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In a large bowl, whisk together the sourdough discard, warm water, and avocado oil until well combined. Slowly add in the flour and sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch.Note: some people like to dissolve the salt in the warm water before adding it to the dough. It's worth testing out if you like!
Let the dough rest for 30 minutes to relax. After resting, divide the dough into twelve 75g balls. Roll each dough ball into your ideal tortilla size using a rolling pin. If the dough is resisting being rolled, cover and let rest another 20-30 minutes so the gluten relaxes. See the Notes section for how many grams of dough you need for different tortilla sizes!
Heat a cast iron skillet, comal, griddle, or Blackstone over medium heat.
Cook each tortilla on your ungreased skillet for 30-60 seconds per side until golden brown spots form and the tortilla is cooked through. If your tortilla burns within 30 seconds, lower the heat slightly. If brown spots don't start forming by 30 seconds, increase the heat slightly. Once done, immediately place the cooked tortilla in a warmer or in a tea towel to keep warm and soft.