1. In a medium-sized mixing bowl, combine the unfed sourdough discard, all-purpose flour, olive oil, and salt. Mix with a spoon or your hands until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough comes together and is smooth and elastic. It should no longer be sticky.

3. Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 15 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out.

4. After resting, divide the dough into 8 equal pieces. Roll each piece into a small ball. Lightly flour your work surface and a rolling pin.

5. Take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter. Aim for a thickness similar to store-bought tortillas. Repeat with the remaining dough balls, stacking them with a piece of parchment paper or a light dusting of flour in between to prevent sticking.

6. Heat a cast-iron skillet or non-stick pan over medium-high heat. No oil is needed in the pan. Once hot, place one tortilla in the dry pan. Cook for about 60-90 seconds per side, or until you see small bubbles forming on the surface and light brown spots appear on both sides.

7. As each tortilla cooks, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and soft while you cook the rest.

8. Enjoy your freshly made sourdough discard tortillas warm with your favorite fillings!