Sourdough tortillas, made with discard, are an excellent alternative to store bought flour tortillas. Sourdough discard makes these tortillas extra soft.
Add the flour, salt, and baking soda to a large bowl and mix to combine. Make a well in the centre of the mixture.
Add the hot water, discard, and olive oil. Use a wooden spoon or spatula to stir until a shaggy dough forms.
Knead the dough a few times, either in the bowl or on a lightly floured work surface. Dust with flour as needed to prevent sticking. The dough will be soft but not sticky when it's ready.
Divide the dough into 12 approximately equal pieces. Use a rolling pin to roll the dough into thin rounds, about 18cm (7 inches) in diameter. If you have enough space, all of the dough can be rolled before cooking. If not, roll each out once the previous one is in the pan.
Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil (brush it over the base of the pan if preferred). Add a tortilla and cook about 30 seconds each side, or until bubbles form and the surface is just golden.
Repeat until all of the tortillas are cooked, covering with a tea towel while cooking to prevent them from drying out.
The tortillas are best fresh, but will keep for a day or two in an airtight container at room temperature.