Use a mixer or a bread whisk to combine all the ingredients except the olive oil

I like to lightly coat my measuring cups with oil before measuring the sourdough discard so it doesn't stick

Mix until you have a smooth, sticky dough

You should still be able to handle it, but it will be sticky

Coat a bowl in oil, add the dough, cover, and rest for at least an hour

The longer you let it ferment, the more sour it will taste

When the fermenting is done, heat your pan and about a tbsp of olive oil

Coat your counters with flour and press small pieces of dough into flatbread shapes

Cook each side for about 30 seconds or until it is golden brown on both sides

Try not to coat the dough too much in flour or it will fall off and get heavy in the pan

Place cooked flatbread on a plate or paper towel

Add more oil if needed and repeat until the dough is gone