1. In a medium-sized mixing bowl, whisk together the sourdough discard, salt, and olive oil until well combined. The mixture will be somewhat liquidy.

2. Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and no longer sticky. It should spring back slightly when poked.

4. Divide the dough into 8-10 equal pieces. Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let them rest for at least 15 minutes. This resting period is essential for the gluten to relax, making the tortillas easier to roll out and preventing them from shrinking back.

5. On a lightly floured surface, take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter. Aim for an even thickness. Repeat with the remaining dough balls.

6. Heat a cast-iron skillet or a non-stick pan over medium-high heat. Once hot, place one tortilla in the dry pan. Cook for about 30-60 seconds per side, or until you see small bubbles forming and light brown spots appear on the surface. Flip and cook the other side.

7. As each tortilla finishes cooking, transfer it to a plate and cover it with a clean kitchen towel to keep them warm and soft while you cook the rest. This also helps them steam slightly, making them even more pliable.