1. Combine sourdough starter discard, olive oil, and 2 tablespoons warm water in a bowl

2. In a separate bowl whisk together flour, salt, and baking powder

3. Pour wet ingredients into dry mix and stir until a rough dough forms

4. Knead gently until smooth and springy, adding flour or water as needed

5. Cover dough and rest for 20 minutes at room temperature

6. Divide dough into 6 balls, roll each to 1/8 inch thickness on a floured surface

7. Preheat a skillet over medium-high heat until a drop of water sizzles

8. Cook each flatbread 45–60 seconds per side until golden spots appear

9. Keep cooked flatbreads warm under a damp towel until serving