Sourdough Discard Flatbread

Stack of sourdough flatbread on a wood cutting board

4.88 from 24 votes

Sourdough Discard Flatbread

Sourdough Discard Flatbread is a quick and easy way to put fresh, delicious, fluffy bread on the table. This one-bowl recipe comes together in less than 30 minutes from start to finish with no rising time required.

Prep Time20

Cook Time10

Course: Appetizer, Side Dish

Cuisine: American

Servings: flatbreads

Calories: 152kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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

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.

Nutrition