Can I use whole wheat flour?

Yes, but start with half whole wheat and half all-purpose. All whole wheat makes them denser and less pliable.

What if my dough is too sticky?

Add more flour, a tablespoon at a time. Different discard hydrations mean you'll need different amounts of flour.

You might be overcooking them or using too much flour. They should be pliable, not crispy.

Absolutely. The dough can sit in the fridge for up to 24 hours before rolling and cooking. Or cook them all and reheat as needed.

Scale

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In a large bowl, combine sourdough discard, salt, and oil. Mix well.
Add 1½ cups flour and stir until mixture becomes shaggy. Turn out onto a clean surface and knead for 3-4 minutes, adding more flour as needed until dough is smooth and soft but not sticky.
Cover dough with a damp towel and let rest for 10-15 minutes.
Divide dough into 8 equal pieces (about 60g each). Roll each piece into a ball.
Heat a large skillet or griddle over medium-high heat.
Roll out one ball at a time into a thin circle, about 7-8 inches in diameter.
Place rolled tortilla in hot dry skillet. Cook for 45-60 seconds until bubbles form and bottom develops brown spots. Flip and cook another 30-45 seconds.
Transfer cooked tortilla to a kitchen towel and cover to keep warm. Repeat with remaining dough balls.

Store cooled tortillas in a zip-top bag in the refrigerator for up to 1 week. Reheat in a dry skillet for 15-20 seconds per side.
Flour amount varies based on discard hydration. Add gradually until dough is workable.
Don’t overcook or tortillas will be tough and brittle.
Stack cooked tortillas in a towel to keep them soft and pliable.