1. 1. Combine the Wet Ingredients: In a large mixing bowl, combine your unfed sourdough starter discard, olive oil (or melted butter), and warm water. Whisk them together until they are well combined and relatively smooth. The mixture might still have some small lumps from the starter, which is perfectly fine.

2. 2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Start by mixing with a spoon or spatula until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should feel soft and spring back when gently poked. If the dough is too sticky, add a tiny bit more flour; if it’s too dry, add a teaspoon of water at a time.

4. 4. Rest the Dough: Form the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out.

5. 5. Portion and Roll: Divide the rested dough into 12-16 equal pieces, depending on your desired tortilla size. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Aim for an even thickness to ensure uniform cooking.

6. 6. Cook the Tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the pan. Cook for about 30-60 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly. Flip and cook the other side.

7. 7. Keep Them Warm: As each tortilla finishes cooking, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and soft. This also helps them steam slightly, enhancing their pliability.

8. 8. Serve Immediately: Enjoy your fresh, soft sourdough tortillas right away with your favorite fillings!