Begin by combining the sourdough starter, water, oil, salt, and flour in a mixer fitted with a dough hook. Knead the mixture in the mixer for 2-3 minutes or knead by hand for approximately 5 minutes until the ingredients are uniformly blended and the dough has gained some elasticity.

Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rest at room temperature for 12-24 hours.

The following day, split the dough into 16 equal portions.

Roll each piece of dough into a ball.

Use a heated grease tortilla press to flatten each ball into a thin disc or on a gently floured surface, roll or stretch each ball thinly to form the disc.

Heat a cast iron skillet with some oil or shortening over medium heat and cook each piece for 1 to 2 minutes on each side until soft and slightly crisp.