Heat a nonstick skillet over medium heat and add 1 tbsp of butter, or your desired cooking fat.
Add 1/2 cup of the sourdough discard to the hot cooking fat and quickly spread it around the best you can using a spatula. I sort of wiggle and spread at the same time, to try to spread it into a circular shape.
Before the top sets, quickly sprinkle it with salt, everything bagel seasoning, or whatever flavoring you desire.
Cook until no more raw discard remains, about 3-4 minutes, then check underneath to see if the bottom is golden and crispy.
Flip over the flatbread, and cook for a couple more minutes, until golden and crispy on the other side.
Repeat with the remaining butter and starter. Serve while hot and enjoy!
Notes
How to Store - Store any leftovers in an airtight container in the refrigerator for up to two days.Reheating - I honestly find this easiest to reheat in the toaster, where it crisps nicely. You can also microwave for 15 seconds to warm, or warm them in a 250F oven for 10 minutes.Freezing - These freeze well, stored in an airtight container or bag for up to two months. I suggest putting pieces of wax paper between flatbreads so they don't stick together.Cooking Fat - The best cooking fat is butter, if you can tolerate it. It spreads around the pan nicely and has great flavor. I tend to use ghee, but you can also use olive oil or coconut oil.Cooking Equipment and Scaling - You can use any size nonstick skillet you like, and also make as many of these flatbreads as you want. I do about 1/2 cup of sourdough discard for a 10" skillet that has 1 tbsp of cooking fat added, and still have good space for flipping.