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 in the baking powder for even leavening.

2. Add Wet Ingredients: Pour the sourdough discard, 2 tablespoons of olive oil, and water (or milk) into the bowl with the dry ingredients.

3. Mix the Dough: Use a sturdy spoon or your hands to mix everything together until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage; just ensure all the flour is incorporated.

4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough comes together into a relatively smooth ball. Avoid over-kneading, as this can make the flatbread tough.

5. Divide and Roll: Divide the dough into 4-6 equal pieces, depending on your desired flatbread size. On a lightly floured surface, roll each piece into a thin, roughly circular or oval shape, about 1/8 to 1/4 inch thick. Aim for an even thickness so they cook uniformly.

6. Cook the Flatbreads: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a small drizzle of olive oil to coat the bottom of the pan. Once hot, place one flatbread into the pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread puffs up slightly.

7. Continue Cooking: Remove the cooked flatbread to a plate and cover it with a clean kitchen towel to keep warm and soft. Repeat with the remaining dough, adding a little more oil to the pan between each flatbread if needed. Serve immediately.