Dissolve the sourdough starter discard in the water. Add the milk and olive oil, and mix well.

Add the flour and salt, then knead until smooth. Let the dough rest for about 1 1/2 hours.

Divide the dough into balls of about 2.75 oz (80 g) each. Cover with plastic wrap and let rest for another 30 minutes.

Roll each ball out thinly. Cook in a nonstick skillet for about 2 minutes on each side.