These Sourdough Discard Flatbreads are light, fluffy and great for dipping. They are most similar to Sourdough Pita Bread without the long rise time! I love having this recipe handy for times when I want freshly made bread last minute. This recipe comes together in one mixing bowl in less than 30 minutes from simple ingredients with no yeast and no rise time required.
5 Star Review ★
I'm so impressed by the results, best tasting flat breads in my life. Easy to make, uses a lot of sourdough discard (which is fab because I feel guilty throwing away so much), no need to use oven -- yay! Thank you very much for the recipe!
Tatiana
Ingredients and Substitutions
All-purpose flour: Low protein content ensures your flatbreads are soft, fluffy and not too chewy.
Whole wheat flour: Adds a nutty flavor to these flatbreads, substitute rye, an ancient grain flour like einkorn, Kamut or spelt flour, or just use all-purpose flour or bread flour if that's all you have.
Sourdough discard: You can use your discard or sourdough starter unfed straight from the refrigerator.
Yogurt: Tenderizes the gluten which results in fluffy, soft flatbreads, you can use any type (Greek yogurt or plant-based yogurt, etc) as long as it's plain and unsweetened. Substitute creme fraiche or sour cream.
Salt: Use Kosher salt or sea salt.
Baking powder: Helps the flatbread rise and adds lightness to these flatbreads. Don't skip this ingredient or your flatbreads will not be fluffy.
Water: Main source of hydration for this flatbread.
Step-by-step Instructions
STEP 1. Make the dough in a large bowl and knead until completely smooth, let the dough rest for a couple of minutes
STEP 2. Divide the dough into 8 equal pieces and round each into a tight dough ball
STEP 3. Flatten the dough using a rolling pin into a 6-inch disc, about ¼-inch thick
STEP 4. Bake the flatbread at 500 F for 4 to 5 minutes on each side
Baker's Tips
- Weigh your ingredients: measuring your ingredients out with a scale is much more accurate than using cups and tablespoons.
- Give your dough a rest: if the dough feels too sticky, return it to the bowl and let it rest for 15 minutes before continuing to knead. This will allow the flour to hydrate and gluten bonds to strengthen. The dough should feel noticeably less sticky and much easier to handle for kneading or shaping.
- No discard: both active starter and sourdough discard will work for this recipe! If you don't have a sourdough starter, just add 56 grams of water and 56 grams of flour to your dough.
- Make these in the oven or on the stove top: these flatbreads work great baked in the oven or fried on a dry cast-iron skillet if you don't want to turn on your oven!
Storage Tips
These flatbreads are great for meal prepping and freeze really well.
To freeze: Stack the flatbreads in a zip-top bag and store in the freezer for up to 1 month.
To Reheat:
In the oven: Wrap in foil and bake at 350°F for about 20 minutes, or until heated through.
In a skillet: Warm on a dry pan over medium heat until soft and pliable.
In the microwave: Wrap in a damp paper towel and heat for 15-20 seconds.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard Flatbread
Equipment
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Ingredients
- 240 grams all-purpose flour
- 60 grams whole wheat flour
- 113 grams sourdough discard
- 56 grams yogurt plain and unsweetened
- 8 grams salt
- 10 grams baking powder
- 113 grams water
Click US Customary to view volume measurements
Instructions
- Make the dough: Combine all the ingredients in a large mixing bowl. Mix with a stiff spatula until no dry bits of flour remain. Cover with plastic wrap and set aside for 15 minutes.240 grams all-purpose flour, 60 grams whole wheat flour, 113 grams sourdough discard, 56 grams yogurt, 8 grams salt, 10 grams baking powder, 113 grams water
- Knead: Turn the dough out on a lightly oiled surface and knead until completely smooth, soft and supple.
- Shape the dough: Divide the dough into 8 portions. Round each into a tight ball, cover with plastic wrap and let the dough rest until ready to use. Working with one portion of dough at a time, use a floured rolling pin to flatten it out into a 6-inch disc. Place 4 portions on each lined baking sheet.Letting your dough rest for 5 to 10 minutes will make it easier to roll out.
- Prep: Preheat your oven to 500 F with a rack in the center of the oven. Line two large baking sheets (18 by 13 inches) with parchment paper.
- Bake: Bake only one baking sheet at a time. Bake the dough for 3 to 5 minutes on each side, flipping in between. If you'd like your flatbread to be a little more browned, broil them for 1 minute on each side.
- Steam the flatbread: Place the baked flatbread on a bowl lined with a clean tea towel, wrap the towel around the flatbreads. Bake the remaining dough and steam the flatbread for at least 5 minutes. This softens the crust slightly resulting in soft, tender, tearable flatbread.
- Store: Store any leftovers in a ziptop bag for up to 3 days at room temperature, refrigeration will dry out your flatbread.
- Reheat: Preheat a dry frying pan. Reheat the flatbread for 5 to 10 minutes, flipping in between. Wrap the hot flatbread in a piece of aluminum foil and let it steam for 5 minutes. Enjoy!
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your baking powder is not expired before attempting your recipe.
- Feel free to substitute plant-based yogurt or sour cream if you want to make this recipe dairy free.
- You can also fry these flatbread instead of baking. Cook flatbread in a dry skillet over medium heat, for 1 to 2 minutes on each side.
Recipe Video
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Jean says
Question: why use baking powder? Can I leave it out and just let dough rise 50% with sourdough?
Hannah Dela Cruz says
Using baking powder allows you to make this recipe quicker. If you don't want to use it you may prefer my recipe for Sourdough Pita Bread.
https://makeitdough.com/sourdough-pita-bread/
Tatiana says
I'm so impressed by the results, best tasting flat breads in my life. Easy to make, uses a lot of sourdough discard (which is fab because I feel guilty throwing away so much), no need to use oven -- yay! Thank you very much for the recipe!
Hannah Dela Cruz says
Hi Tatiana! Thank you for your feedback. I love making sourdough discard recipes and I'm so happy you enjoyed this flatbread recipe so much.
Sofie says
I followed the recipe and got beautiful flatbreads, they just didn't taste like much. I'll try other recipes next time to get a more flavorful bread.
Hannah Dela Cruz says
I'm glad your flatbreads turned out beautifully! Try using older discard which has developed a little more acidity for more flavor.
Leti says
Hi, Hannah.
Can I leave it in the fridge for fermentation and continue baking the next day?
Hannah Dela Cruz says
Yes! That will work just fine. But I would limit it to 16 hours.
Renata says
Does the tea towel have to be wet for steaming? Mine started browning
Hannah Dela Cruz says
Hi Renata! It should be a bit damp but not soaking wet. You just need to wrap the cooked flatbreads in the damp towel, there shouldn't be any heat applied to the towel.
Mandarine says
Works a treat!
Hannah Dela Cruz says
So happy you loved it!