1. 1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps to ensure an even texture in your flatbread.

2. 2. Add Wet Ingredients: Pour the sourdough discard and 2 tablespoons of olive oil into the dry ingredients. Use a spatula or wooden spoon 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 just 2-3 minutes until the dough comes together and is mostly smooth. Avoid over-kneading, as this can make the flatbread tough.

4. 4. Incorporate Herbs and Garlic: Gently knead in the minced garlic, chopped rosemary, and chopped thyme until they are evenly distributed throughout the dough.

5. 5. Roll Out the Dough: Divide the dough into two equal portions. On a lightly floured surface, roll each portion into an oval or rectangular shape, about 1/4 inch thick. Don’t worry about perfection; rustic shapes are part of the charm!

6. 6. Preheat and Cook: Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, brush one side of a flatbread with a little olive oil and place it oil-side down in the hot pan.

7. 7. Cook Until Golden: Cook for 3-5 minutes per side, or until the flatbread is golden brown and slightly puffed with a few charred spots. The exact time will depend on your pan and heat level. Repeat with the second flatbread.

8. 8. Serve Warm: Once cooked, transfer the flatbreads to a cutting board. If desired, brush with a little more olive oil and sprinkle with flaky sea salt before slicing and serving immediately.