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

2. Add Wet Ingredients: Pour the sourdough discard and 2 tablespoons of olive oil into the bowl with the dry ingredients. Use a spatula or a wooden spoon to mix everything until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage; just ensure all the flour is incorporated.

3. Form the Dough Ball: Turn the shaggy dough out onto a lightly floured surface. Knead it gently for about 30 seconds to 1 minute, just until it comes together into a cohesive, soft ball. Avoid over-kneading, as this can make the flatbread tough.

4. Divide and Shape: Divide the dough ball into 4-6 equal portions, depending on how large you want your flatbreads. Roll each portion into a small ball, then use a rolling pin to flatten each ball into a thin circle, about 1/8 to 1/4 inch thick. Don’t worry about perfect circles; rustic shapes are charming!

5. Heat the Skillet: Place a large non-stick skillet or cast-iron pan over medium-high heat. Add a small drizzle of olive oil to coat the bottom of the pan. Let it heat up until it shimmers slightly.

6. Cook the Flatbreads: Carefully place one or two flatbreads into the hot skillet, ensuring they don’t overlap. Cook for about 1.5 to 2 minutes per side, or until golden brown spots appear and the flatbread puffs up slightly.

7. Flip and Finish: Flip the flatbreads and cook for another 1.5 to 2 minutes on the second side until also golden brown and cooked through.

8. Serve Immediately: Remove the cooked flatbreads from the skillet and serve them warm. You can keep them warm by stacking them on a plate covered with a clean kitchen towel while you cook the remaining portions.