In a small bowl, mix together the sourdough discard and water. Set aside.

In another bowl, whisk together the flour, salt, and baking powder. Then using the tines of a fork or your fingers, add in the softened butter and work it into the flour until it is a fine, sandy texture.

Pour the water/discard mixture into the dry ingredients and stir to combine until their are no dry bits left in the bowl.

Cover and let rest on the counter for 30 minutes.

After the dough rests, divide into pieces. This recipe makes approximately 8 taco-sized tortillas or 4 burrito-sized tortillas. Roll each piece into a ball and place onto a parchment lined baking sheet. Cover with a towel and let rest on the counter for at least 30 minutes.

After resting, work with one piece of dough at a time, using a rolling pin or tortilla press to flatten and shape the dough into a thin round. About 6 inches in diameter (for taco-sized). Make sure to use flour as needed to prevent sticking.

Carefully lay the tortilla into a cast iron skillet that has been preheated over medium-low heat. Cook (without any extra oil or butter in the pan) until bubbles start to form on top and the bottom begins to brown in places.

Flip the tortilla over and finish cooking the other side.

Repeat the rolling and cooking process with the remaining dough. Keep the cooked tortillas warm, by wrapping them in a kitchen towel until ready to serve.