1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and seasoning.

2. 2. Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the active sourdough starter, warm water, and 2 tablespoons of olive oil.

3. 3. Form the Dough: Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Continue to mix until all the flour is incorporated and the dough comes together in a ball. It will be slightly sticky.

4. 4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough is smooth and elastic. Avoid over-kneading, as this is a quick flatbread recipe.

5. 5. Divide and Shape: Divide the dough into 6-8 equal pieces. On a lightly floured surface, roll each piece into a thin oval or round shape, about 1/8 to 1/4 inch thick. Don’t worry if they aren’t perfectly uniform; rustic shapes add to the charm.

6. 6. Preheat and Grill: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.

7. 7. Cook the Flatbreads: Place one or two flatbreads on the hot grill, depending on the size of your grill. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed and cooked through.

8. 8. Serve Immediately: Transfer the cooked flatbreads to a plate and serve warm. You can brush them with a little extra olive oil or melted butter, if desired, and sprinkle with a pinch of flaky sea salt.