1. 1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these are well combined to ensure even leavening throughout the flatbread.

2. 2. Add Wet Ingredients: Pour the sourdough discard and 2 tablespoons of olive oil into the bowl with the dry ingredients. Use a sturdy spoon or spatula to mix until a shaggy dough forms.

3. 3. Incorporate Water Gradually: Begin adding the warm water, one tablespoon at a time, mixing after each addition. You’re looking for a soft, slightly sticky dough that comes together but isn’t overly wet. Depending on the consistency of your sourdough discard, you might need a little more or less water. The dough should pull away from the sides of the bowl.

4. 4. Rest the Dough (Optional but Recommended): Cover the bowl with a clean kitchen towel and let the dough rest for 10-15 minutes. This brief rest allows the flour to fully hydrate, making the dough easier to handle and roll out.

5. 5. Preheat Oven and Prepare Baking Sheet: While the dough rests, preheat your oven to 425 F (220 C). Lightly grease a baking sheet with olive oil or line it with parchment paper.

6. 6. Shape the Flatbread: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then roll it out into your desired shape and thickness. A rectangle or oval, about 1/4 inch thick, works well. You can make one large flatbread or divide the dough for smaller individual ones.

7. 7. Bake Until Golden: Carefully transfer the rolled-out dough to your prepared baking sheet. Brush the top lightly with a little more olive oil. Bake for 15-20 minutes, or until the flatbread is golden brown and cooked through. The edges should be slightly crispy.

8. 8. Cool and Serve: Remove the flatbread from the oven and let it cool for a few minutes on the baking sheet before transferring it to a wire rack. Slice and serve warm.