1. In a medium bowl, mix sourdough discard, olive oil, minced garlic, dried herbs, and salt.

2. Gradually add flour and stir until a soft dough forms.

3. Adjust consistency with warm water to achieve non-sticky dough.

4. Knead dough for 3 minutes until smooth and elastic.

5. Cover dough and let rest for 20 to 30 minutes at room temperature.

6. Divide dough into 6 equal portions and shape into balls.

7. On a lightly floured surface, roll each ball into an 1/8-inch thick round.

8. Brush tops with olive oil and sprinkle additional herbs or salt.

9. Heat a skillet over medium-high heat until hot.

10. Cook each flatbread for 1 to 2 minutes until bubbles form and underside is golden.

11. Flip and cook for 1 to 1.5 minutes until cooked through.

12. Serve warm or use as a base for flatbread pizza.