Step 1

In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.

Step 2

Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.

Step 3

Cover the dough with a damp towel and let it rest for 30 minutes.

Step 4

Preheat a large skillet on high heat.

Step 5

Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.

Step 6

Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness), and will look almost see-through.

Step 7

Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.

Step 8

Allow them to cool before storing into an airtight container. Serve them warm.