Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, and baking powder (if using).

Add wet ingredients. Stir in the sourdough discard and oil. Add the warm water and mix with a spoon or your hand until a shaggy dough forms. If it’s dry, add water 1 tablespoon at a time.

Knead briefly. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth. The dough should be soft and supple, not sticky. Adjust with a dusting of flour if needed.

Rest the dough. Cover the dough with a towel or plastic wrap and let it rest for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Divide and pre-shape. Cut the dough into 10–12 equal pieces for taco-size tortillas or 6–8 for burrito-size. Roll each piece into a smooth ball. Cover while you work.

Preheat your pan. Heat a dry cast-iron skillet or heavy pan over medium to medium-high heat for 3–5 minutes. You want it hot enough to cook each tortilla in about 45–60 seconds per side.

Roll the tortillas. On a lightly floured surface, press a dough ball flat, then roll from the center out, turning a quarter turn between rolls. Aim for thin, even rounds about 6–8 inches across. Don’t stress about perfect circles—they’ll still taste great.

Cook the first side. Lay a tortilla on the hot pan. It should start to bubble slightly. Cook until you see light golden spots on the bottom, about 30–45 seconds.

Flip and finish. Flip and cook another 20–30 seconds. If it puffs, that’s perfect. Avoid overcooking—too dark and they’ll turn brittle.

Keep warm. Stack cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel. Steam from the stack keeps them soft.

Repeat. Roll and cook the remaining dough balls. Adjust the heat if tortillas are browning too fast or staying pale.