1. Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. Add Wet Ingredients to Form Dough: Pour the sourdough discard and 2 tablespoons of olive oil into the dry ingredients. Stir with a spoon or spatula until a shaggy dough forms.

3. Adjust Consistency with Water: Gradually add the water (or milk), one tablespoon at a time, mixing until the dough comes together and is soft but not sticky. You might not need all of the water, or you might need a tiny bit more – aim for a dough that’s easy to handle.

4. Divide and Roll Out the Dough: Turn the dough out onto a lightly floured surface. Knead it gently for about 30 seconds to bring it together. Divide the dough into 4-6 equal pieces, depending on how large you want your wraps. Roll each piece into a thin circle, about 6-8 inches in diameter. The thinner you roll them, the crispier they’ll be; thicker will yield a chewier flatbread.

5. Heat the Skillet: Place a large non-stick skillet or cast-iron pan over medium-high heat. Add a very thin layer of olive oil to coat the bottom of the pan. You want the pan to be hot enough that a drop of water sizzles instantly.

6. Cook the Flatbreads: Carefully place one rolled-out flatbread into the hot skillet. Cook for about 60-90 seconds per side, or until golden brown spots appear and the flatbread puffs up slightly. The edges should look cooked through.

7. Flip and Finish Cooking: Flip the flatbread and cook for another 30-60 seconds on the second side, until it’s also golden and cooked through.

8. Serve Immediately: Remove the cooked flatbread from the skillet and place it on a plate. Repeat with the remaining dough, adding a tiny bit more oil to the pan if needed between each flatbread. Serve warm and enjoy!