Sourdough Discard Flatbread
This sourdough discard flatbread recipe turns your tangy, fermented starter into something genuinely delicious, soft, and ready in about 30 minutes flat. No yeast required, no long rise time—just a handful of pantry staples and a hot skillet.
Equipment
- Large mixing bowl
- Fork or wooden spoon
- Rolling Pin
- Cast iron skillet or heavy non-stick pan - Cast iron creates the best golden-brown spots and even heating.
- Lightly floured work surface or silicone baking mat - A silicone mat makes for easy clean-up and less sticking.
- Spatula or tongs - For flipping the flatbreads safely.
- Kitchen scale - Highly recommended for accurate portioning.
- Plastic wrap or damp kitchen towel - For resting and covering the dough.
- Parchment paper - Optional, for stacking cooked flatbreads to prevent sticking.
Ingredients
- 1 cup sourdough discard - 240g, fed or unfed, room temperature preferred
- 1 cup all-purpose flour - 120g, plus extra for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 tablespoon olive oil
- 2-4 tablespoons warm water - Added as needed for dough consistency
Optional Add-ins
- 1/2 teaspoon garlic powder - Optional
- dried herbs - Optional, such as rosemary, thyme, or za'atar
For Finishing (Optional)
- 1 tablespoon olive oil - For brushing on warm flatbreads (optional)
- flaky sea salt - For sprinkling (optional)
- fresh chopped herbs - For sprinkling (optional)
Instructions
- In a large bowl, combine the sourdough discard and olive oil. In a separate bowl, whisk together the flour, baking powder, and salt (plus optional garlic powder or herbs). Add the dry ingredients to the wet mixture and stir until a shaggy dough forms. If too dry, add warm water 1 tablespoon at a time until cohesive.
- Lightly flour your hands and gently knead the dough in the bowl for 30-60 seconds until smooth. Do not over-knead. Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 15 minutes.
- Turn the dough onto a lightly floured surface. Divide it into 6 equal portions (about 60-65g each). Roll each piece into a ball, keeping the others covered. Working one at a time, roll each ball into a rough 7-8 inch circle, about 2-3mm thick.
- Preheat your skillet over medium-high heat for 2-3 minutes until very hot. Do not add oil. Place one flatbread into the dry hot pan and cook for 1.5-2.5 minutes until bubbles form and the underside is golden with dark spots. Flip and cook for 1-2 minutes more on the second side.
- Remove from the skillet and stack on a plate, covering with a clean kitchen towel to keep them soft. Repeat with the remaining dough. For extra flavor, brush warm flatbreads with olive oil and sprinkle with flaky sea salt or herbs.
Notes
- Room temperature discard: Let cold discard sit out for 30-60 minutes before mixing so it incorporates more smoothly.
- Don't skip the rest: The 15-minute rest allows the flour to hydrate and the gluten to relax, making the dough much easier to roll out.
- Even thickness: Roll the dough to an even 2-3mm thickness to ensure uniform cooking. Thinner areas will crisp and burn before the center cooks.
- Hot pan is key: A properly preheated pan is essential for getting those beautiful golden blistered spots. If the pan is too cool, the flatbreads will be pale and gummy.
- Keep them covered: Stack the cooked flatbreads under a clean kitchen towel. The trapped steam keeps them soft and pliable for wrapping.
- Hydration varies: Every sourdough discard has a different consistency. Add water slowly and stop when the dough is tacky but not sticky.
- Make-ahead: You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate overnight. Let it come to room temperature for 20-30 minutes before rolling out.
- Storage: Store cooled flatbreads stacked with parchment paper between each piece in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
- Reheating: Warm in a dry skillet over medium heat for 30-60 seconds per side, or wrap in foil and heat in a 350°F oven for 5-8 minutes.
- Oven method: To bake instead, preheat oven to 450°F (230°C) with a baking sheet inside. Carefully place rolled flatbreads on the hot sheet and bake for 6-8 minutes, flipping once, until puffed and golden.