• Measure the flour into a medium bowl. Add the salt and garlic powder and stir together. Add the sourdough starter, milk and olive oil. Stir the ingredients together to combine.  Using your hands, bring together into a ball. The dough should hold together, but still be soft and smooth.
  
• Knead with your hands a few times on a board covered with parchment. Let the dough sit for 15 - 20 minutes covered with cellophane or a towel. Divide the dough into 6 – 8 balls of equal size, rolling in your hands until a smooth ball is made. Repeat for the other dough pieces. Cover the dough balls with a wet towel or wet paper towel.
• Heat a skillet over medium high heat. Roll out between two sheets of parchment the first ball into an oval shape of 1/8” thickness. Lightly grease the skillet with or canola oil, and heat the oil. Remove the flat bread from the parchment gently and lay the rolled flat bread gently into the skillet. Cook for 2 minutes on one side before turning over and cooking for approximately 2 minutes on the second side, adjusting the stove temperature as needed. They will be lightly browned.
  
• Repeat for remaining balls of dough, keeping the dough covered until you take out to roll out.

Dipping Oil

• Add all the ingredients together in a small dipping bowl. Serve with the flatbreads. Pull off a piece of the flatbread and dip or spoon the dipping oil onto the piece of flatbread before devouring.