1. Combine Wet Ingredients: In a large mixing bowl, gently whisk together the active gluten-free sourdough starter, warm water, olive oil, and honey (if using). Ensure the water isn’t too hot, as it can kill the starter’s activity. The mixture should look slightly milky and have a few bubbles from the starter.

2. Add Dry Ingredients: To the wet mixture, add the salt, gluten-free all-purpose flour blend, and baking soda. Use a sturdy spoon or a stand mixer with a paddle attachment to mix everything until a soft, sticky dough forms. Avoid overmixing; just combine until no dry streaks of flour remain. The dough will be softer and stickier than traditional wheat dough.

3. Rest the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 15-20 minutes. This short rest allows the flour to fully hydrate and the baking soda to begin its work, making the dough easier to handle. You might notice some small bubbles forming.

4. Shape the Flatbreads: Lightly flour a clean work surface with gluten-free flour. Divide the dough into 6-8 equal portions. Gently flatten each portion into a disc, then use a rolling pin to roll it into a thin, roughly circular or oval flatbread, about 1/4 inch thick. Don’t worry if they aren’t perfectly round; rustic shapes are charming!

5. Preheat and Cook: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, lightly brush the pan with a little olive oil. Carefully place one or two flatbreads in the hot pan, ensuring not to overcrowd it.

6. Flip and Finish: Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbreads puff up slightly. The surface should look cooked through, and the flatbreads should be flexible. Repeat with the remaining dough, adding a little more oil to the pan as needed.

7. Serve Warm: Transfer the cooked flatbreads to a plate. You can brush them with a little extra olive oil or melted butter for added flavor and softness, if desired. Serve immediately while still warm.