1. Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

2. Add Wet Ingredients to the Discard: In a separate bowl, combine your active sourdough discard, 2 tablespoons of olive oil, and water (or milk). Stir until well combined.

3. Mix the Dough: Pour the wet ingredient mixture into the dry ingredients. Stir with a spoon or spatula until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage.

4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for just 2-3 minutes until the dough comes together and is mostly smooth. Avoid over-kneading, as this can make the flatbread tough.

5. Divide and Shape: Divide the dough into 4-6 equal portions, depending on how large you want your flatbreads. Roll each portion into a ball, then flatten it with your hands or a rolling pin into a circle about 1/4 inch thick. Don’t worry if they’re not perfectly round!

6. Heat the Skillet: Place a cast iron skillet over medium-high heat. Add a tablespoon of olive oil to the hot skillet, ensuring it coats the bottom.

7. Cook the Flatbreads: Carefully place one or two flatbreads into the hot skillet, making sure not to overcrowd it. Cook for 2-4 minutes per side, until golden brown spots appear and the flatbread is puffed up and cooked through. Repeat with the remaining dough, adding more oil as needed.

8. Serve Warm: Transfer the cooked flatbreads to a plate and serve immediately. They are best enjoyed fresh off the skillet.