Mix the dry ingredients

• Whisk the flour, salt and baking powder in a bowl until combined.

Make the dough

• Pour in the sourdough discard, milk and olive oil.
• Stir with a wooden spoon until a shaggy dough forms.

Knead the dough

• Turn the dough onto a floured surface.
• Knead until smooth.

Rest the dough

• Return the dough to the bowl, cover it and let it rest at room temperature.

Shape the flatbreads

• Turn the dough onto a floured surface and divide it into 3 pieces.
• Flatten each piece with your hands into a circle about 1/4 inch thick.

Cook the flatbreads

• Heat the skillet over medium-high heat until hot.
• Brush one side of a flatbread with oil and place it in the skillet oil side down.
• Cook until it starts to bubble, brush the top with oil, flip and cook on the other side.
• Remove and repeat with the remaining dough.