In a medium-sized mixing bowl, whisk together flour, salt, and baking powder.

Add butter and either cut it into the dry ingredients using a pastry cutter or use your hands to rub it into the dry ingredients, until mixture is crumbly and no large pieces of butter remain.

Add oil and stir again until evenly distributed (mixture will still be dry and crumbly).

Stir in sourdough discard until mixture is incorporated (will be shaggy and still fairly dry).

Gradually stir in warm water as needed, until dough clings together and is soft and tacky (start with the smaller amount and add additional water as needed).

Turn the dough out onto a clean, unfloured surface and gently knead for 1-2 minutes, just until it clings together in a cohesive, sticky ball. The dough will be very sticky at first but will become smoother as you work it, avoid adding extra flour unless absolutely necessary.

Cover the dough with plastic wrap or a clean towel and allow to rest for at least 25 minutes and up to 3 hours before proceeding (this allows the gluten to relax and makes the tortillas easier to roll, and easier to make thin!).

Divide the dough into 10 even pieces, cover these (with plastic or a clean towel) and rest for 15-30 minutes.

Roll each piece out into a thin 8-9” circle (note that I do not use flour to roll out the dough as it can make the sourdough tortillas tougher and more prone to shrinking, however a light dusting does make it easier to make them into even circles).

Heat a 10” cast iron skillet over medium-high heat (I do not oil the pan).

Once pan is nice and hot, cook the tortillas, one at a time, for about 20-40 seconds per side (bubbles/golden brown spots will appear).

Remove to a plate and wrap in a clean towel to keep warm and soft.