In a large bowl, whisk together the flour, salt, and baking powder.

Add the sourdough discard, olive oil, and warm water. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 3–4 minutes until smooth. If the dough feels sticky, add a tiny bit more flour. If it feels dry, add a splash of water.

Cover the dough and let it rest for about 30 minutes. This helps the gluten relax so rolling them out doesn’t become an upper body workout.

Divide the dough into 10–12 equal pieces and roll each into a ball.

On a lightly floured surface, roll each ball as thin as humanly possible. This is where I fully fell in love with my French rolling pin. Don’t stress about perfect circles. Your tortillas are allowed to have personality.

Heat a dry skillet or cast iron pan over medium-high heat.

Cook each tortilla for about 30–45 seconds per side, until bubbly spots form and little golden patches appear.

Stack cooked tortillas in a clean kitchen towel to keep them soft and warm.