1. 1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps, ensuring an even distribution of the leavening agent.

2. 2. Add Wet Ingredients: Pour the active sourdough discard and 2 tablespoons of olive oil into the bowl with the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage.

3. 3. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough comes together and is mostly smooth. Avoid over-kneading; just enough to form a cohesive ball.

4. 4. Divide and Roll: Divide the dough into 4 equal portions. On your lightly floured surface, take one portion and roll it out into an oval or round shape, about 1/8 to 1/4 inch thick. Aim for a rustic, free-form shape. Repeat with the remaining dough portions.

5. 5. Prepare for Cooking: Heat a large non-stick skillet or cast-iron pan over medium-high heat. While the pan is heating, brush one side of each rolled-out flatbread with a little olive oil and sprinkle with minced garlic.

6. 6. Cook the Flatbreads: Place one flatbread, oiled and garlic-side down, into the hot skillet. Cook for 2-3 minutes until golden brown and bubbly. Brush the top side with olive oil and sprinkle with garlic, then flip and cook for another 2-3 minutes until the second side is also golden and cooked through.

7. 7. Serve Warm: Transfer the cooked flatbreads to a plate. If desired, sprinkle with fresh chopped parsley immediately. Repeat with the remaining dough, cooking one or two at a time depending on your skillet size. Serve warm and enjoy!