1. 1. Prepare Your Dough Mixture: In a medium-sized mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt. Stir these ingredients together with a spoon or spatula until a shaggy, cohesive dough forms. It doesn’t need to be perfectly smooth at this stage.

2. 2. Add the Flavorful Elements: To the dough, add 1 tablespoon of olive oil, the finely diced yellow onion, and the optional dried oregano and red pepper flakes. Mix everything thoroughly until the onion is evenly distributed throughout the dough. The dough will be sticky, which is perfectly normal for a flatbread of this style.

3. 3. Rest the Dough (Briefly): Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 10 minutes. This short rest allows the flour to fully hydrate and the baking powder to begin its work, resulting in a more tender flatbread.

4. 4. Heat Your Pan and Shape the Flatbread: While the dough rests, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium heat. Once the oil is shimmering, carefully spoon the dough into the hot pan. Use the back of your spoon or a spatula to gently spread and flatten the dough into an even circle, about 1/4 to 1/2 inch thick. Don’t worry if it’s not perfectly round; rustic shapes are charming!

5. 5. Cook the First Side: Cook the flatbread for 7-10 minutes on one side, or until the bottom is golden brown and cooked through. You’ll see small bubbles forming on the surface, and the edges will start to look set.

6. 6. Flip and Finish Cooking: Carefully flip the flatbread using a wide spatula. Continue to cook for another 8-10 minutes on the second side, until it’s also golden brown and cooked through. The flatbread should feel firm to the touch when done.

7. 7. Serve Warm: Once cooked, transfer the onion flatbread to a cutting board. You can brush a little extra olive oil over the top for added flavor and shine, if desired. Let it cool for a minute or two, then slice it into wedges or squares and serve warm.