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In a medium bowl whisk together the flour, baking powder, salt, and sugar. Add the olive oil, sourdough discard, and Greek yogurt and mix until a soft, slightly tacky dough forms. If it is too dry, add 1 teaspoon of water at a time.
Cover the dough and allow it to rest for 15-20 minutes at room temperature. This helps hydrate the flour.
After the dough has rested, knead it into a smooth ball for about 3-5 minutes adding a small amount of flour if needed.
Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 6 pieces (around 65 grams each). Roll each piece into a ball and let them rest for 15 minutes.
After the dough has rested, use a rolling pin to roll each piece into a round about ¼ inch think, measuring 6-7 inches, using flour to assist with stickiness.
Heat a dry skillet over medium heat and cook each flatbread for about 1-2 minutes per side, or until golden spots form and the bread puffs slightly.
Store cooked flatbread in a warm towel, feel free to brush with olive oil or melted butter while hot for added flavor.
Greek yogurt sourdough discard flatbread is best served on the day of, but can be stored in an airtight container or bag for 3 days on the counter.