Mix the Dough:
In a large bowl, combine the flour, salt, and baking powder (if using). Add the sourdough starter, warm water, and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead:
Transfer the dough to a lightly floured surface and knead for 4-5 minutes until smooth and elastic. Add a sprinkle of flour if the dough feels too sticky.

Rest the Dough:
Cover the dough with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2-4 hours, allowing the sourdough to ferment slightly and enhance the flavor. For a tangier taste, refrigerate overnight.

Divide and Shape:
Divide the dough into 8 equal portions. Roll each piece into a ball, cover with a towel, and let them rest for 15 minutes to relax the gluten—this makes rolling easier.

Roll the Tortillas:
On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter. Aim for even thickness to ensure consistent cooking.

Cook:
Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a tortilla in the pan and cook for 30-45 seconds until bubbles form and the underside develops golden brown spots. Flip and cook for another 20-30 seconds. Repeat with the remaining tortillas.

Serve:
Stack the cooked tortillas on a plate and cover with a clean towel to keep them warm and pliable. Enjoy fresh or store for later use.