1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. If using any dry optional flavorings like garlic powder or dried herbs, add them here.

2. Mix Wet Ingredients: In a separate large bowl, combine the sourdough discard, 2 tablespoons of olive oil, and 1/4 cup of water (or milk). Stir until well combined.

3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a shaggy dough forms. It will be sticky, which is normal for a discard dough.

4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough comes together and is less sticky. Avoid over-kneading, as this can make the flatbreads tough.

5. Divide and Roll: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a thin, roughly circular or oval shape, about 1/8 to 1/4 inch thick. Don’t worry about perfect shapes; rustic is charming!

6. Cook the Flatbreads: Heat a large skillet or griddle over medium-high heat. Add a small amount of olive oil (about 1 teaspoon) and swirl to coat the pan. Place one flatbread into the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed and cooked through. Repeat with the remaining dough, adding more oil as needed.

7. Prepare Your Variations: Once cooked, use your flatbreads immediately for any of the three variations. For pizza, spread with marinara, sprinkle with cheese and toppings, then bake or broil until cheese is melted. For Mediterranean, spread with hummus and top with fresh veggies and feta. For BBQ chicken, layer with cooked chicken, BBQ sauce, red onion, and cilantro, then warm briefly.

8. Serve Warm: Enjoy your freshly made flatbreads warm, either plain or with your chosen toppings.