In a mixing bowl, combine the all-purpose flour and salt. Stir to mix well.

Add the active sourdough starter and vegetable oil (or melted butter) to the flour mixture. Stir until everything is combined.

Gradually add small amounts of water, one tablespoon at a time, mixing until a soft dough forms. You want the dough to be slightly sticky but manageable.

Knead the dough on a lightly floured surface for about 4-5 minutes until it is smooth and elastic.

Divide the dough into 8 equal pieces and shape them into balls. Cover the balls with plastic wrap or a damp towel and let them rest for about 15 minutes.

Preheat a cast iron skillet or non-stick frying pan over medium heat.

Take one dough ball and flatten it slightly. Use a rolling pin to roll it out into a thin circle, about 8-10 inches in diameter. If it sticks, sprinkle with a little more flour.

Carefully place the rolled tortilla into the hot skillet and cook for about 30 seconds, or until small bubbles form on the surface. Flip and cook for an additional 30 seconds on the other side. The tortilla should have light golden brown spots.

Remove the tortilla from the skillet and place it on a plate. Cover with a clean kitchen towel to keep warm. Repeat the process with the remaining dough balls.

Serve warm or store in an airtight container for later use.