1. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these are well combined to ensure even leavening throughout your tortillas.

2. Add wet ingredients: Pour in the sourdough discard, olive oil, and warm water into the dry mixture. Use a wooden spoon or a sturdy spatula to mix until a shaggy dough forms.

3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic. It should be soft to the touch but not overly sticky. If it’s too sticky, add a tiny bit more flour; if too dry, a few drops of water.

4. Rest the dough: Shape 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 for at least 15 minutes at room temperature. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out.

5. Divide and shape: After resting, divide the dough into 8-10 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Aim for a thickness similar to a thin pancake.

6. Cook the tortillas: Heat a cast iron skillet or a non-stick pan over medium-high heat. No oil is needed for the pan. Once hot, place one tortilla in the pan. Cook for about 30-60 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly.

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 soft while you cook the remaining tortillas. This steaming process helps maintain their pliability.