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

2. Add Wet Ingredients: Pour the sourdough discard and 2 tablespoons of olive oil into the dry ingredients. Begin mixing with a wooden spoon or your hands until a shaggy dough forms.

3. Incorporate Water Gradually: Add the warm water, one tablespoon 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 – the goal is a dough that is soft but not sticky.

4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic. It should spring back slightly when poked.

5. Rest the Dough: Divide the dough into 8-10 equal pieces, rolling each into a smooth ball. Place them on a plate, cover with a clean kitchen towel or plastic wrap, and let them rest at room temperature for at least 20 minutes. This resting period is essential for relaxing the gluten, making the dough much easier to roll out.

6. Roll Out Tortillas: Heat a cast-iron skillet or a non-stick pan over medium-high heat. While the pan heats, take one dough ball and, on a lightly floured surface, roll it out into a thin circle, about 6-8 inches in diameter. Aim for an even thickness.

7. Cook the Tortillas: Place a rolled tortilla into the hot, dry pan. Cook for 30-60 seconds per side, or until bubbles form on the surface and light golden-brown spots appear on both sides. Don’t overcook, or they will become stiff.

8. Keep 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.