1. In a large bowl combine sourdough discard, pumpkin puree, olive oil, and salt until smooth

2. Gradually add flour and stir until a moist dough forms, adding more flour if too sticky

3. Cover and let dough rest at room temperature for 30 minutes

4. On a floured surface, knead dough gently for 2–3 minutes until smooth

5. Divide dough into 4 to 6 portions and shape into balls, then cover and rest 10 minutes

6. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper

7. Roll each dough ball into a 1/8 to 1/4 inch thick round on a floured surface

8. Transfer rounds to baking sheet, brush with olive oil, top with sage leaves and sprinkle sea salt flakes

9. Bake 12–15 minutes until edges are crisp and tops are golden

10. Let flatbreads cool on a wire rack for a few minutes before serving