1. 1. Combine the wet ingredients: In a large mixing bowl, combine your active sourdough starter, olive oil (or melted butter), and warm water. Whisk these ingredients together until they are well combined and the starter is mostly dissolved into the liquid. It should look milky and slightly bubbly.

2. 2. Add dry ingredients: Add the all-purpose flour and salt to the wet mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. It will seem a bit dry at first, but keep mixing until all the flour is incorporated.

3. 3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should feel soft and spring back slightly when poked. Avoid over-kneading, as this can make the tortillas tough.

4. 4. Rest the dough: Form the dough into a ball and place it back into the lightly oiled mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial for the gluten to relax, making the dough easier to roll.

5. 5. Divide and shape: After resting, divide the dough into 8-10 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter. Aim for an even thickness for consistent cooking.

6. 6. Cook the tortillas: Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add oil to the pan. Once hot, place one tortilla in the dry skillet. Cook for about 30-60 seconds per side, until bubbles form on the surface and light brown spots appear on both sides.

7. 7. Keep them warm: As each tortilla cooks, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and soft. This also helps them steam slightly, enhancing their pliability.

8. 8. Serve immediately: Serve your warm, soft sourdough tortillas with your favorite fillings!