1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. This ensures even distribution of the leavening and seasoning throughout the dough.

2. 2. Add Wet Ingredients: Pour in the sourdough discard and olive oil (or melted butter) into the dry ingredients. Use a sturdy spoon or your hands to mix until a shaggy dough forms. It will look a bit crumbly at this stage.

3. 3. Incorporate Warm Water: Gradually add the warm water, a little at a time, mixing until the dough comes together. You might not need all of the water, or you might need a tiny bit more, depending on the hydration of your sourdough discard and the humidity. The goal is a soft, slightly sticky dough that pulls away from the sides of the bowl.

4. 4. Knead and Rest the Dough: Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until it’s smooth and elastic. It shouldn’t be overly sticky. Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 20 minutes. This resting period is essential for the gluten to relax, making the dough much easier to roll out.

5. 5. Portion and Roll Out Tortillas: Divide the rested dough into 12 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, approximately 6-8 inch diameter circle. Aim for a consistent thickness for even cooking.

6. 6. Cook the Tortillas: Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil to 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. Flip and cook for another 30-60 seconds.

7. 7. Keep Warm: As each tortilla finishes cooking, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and soft until ready to serve. This helps them steam and remain pliable.