1. 1. Combine the wet ingredients: In a medium-sized mixing bowl, combine the sourdough discard, olive oil, and salt. Stir these ingredients together until they are well combined and the salt has dissolved.

2. 2. Add the flour gradually: Gradually add the all-purpose flour to the wet mixture, about half a cup at a time. Mix with a spoon or your hands until a shaggy dough forms.

3. 3. Knead the dough lightly: Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough comes together into a smooth, elastic ball. It should no longer be sticky. Avoid over-kneading, as this can make the tortillas tough.

4. 4. Rest the dough: Cover the dough ball with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 15 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

5. 5. Divide and roll: Divide the dough into 8-10 equal pieces. On a lightly floured surface, roll each piece into a thin, round tortilla, about 6-8 inches in diameter. Aim for a thickness similar to store-bought tortillas.

6. 6. Cook the tortillas: Heat a cast iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the dry pan (no oil needed). Cook for about 30-60 seconds per side, until bubbles appear and the tortilla has light brown spots.

7. 7. Keep them warm: 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 remaining tortillas.