Whisk together ½ cup of filtered water and 1 cup of sourdough starter in a small bowl until smooth, then set aside.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of coarse kosher salt, and 1 teaspoon of baking powder. Mix well.

Add 2 tablespoons of avocado oil to the flour mixture and mix until it resembles sand.

Make a well in the center of the dry mixture and pour in the water and sourdough starter mixture. Mix until the dough comes together.

Transfer the dough to a floured surface and knead for 1 minute, adding more flour if sticky.

Cover the kneaded dough and let it rest for 30 minutes.

Divide the dough into 16 equal pieces and shape each into a ball. Let rest for 10 minutes.

Preheat the skillet over medium-low heat for about 5 minutes.

Roll one dough ball into a thin circle about 8 inches in diameter.

Cook the rolled tortilla in the skillet for about 1 minute, then flip and cook for an additional 30 seconds. Cover to keep warm.

Repeat the process until all dough is used, adjusting heat to prevent burning.