Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour until well incorporated.

Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms.

Knead the dough in the bowl until it forms a rough ball.

Turn the dough out onto a floured surface and knead for another 1 to 2 minutes until smooth.

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

Cover the dough with a kitchen towel or plastic wrap. Let it rest for 30 minutes up to 2 hours.

Roll out each ball to about 6 to 8 inches for taco size or 10 to 12 inches for burrito size.

Heat a non-stick or cast-iron pan on medium-high. Cook each tortilla until puffed and lightly browned.

Store cooled tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for 3 months.