In the bowl of your stand mixer, combine flour and salt.

Add coconut oil in small pieces and, using your hands, pinch any large bits of oil so no pieces larger than a pea remain.

Turn stand mixer on low and slowly add in 1/4 cup hot water to combine.

Add sourdough starter and continue to mix until a soft dough forms. Add more cold water, 1 tablespoon at a time, if needed. Give it time before adding more water, the dough can go from dry and crumbly to the perfect consistency in just a few minutes. Too much water will result in a sticky mess.

Allow dough to sit, covered, for 7 hours (or overnight).

Divide dough into 16 equal portions and roll into small balls, let rest 5-10 minutes. Preheat cast iron pan over medium heat.

Lightly oil your work surface and, using a rolling pin, roll one dough-ball at a time into a circle. You’re looking to get your dough as thin as possible without tearing. About 8-9 inches in diameter.

Gently place tortilla into a pan and cook about 30 seconds, flip and cook 30 seconds more, flip one more time and cook 30 seconds more. Tortilla should bubble after first and second flip.

Stack tortillas on a plate and eat immediately, or allow to cool completely and store in a zip-top bag at room temperature and consume within 2-3 days.