Mix wet and dry:

In a large bowl, combine sourdough discard, olive oil, and water with a whisk until thoroughly blended. Incorporate the flour and sea salt. Mix until a uniform dough emerges. Employ a stand mixer's dough hook or knead manually.

Stretch and fold:

Execute one round of stretch-and-fold: draw one edge of the dough upward and over, folding it onto itself. Turn the bowl and repeat from each side, totaling four folds.

Rest dough 30 min:

Shroud the dough with a tea towel and allow it to rest for 30 minutes.

Portion and flatten:

Once rested, portion the dough into 8 equal pieces. On a lightly floured surface, flatten each piece into a round tortilla, as thin as possible without tearing. Separate tortillas with a lightly floured silicone mat or parchment to avoid adhesion. A tortilla press may also be used.

Cook tortillas:

Warm a skillet or pan (preferably cast iron) over medium-low heat. Cook each tortilla for 3–4 minutes per side, until blisters appear on the surface. Avoid raising the heat excessively to prevent scorching.

Cool and store:

Serve right away or allow to cool. Refrigerate for up to a week or freeze for up to 6 months.