In a mixing bowl, combine the flour and salt. Mix well.

Add the active sourdough starter and olive oil to the flour mixture. Stir until combined.

Gradually add water as needed until a dough forms. The dough should be slightly sticky but manageable.

Flour your work surface lightly. Knead the dough for about 5 minutes until smooth and elastic.

Divide the dough into 8 equal portions and shape each portion into a ball.

Cover the dough balls with a damp cloth and let them rest for 20 minutes to relax the gluten.

After resting, take one dough ball and flatten it slightly with your hand. Use a rolling pin to roll it out into a thin tortilla, about 6-8 inches in diameter.

Heat a cast iron skillet or non-stick frying pan over medium-high heat. Once hot, place the rolled tortilla on the skillet.

Cook for about 30 seconds, or until small bubbles form. Flip and cook for another 30 seconds on the other side until lightly browned.

Repeat the process with the remaining dough balls, stacking the cooked tortillas on a plate, covered with a clean kitchen towel to keep them warm.

Serve warm with your favorite fillings or toppings.