1. 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.

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

3. 3. Incorporate Water Gradually: Slowly add the warm water, a tablespoon at a time, kneading the dough until it comes together into a cohesive, slightly sticky ball. You might not need all the water, or you might need a tiny bit more, depending on the consistency of your discard. The dough should be soft but not overly wet.

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 should spring back slightly when poked. Form it into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 15 minutes. This resting period is essential for tender tortillas.

5. 5. Divide and Roll: 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, round tortilla, about 6-8 inches in diameter. Aim for an even thickness.

6. 6. Cook the Tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. 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 the other side until it’s also lightly browned and cooked through.

7. 7. 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. Serve immediately and enjoy!