Step 1: Combine Wet and Dry Ingredients

In a large mixing bowl, combine the sourdough discard, milk, water, and olive oil. Stir in the dry ingredients: flour, salt, and baking powder. Mix until a shaggy dough forms. Knead by hand on a floured surface or use a stand mixer on low until smooth, about 3–5 minutes.

Step 2: Rest the Dough

Cover the flatbread dough with a damp towel, tea towel, or plastic wrap, and let it rest in a warm place for 20–30 minutes. This short dough rest lets the flour fully hydrate and gives the wild yeast and lactic acid bacteria time to begin working, even in a short fermentation process.

Step 3: Divide and Roll

After resting, turn the dough onto your floured surface and divide into equal pieces—usually 6 to 8. Roll each dough ball into a perfect circle using a rolling pin. They should be about 1/8" thick.

Step 4: Cook the Flatbreads

Heat a cast iron skillet or cast-iron pan over medium-high heat. Place each cooked flatbread onto the hot cast and cook for 1–2 minutes per side, until bubbly and browned in spots. Keep warm under a damp towel or serve immediately.