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To a large bowl, add the flour, water, sourdough starter, olive oil and salt. Mix with a wooden spoon or spatula until the dough comes together (I use my hands at the end of mixing to help). Knead a few times until the dough forms a soft ball. Resist adding extra flour unless the dough is too sticky to work with.
Cover the bowl and let the dough rise in a warm spot until doubled, anywhere from 2 to 6 hours. This may take longer than a normal commercial yeast-based dough. A warm, draft-free spot will help the dough rise more quickly.
Dust a parchment-lined baking sheet with flour. Set aside.
Split the dough into ten equal pieces, about 65 to 75 g each. Form each piece into a ball by turning the ends underneath. Place several inches apart on the prepared baking sheet.
Let the dough rest for 30 minutes.
On a lightly floured counter, roll each piece into a thin 6- or 7-inch circle. It doesn't have to be perfect - it's ok if the edges are a bit wavy.
Cook the flatbread in a hot skillet or on a preheated griddle for 1 to 2 minutes on each side until golden in spots and cooked through. It will likely bubble and puff as it cooks - don't pierce the bubbles.
Serve the flatbread warm or at room temperature. It stores very well for several days in a sealed bag (it also freezes well).