In a large mixing bowl, combine oil, water, sourdough discard, and salt using a spoon or bread whisk.

Then add the flour and stir until combined. Use your hands if needed, and add 1-2 tablespoons of extra flour if dough is sticky.

Turn dough out onto a floured surface and knead for 2 minutes (you can do this by hand or with an electric mixer using a dough hook).

Optional: At this point you can do a long ferment by placing the dough, covered with a lid or saran wrap, in the fridge overnight up to 36 hours. This allows the sourdough cultures to ferment the rest of the ingredients adding more gut benefits.

When you're ready to cook the tortillas, preheat a skillet over medium-heat. You do not need to add any oil to the pan, it shouldn't stick. (I use a stainless steel pan without oil and never have issues with sticking)

While the pan preheats, divide the dough into 4 pieces for large tortillas (or 8 for smaller tortillas).

Roll each piece of dough as thin as you can without it tearing it. You'll want to dust the rolling pin and counter with flour to prevent sticking.

Place the rolled-out tortillas (one at a time) into the heated skillet and cook on medium heat until the dough begins to bubble on top and turns golden brown on the bottom (about 1-3 minutes).

Flip and cook on the other side until it's golden brown on the bottom (1-2 minutes).

If your dough begins to burn before it cooks, turn down the heat. Repeat with the rest of the dough.

Place cooked tortillas on a plate and cover with a kitchen towel to keep warm while cooking the rest of the dough.