Mix together ripe/active sourdough starter with all-purpose flour and water. Cover loosely and let sit 10-12 hours at 78°F until doubled, bubbly & peaked.

To a medium-sized bowl, add ripe levain, warm milk, sugar, salt, olive oil and all-purpose flour. Mix together with a dough whisk or by hand until a dough forms.

Cover the dough with plastic wrap or a bowl cover. Set in a warm, 78-80ºF place and let rise for about 5-6 hours.

Separate dough into 4 equal sized pieces. Shape each piece of dough into a ball.

Place dough on a baking sheet or clean countertop surface and cover with a kitchen towel. Continue to keep warm around 80ºF and let the dough rest and rise for another 2-3 hours.

Preheat a grill to 450ºF OR pre-heat a skillet on the stove to medium heat.

Take a risen dough ball and use a rolling pin to roll the dough out into a long oval shape, about 12 by 6 inches. Brush with olive oil on both sides and place dough on a baking sheet.

Grilling: Place flatbread directly on the hot grill. Close the grill lid and let bake for about 1 minute. Flip and bake for another 30 seconds to 1 minute.

Skillet Method: Place a flatbread on the preheated skillet. Cook for about 1-2 minutes until puffed up and bubbly. Flip and continue cooking for another minute or two until baked all the way through.

Top your flatbread with whatever toppings you like and enjoy!