1. 1. Combine the wet ingredients: In a medium-sized mixing bowl, combine the sourdough discard and water. Whisk them together until they are well combined and the discard is mostly dissolved into the water. It doesn’t need to be perfectly smooth, but aim for a consistent liquid base.

2. 2. Add dry ingredients: To the wet mixture, add the all-purpose flour and salt. Use a wooden spoon or spatula to mix everything together.

3. 3. Form the dough: Continue mixing until a shaggy dough forms. It will be a bit sticky, but that’s perfectly normal. Avoid overmixing; just combine until no dry streaks of flour remain.

4. 4. Rest the dough: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for at least 10 minutes at room temperature. This brief rest allows the flour to fully hydrate, making the dough easier to handle and resulting in a more tender flatbread. If you have more time, you can let it rest for up to 30 minutes.

5. 5. Divide and shape: Lightly flour your work surface. Turn the dough out and divide it into 6-8 equal portions. Gently roll each portion into a ball, then flatten it with your hands or a rolling pin into a thin circle, about 6-8 inches in diameter. Aim for a thickness similar to a tortilla.

6. 6. Cook the flatbreads: Heat a non-stick skillet or cast-iron griddle over medium heat. No oil is typically needed, but you can lightly grease the pan if your flatbreads are sticking. Place one flatbread at a time onto the hot pan.

7. 7. Flip and finish: Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is cooked through. You’ll see small bubbles forming on the surface as it cooks. Once cooked, transfer to a plate and cover with a clean towel to keep warm while you cook the remaining flatbreads.

8. 8. Serve immediately: Enjoy your warm sourdough breakfast flatbreads with your favorite toppings!