1. 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 leavening throughout your flatbread.

2. Pour the sourdough discard and 2 tablespoons of olive oil into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.

3. Begin adding the water, one tablespoon at a time, mixing after each addition. Continue until the dough comes together and is soft, pliable, and no longer sticky. You might not need all the water, or you might need a tiny bit more, depending on the consistency of your discard.

4. Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes, just until the dough is smooth and elastic. Avoid over-kneading, as this can make the flatbread tough.

5. Divide the dough into 4-6 equal portions, depending on your desired flatbread size. On a lightly floured surface, roll each portion into a thin, roughly circular or oval shape, about 1/8 to 1/4 inch thick. The thinner you roll them, the crispier they will be.

6. Heat a large skillet or cast-iron pan over medium-high heat. Add a drizzle of olive oil to coat the bottom of the pan. Once hot, place one flatbread into the pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is cooked through and slightly puffed. Repeat with the remaining dough, adding more oil as needed.

7. Transfer the cooked flatbreads to a plate. They are best enjoyed warm, straight from the pan.