In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix well.
Then add the vegetable oil and warm water to the dry ingredients.
Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
Place the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
Divide the dough into 8-10 equal portions, depending on how large you want your tortillas.
Roll each portion into a ball. Using a rolling pin, roll each ball into a thin circle, about 1/8 inch thick.
Over medium-high heat Preheat a non-stick skillet or griddle.
Place one rolled-out tortilla onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom has light brown spots.
Flip your tortilla and cook the other side for 1 to 2 minutes.
Then remove your tortilla from the skillet, place it on a plate, and cover it with a clean towel to keep it warm and soft.
Repeat with the remaining dough.
