Mix flour and salt in a medium bowl. With back of a fork, cut in the butter, mixing and smushing it until well incorporated. Use your hands to further incorporate the butter into the flour.

Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl to get the mixture to form a rough ball.

Turn out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.

Cut the dough into 12 pieces for taco-sized tortillas or 6 pieces for burrito-sized. Shape each into a ball.

Cover with light kitchen towel or plastic wrap. Let the rest 30 minutes and up to two hours (or 24 hours in the fridge in an airtight container).

Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter. Roll as thin as possible, till you can start seeing the counter through the tortilla.

Heat a 12 pan (no oil) on medium-high. When hot, lay tortilla in the pan and cook until it puffs and little brown spots on the undersidfe. Turn and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook.

Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.