First, combine sourdough discard, olive oil, and water in a mixing bowl. I used my Kitchen Aid mixer but it is not required. Add flour and salt then combine well until a dough forms.
Perform one set of stretch and folds by grabbing your dough and gently pulling one side of the dough up and over, folding the dough back onto itself. Repeat this process by rotating the bowl and pulling from each side to complete a full set of four stretch and folds. Allow to rest for 30 minutes.
Form 16 evenly sized pieces of dough. I cut my dough ball in quarters, then cut the quarter pieces into quarters. Roll each one out into a round tortilla shape, as thin as you can without tearing the dough. You can roll them out onto a lightly floured silicone mat so that there is no risk of them sticking to the counter.
Cook in a cast iron skillet over medium/low heat for about 3 to 4 minutes on each side. If you don't have a cast iron skillet, any other skillet will work. You'll know when they are ready to flip when you see bubbles forming on the top. Be careful to not overcook them or turn the heat up too high, or they will burn and not be soft.
Use immediately or store in the fridge or freezer for later! They keep in the fridge for about a week and in the freezer for up to 6 months. When you are ready to reheat them, let them thaw and heat in a cast iron skillet for about a minute on each side. You can also wrap in a damp towel and place them in the microwave for about 20-30 seconds or until warmed.
