In a mixing bowl, combine the sourdough discard, flour, baking powder, and salt. Stir until the flour looks moistened and the mixture is crumbly.

Add the olive oil and mix until incorporated. The dough should begin to come together like a soft playdough. If it feels dry, add warm water one tablespoon at a time until it forms a smooth, elastic ball.

Knead gently on a lightly floured surface for 1–2 minutes until the dough is smooth. Cover with a towel and let it rest 15 minutes to relax the gluten — or skip resting if you are in a hurry.

Divide the dough into 8 equal pieces and roll each into a ball.

Using a rolling pin, roll each ball into a thin circle about 6–8 inches in diameter.

Heat a dry skillet or griddle over medium-high heat. Cook each tortilla 30–60 seconds per side, watching for brown spots and a little puff.

Stack cooked tortillas in a towel or tortilla warmer to keep them warm and tender as you finish the batch.