Add your flour and salt into a large mixing them and giving them a quick whisk to mix in the salt. In a glass measuring cup, combine your water, oil and starter. Use a fork to break up the starter and incorporate it into the rest of the liquids.

Next, I make a well in the middle of the dry ingredients and dump in the wet ingredients. Using a Danish whisk or a fork, stir until the flour is hydrated and is starting to form a ball around the whisk.

Dump the mixture onto a well-floured work surface and gently knead the dough for about a minute.

Alternatively, you can use a stand mixer fitted with a dough hook to mix and knead your dough. Simply add the ingredients to the mixer bowl, mix the dough, then allow it to knead for about a minute.

Let the dough ferment at room temperature for 4-6 hours. During this time, it will puff up nicely but will not quite double.

At this point, you can go ahead and divide and roll out the tortillas, or place the dough in the refrigerator for at least 4 hours or up to 3 days.

Rolling Out Sourdough Discard Tortillas

Divide the tortilla dough into 12 even pieces. (If your dough has been in the fridge you can use it right away. There's no need to let it come to room temperature.) With your hand cupped, gently roll the dough on the counter to form a ball.

Let the dough rest for about 15 minutes and then start rolling out your tortillas. Dust the work surface with flour and use a rolling pin to roll the dough into a flat circle about 8-10 inches wide. Turn the tortillas periodically as you roll them out to keep them from sticking to the counter.

Place a cast iron skillet or two over medium high heat on your stovetop and allow the pan to get hot. Gently transfer the tortilla to the pan so that it lays flat. Let the tortilla cook for about a minute. At this point you should see bubbles forming on the surface of the tortilla. I like to lift the tortilla with a metal spatula and make sure that there are several golden brown spots forming before I flip it. Continue cooking the tortilla on the second side for another minute.

Monitor your heat throughout the cooking process. If the tortillas start to blacken, turn the heat down a little. If it seems like it's taking too long to brown, adjust the heat up slightly.