1. combine the dry ingredients: in a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. this ensures the leavening agent is evenly distributed.

2. add wet ingredients to the discard: in a separate large bowl, combine the unfed sourdough discard and 2 tablespoons of olive oil. mix them together until thoroughly incorporated.

3. form the dough: gradually add the dry ingredient mixture to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. slowly add the 1/4 cup of water, a tablespoon at a time, until the dough comes together and is soft but not sticky. you might not need all the water, or you might need a tiny bit more.

4. knead briefly and rest: turn the dough out onto a lightly floured surface and knead for just 1-2 minutes until it’s smooth. cover the dough with a clean kitchen towel and let it rest for 10 minutes. this short rest helps the gluten relax, making the dough easier to roll.

5. roll out the flatbreads: 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. aim for consistent thickness for even cooking.

6. grill the flatbreads: heat a lightly oiled cast-iron skillet or griddle over medium-high heat. once hot, place a flatbread onto the griddle. cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is cooked through and slightly puffed.

7. repeat and serve: remove the cooked flatbread to a plate and cover it with a clean towel to keep it warm while you cook the remaining flatbreads. serve warm and enjoy!