In a large bowl, whisk together the sourdough discard, olive oil, and water until smooth. Add the flour and salt, then mix until a shaggy dough forms. Knead by hand or with a dough hook for about 2 minutes until smooth.

Perform one set of stretch and folds: gently pull one side of the dough up and fold it over the center. Rotate the bowl and repeat on all four sides.

Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin round, about 6 inches in diameter. Stack them with parchment paper between layers to prevent sticking.

Heat a cast iron skillet or nonstick pan over medium-low heat. Cook each tortilla for 3 to 4 minutes per side, until bubbles appear and the surface is lightly browned. Do not turn the heat up too high, or the tortillas will become crisp instead of soft.

Serve warm, or let cool completely before storing. Keep in the fridge for up to a week, or freeze for up to 6 months.