1. Combine the Dough Ingredients: In a large mixing bowl, combine the active sourdough starter, all-purpose flour, salt, and baking powder. Mix with a spoon or your hands until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage.

2. Add Wet Ingredients and Knead Briefly: Drizzle 1 tablespoon of olive oil into the dough. Continue to mix and lightly knead the dough in the bowl for about 2-3 minutes until it comes together into a cohesive, soft ball. The dough should be slightly sticky but manageable.

3. Prepare the Garlic and Herb Oil: In a small bowl, combine the remaining 1 tablespoon of olive oil with the minced garlic, chopped rosemary, chopped thyme, and optional red pepper flakes. Stir well to infuse the flavors.

4. Divide and Roll Out the Dough: Divide the dough into 4 equal pieces. On a lightly floured surface, take one piece and roll it out into a thin oval or round shape, about 1/8 to 1/4 inch thick. The shape doesn’t need to be perfect; rustic is charming! Repeat with the remaining dough pieces.

5. Cook the Flatbreads: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, lightly brush one side of a rolled-out flatbread with the garlic and herb oil. Place the oiled side down into the hot pan.

6. Cook Until Golden and Bubbly: Cook for 2-3 minutes per side, or until the flatbread is golden brown, slightly puffed, and cooked through. While the first side is cooking, brush the top (uncooked) side with more garlic and herb oil. Flip and cook the second side until it’s also golden and has some nice char marks.

7. Serve Warm: Remove the cooked flatbread from the pan and place it on a plate. Repeat with the remaining dough pieces. Serve immediately while warm, perhaps with a sprinkle of flaky sea salt for extra flavor.