Add the flour to the mixing bowl of a stand mixer use the dough hook, whisk together the flour, and salt.

Add the butter and use your fingers to work the butter into the flour until it disappears.

Pour in ½ cup of the sourdough discard and mix with your hands.

Place the bowl on the mixer and Add the warm water, and mix to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together in a soft surface ball that is not sticky. Let it rest for 30 minutes covered with a towel.

Turn the dough out onto a lightly floured work surface and knead briefly, just until the dough forms a ball. If the sourdough tortilla dough is very sticky, gradually add a bit more flour.

Divide the dough into 8 equal pieces.

Round the dough into pieces into small balls, flatten them slightly, and allow them to rest, covered in a tea towel, for about 30 minutes.

While the dough rests, preheat an ungreased cast iron skillet over medium heat. I adjust the heat while I cook.

Fry the tortilla in the ungreased pan for about 30 seconds on each side until it bubbles up.

Remove and wrap the tortilla in a clean cloth when it comes off the pan, to keep it moist. Repeat with the remaining dough balls and make the next tortilla.

Fill with the center and wrap. It's ready to eat! Enjoy.