In a large mixing bowl, combine the flour, baking powder, and salt.

Add the melted butter, water, and sourdough discard. Mix until a dough forms, then use your hands to bring everything together.

Transfer the dough to a lightly floured surface and knead for 3–5 minutes, until it becomes smooth and elastic.

If the dough feels too sticky, sprinkle in a little more flour as needed. If it feels too dry, add a small splash of water until it comes together.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes. This helps relax the gluten and makes rolling easier.

70–80 g portions for 10–12 inch burrito-sized tortillas

About 50 g portions for 6–8 inch taco-sized tortillas

Roll each portion into a smooth ball.

On a lightly floured surface, roll each dough ball out as thinly as possible. Thin dough will give you softer, more flexible tortillas.

Heat a cast iron skillet over medium heat. Do not add oil.

Place one tortilla onto the hot skillet and cook for 30–60 seconds, until bubbles form and light golden spots appear. Flip and cook the second side for another 30–60 seconds.

As the skillet heats up, the tortillas will cook faster—keep a close eye on them.

Stack cooked tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm while you finish cooking the rest.

Enjoy immediately, or allow tortillas to cool completely before storing in an airtight bag or container at room temperature.