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In a medium bowl, mix water, olive oil, Greek yogurt and sourdough discard.
In a large bowl, mix all-purpose flour, sugar and salt. Add the wet mixture, and mix until dough is formed. You can do it by hand, or you can use a stand mixer if preferred.
Cover bowl with plastic wrap or a damp warm towel to prevent dough from drying out. Let it rest on a warm spot for 2 hours. Dough won’t rise much, don’t sweat over it.
Divide into 6 pieces. Let them rest for 10 minutes more.
In a clean and lightly floured surface, roll out each piece into circles that are about ¼″ thick. It doesn’t need to be a perfect circle.
Preheat pan/skillet that will be used for cooking. Use high heat.
In the pan, drizzle a bit of olive oil (I use about 1 teaspoon), and cook for about 1 minute on each side.
You can brush the top with olive oil before flipping the bread.
Serve while still warm for the best result.