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In a large bowl, whisk together 250 g sourdough discard, 160 g warm water, and 75 g avocado oil until well combined.
Slowly add in 400 g all-purpose flour and 6 g sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch.
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.
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.
Once done, immediately place the cooked tortilla in a warmer or in a tea towel to keep warm and soft.