Combine ½ cup of room temperature water and 1 cup of sourdough starter in a medium bowl.

Mix 2 ½ cups of all-purpose flour, 1 teaspoon of coarse kosher salt, and 1 teaspoon of baking powder in a large bowl.

Add 2 tablespoons of avocado oil to the dry mixture and mix until clumpy, then stir in the water and starter mixture.

Flour a clean surface and knead the dough for about 1 minute until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rest for 30 minutes at room temperature.

Divide the dough into 16 equal pieces and roll each into a ball; let them rest for another 30 minutes.

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

Roll each dough ball into a thin circle about 6-8 inches in diameter.

Cook each rolled tortilla on the skillet for about 1 minute per side until bubbles form.

Stack cooked tortillas on a plate, covering with a towel to keep warm.