Stir the olive oil into the flour mixture

Slowly add warm water and sourdough discard. Doing this while mixing is helpful.

Knead with a dough hook or by hand for 3-4 minutes, or longer, until the dough comes together into a smooth ball. The goal is for it not to stick to the work surface (or side of the stand mixer bowl).

Let the dough rest for 30 minutes.

Turn the dough onto the work surface and cut it into 10 pieces using a bench scraper or other tool.

Using your hands, roll each piece into a ball. At this point, you can let them rest for another 30 minutes or not. You can also put them in an airtight container and refrigerate overnight.

When you're ready to cook tortillas, heat a cast-iron pan over medium-high heat

Use a tortilla press or a rolling pin to roll out each ball as thinly as possible.

Once the pan is heated (this won't work well if it isn't), one by one, lay the tortillas in the pan for about 1 minute per side, or until they look done. If you overcook them, they will get crunchy.

Repeat the process until all tortillas are cooked.

Either eat right away or let cool before storing in an airtight container.