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To a stand mixer add water, warmed milk, sourdough discard, sugar and instant yeast. Let sit for a minute until the instant yeast smells and bubbles just a bit.
Add the potato flakes, salt, olive oil and bread flour to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky. Mix the dough for about 8-10 minutes until smooth.
Transfer the dough to a container and let rise until doubled in size.
Once the dough has risen, dump out onto the counter and cut into 8 equal pieces. Roll each piece into a tight ball and set aside. Cover with a kitchen towel and let rest for about 10-15 minutes.
Place a skillet on your stove and set to medium-low heat.
Lightly flour the counter and use a rolling pin to roll the dough into a small circle, adding a little more flour as needed. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread.
Place the circle of bread on the hot skillet and bake for about 1.5 minutes. Then flip and bake for another minute or two until baked all the way through. Adjust the heat as needed. Repeat with the other balls of dough. Enjoy!