Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these are well combined to ensure even leavening and seasoning throughout your flatbreads.

Add Wet Ingredients: Pour in the sourdough discard, milk, and 2 tablespoons of olive oil into the bowl with the dry ingredients.

Mix the Dough: Using a spoon or a rubber spatula, mix everything together until a shaggy, cohesive dough forms. It doesn't need to be perfectly smooth; a few lumps are fine. Avoid overmixing, as this can make the flatbread tough. Just mix until no dry streaks of flour remain. The dough will be quite sticky.

Heat the Skillet: Place a large non-stick skillet or cast-iron pan over medium heat. Add about 1 teaspoon of olive oil to the pan and let it heat up until it shimmers slightly. You want the pan to be hot enough to cook the flatbread quickly without burning.

Form and Cook Flatbreads: Scoop about ¼ cup of the dough mixture into the hot skillet. Use the back of your spoon or a spatula to gently spread the dough into a round shape, about ¼ to ½ inch thick. Don't worry if they're not perfectly round; rustic shapes are charming! Cook for 3-4 minutes per side, or until golden brown and cooked through. You'll see bubbles forming on the surface, which is a good sign it's cooking.

Repeat and Serve: Remove the cooked flatbread to a plate and repeat with the remaining dough, adding a little more olive oil to the skillet between batches as needed. Serve your warm sourdough discard flatbreads immediately, plain or with your favorite toppings.