1. 1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Make sure they are well combined to ensure even seasoning throughout the dough.

2. 2. Add Wet Ingredients: Pour the unfed sourdough discard and olive oil into the bowl with the flour mixture. Use a sturdy spoon or a Danish dough whisk to mix everything until a shaggy dough forms.

3. 3. Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. It should be soft to the touch and spring back slightly when poked.

4. 4. Rest the Dough: Form the dough into a ball, place it back in the bowl, cover it 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 much easier to roll out.

5. 5. Divide and Roll: Divide the dough into 8-10 equal pieces (for medium-sized tortillas). On a lightly floured surface, take one piece and roll it out with a rolling pin into a thin, roughly circular shape, about 6-8 inches in diameter. Aim for a thickness similar to a store-bought tortilla.

6. 6. Cook the Tortillas: Heat a dry cast-iron skillet or a non-stick pan over medium-high heat. Once hot, place one rolled tortilla in the pan. Cook for about 30-60 seconds per side, until bubbles form and the tortilla has light brown spots. Flip and cook the other side until it’s also lightly browned and cooked through.

7. 7. Keep Them Warm: As each tortilla finishes cooking, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and pliable. This also helps them steam slightly, making them softer.

8. 8. Repeat: Continue rolling and cooking the remaining dough pieces until all your tortillas are made.