1. Combine the wet ingredients: In a medium-sized mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Stir with a spoon or your hands until a shaggy dough forms.

2. Add the oil and knead: Pour in the 2 tablespoons of olive oil. Continue mixing and then knead the dough directly in the bowl for about 2-3 minutes until it comes together into a relatively smooth ball. It shouldn’t be overly sticky.

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

4. Divide and shape: Once rested, divide the dough into 8 equal pieces. Roll each piece into a small ball. Lightly flour your work surface and a rolling pin.

5. Roll out the tortillas: Take one dough ball and flatten it slightly with your hand. Using the rolling pin, roll it out into a thin circle, about 6-8 inches in diameter. Aim for a thickness similar to a store-bought tortilla. Repeat with the remaining dough balls.

6. Cook the tortillas: Heat a cast-iron skillet or non-stick pan over medium-high heat. Lightly brush the pan with a little olive oil. Once hot, place one tortilla in the pan.

7. Flip and cook: Cook for about 1-2 minutes per side, or until golden brown spots appear and the tortilla puffs up slightly. Flip and cook the other side until it’s also lightly browned and cooked through.

8. Stack and serve: Transfer the cooked tortilla to a plate and cover it with a clean kitchen towel to keep it warm and soft while you cook the remaining tortillas. Serve immediately with your favorite fillings.