In a small bowl, whisk together water and sourdough starter. Set aside.

In a large bowl, combine flour, salt, and baking powder.

Add avocado oil and mix with your hands until crumbly.

Pour in the sourdough mixture and mix until no dry flour remains.

Knead the dough for 1 minute until slightly sticky but manageable. Add flour if needed.

Cover and let the dough rest for 30 minutes.

Turn dough onto a floured surface and divide into 16 portions.

Shape into balls, cover, and rest another 30 minutes.

Preheat a skillet over medium-low heat.

Roll each dough ball into a thin circle.

Cook each tortilla for about 1 minute until bubbles form, flip and cook 30 seconds more.

Repeat with remaining dough.

This sourdough discard tortillas recipe works best when the dough is rolled thin for soft, flexible tortillas.