1. 1. Combine the wet ingredients: In a medium-sized mixing bowl, combine the sourdough discard and 1 tablespoon of olive oil. Stir them together until well incorporated. The mixture should be smooth and a bit runny.

2. 2. Add the dry ingredients: To the same bowl, add the all-purpose flour, baking soda, and salt. Mix gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and will disappear during cooking. The dough will be thick but pourable.

3. 3. Prepare the skillet: Heat a 10-inch non-stick skillet over medium heat. Add a thin layer of olive oil to coat the bottom of the pan. You’ll know it’s ready when the oil shimmers slightly.

4. 4. Pour in the batter: Pour the entire batter mixture into the hot skillet, spreading it evenly with the back of your spoon or tilting the pan to form a round flatbread. It should be about 1/4 to 1/2 inch thick.

5. 5. Cook the first side: Let the flatbread cook undisturbed for 5-7 minutes, or until the edges begin to look set and golden brown, and you see bubbles forming on the surface. You can gently lift an edge with a spatula to check for browning.

6. 6. Add toppings (optional) and flip: If you’re adding toppings like cheese or bacon bits, sprinkle them over the cooked side now. Carefully slide a large spatula under the flatbread and flip it over. Cook for another 5-8 minutes on the second side, or until it’s golden brown and cooked through. If you added cheese, it should be melted and bubbly.

7. 7. Serve immediately: Once cooked, slide the flatbread onto a cutting board. Cut into wedges or squares and serve warm.