Sourdough Discard Flatbread is a quick and easy way to put fresh bread on the table. This recipe comes together in one mixing bowl in less than 30 minutes from simple ingredients with no yeast and no rise time required.
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Why I love this recipe
I first published this recipe on Instagram and it quickly became my most-saved recipe in 2022.
A loaf of sourdough bread takes a fair bit of time and planning. Since this flatbread dough uses baking powder instead of active sourdough starter as a leavener it doesn’t need any time to rise. So you can have bread on the table without any advanced planning required.
Baking with sourdough discard
Sourdough discard adds tons of incredible flavor to these flatbreads that you simply can’t get with just flour and water. It’s a little bit like cheating since we’re using a large amount of it in our dough, it mimics the flavor that develops when we ferment our dough for two days. You can use your sourdough discard straight from the refrigerator. If you’re using sourdough that’s been in the fridge for weeks it will add more acidity to your loaf, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.
Using your sourdough discard recipes prevents food waste and allows you to create lots of delicious savory and sweet recipes. Check out my favorite Sourdough Discard Recipes!
What you need
This Easy Sourdough Flatbread Recipe uses basic ingredients, see recipe card for exact amounts.
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 starter: 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
1. Make the dough in a large bowl and knead until completely smooth, let the dough rest for a couple of minutes
2. Divide the dough into 8 equal pieces and round each into a tight dough ball
3. Flatten the dough using a rolling pin into a 6-inch disc, about ¼-inch thick
4. Bake the flatbread at 500 F for 4 to 5 minutes on each side
Recipe FAQs
Absolutely, since you’re not using it as the main leavener your discard can be used straight from the refrigerator without feeding or activating it.
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your flatbread, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 56 grams of all-purpose flour and 56 grams of water to your batter.
If your flatbreads are too dense, it’s probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.
The flavor profile of these flatbreads will depend greatly on the flavor of your personal sourdough starter. If your starter is more acidic, your flatbread will have a distinctly sour flavor. However, if your starter is milder then your bread won’t have a very pronounced flavor.
The best way to heat up these flatbreads is on a dry hot skillet or cast iron pan for 5 to 10 minutes at medium heat, or until thoroughly heated through, flipping in between. Wrap the hot flatbread in piece of aluminum foil and let it steam for 5 minutes. Enjoy!
These flatbreads are so versatile! Serve it as the centerpiece of a Mediterranean board surrounded by your favorite dips, nuts, crudites, and dried fruit. Tear it into pieces and dip it into a hearty stew, soup or a little olive oil. You can also roll it up and use it in sandwiches served with your favorite grilled meat or vegetables.
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Sourdough Discard Flatbread
Equipment
- Rolling Pin
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
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!
Notes
Nutrition
Zoe says
I think I read a couple recipes and got mixed up. I used all these ingredients except I used half yogurt and half cottage cheese. I ran out of yogurt. I wasn’t sure how it would workout but it was fine! I opted to use my kitchenaid mixer instead of hand kneading as well. I also didn’t bake them, I cooked them on my stove top on a cast iron pan about 4-5m per side. I also added chives and Parmesan cheese and they are lovely! Thanks for the recipe, I may have changed it but your guidelines were perfect 🙂
Hannah Dela Cruz says
Your additions sound incredible! Glad you loved your flatbreads!
rishi issar says
Tried this for the first time. I’m finding the oiling when kneading rather sticky and having to continually add more flour.
Hannah Dela Cruz says
I'm sorry you had this experience! I would recommend letting your dough rest for 10 to 15 minutes if your dough starts feeling too sticky.