Unlock the incredible potential of your sourdough starter discard with this effortless and utterly delicious sourdough flatbread recipe. Imagine sinking your teeth into a piece of bread that’s not only incredibly soft and full of flavor but also incredibly easy to prepare right on your stovetop. This recipe transforms humble pantry staples and a touch of olive oil into a versatile dough that comes together in mere minutes and cooks up in even less time. It’s an ideal companion for a variety of meals—whether you’re pairing it with creamy dips and vibrant spreads, folding it around succulent grilled meats and fresh vegetables, or serving it warm alongside comforting soups and crisp salads. Say goodbye to wasted discard and hello to a culinary staple that will quickly become a favorite in your kitchen.
Flatbreads hold a cherished place in countless cultures around the globe, each iteration boasting its own unique charm, texture, and flavor profile. From the airy pockets of Middle Eastern pita and the chewy delight of Indian naan to the flexible forms of Mexican tortillas and the robust richness of Italian focaccia, these diverse breads share a common thread: they are traditionally crafted without the need for a lengthy proofing period or the intense activity of active yeast. This characteristic is precisely what makes utilizing your sourdough discard for flatbreads such an ingenious and rewarding endeavor. The discard lends an exceptional depth of flavor and a wonderfully soft yet sturdy texture, all without demanding hours of patient waiting. Beyond a simple side, this dough can be effortlessly transformed into a base for a gourmet sourdough flatbread pizza. Simply spread a luscious marinara, sprinkle with your favorite cheeses, and arrange an array of roasted vegetables before baking until the crust is golden and the toppings are bubbling. It’s a testament to the quick and flexible nature of sourdough discard, allowing you to savor its distinctive tangy character in a multitude of delightful ways.
Content Covered Here
Why This Sourdough Flatbread is a Kitchen Essential
There are countless reasons to adore this easy sourdough discard flatbread. It’s more than just a recipe; it’s a solution for busy weeknights, a canvas for culinary creativity, and a delicious way to embrace sustainable baking practices. Here’s why it will quickly become a cornerstone of your cooking repertoire:
- Unbeatable Speed and Versatility: Unlike many traditional bread recipes, this sourdough flatbread comes together with remarkable speed. The preparation is straightforward, and the cooking time on the stovetop is just minutes per flatbread. Its flexibility is truly outstanding; you can adjust the thickness of the dough to suit your needs. Roll it thinly, and you’ll have ideal flour tortillas perfect for assembling savory tacos or hearty burritos. Opt for a slightly thicker roll, and your flatbread transforms into a robust base for a delicious sourdough flatbread pizza, ready to hold a generous array of toppings, or a sturdy pita-style wrap. This adaptability means one recipe can serve many purposes, saving you time and effort.
- Smart Sourdough Discard Utilization: One of the most common challenges for sourdough enthusiasts is finding creative ways to use their discard. This recipe brilliantly solves that problem. Instead of discarding the unfed portion of your starter when it’s time for a refresh, you can transform it into these delectable flatbreads. This not only minimizes food waste but also imbues your bread with that unique, subtle tang and complex flavor that only sourdough can provide, all without requiring the active, bubbly starter needed for a full sourdough loaf. If you’re often left with discard, this recipe, alongside our popular sourdough discard pancakes, will ensure every bit of your starter is put to good use. For more insights on managing your starter, explore our comprehensive guide on how to store sourdough discard.
- Freezer-Friendly Convenience: Life gets busy, and having quick meal solutions on hand is invaluable. This sourdough flatbread is exceptionally freezer-friendly, making it perfect for meal prepping. Consider doubling the recipe and freezing half for later. This means you’ll always have homemade, wholesome bread ready whenever hunger strikes. Imagine pulling out a pre-made sourdough flatbread from the freezer for an impromptu pizza night, eliminating the need to buy store-bought frozen crusts. It’s convenience and quality rolled into one delicious package.
Craving a more robust, savory sourdough experience? Our garlic rosemary sourdough bread offers an aromatic and flavorful complement to almost any dish, from rich stews to simple charcuterie boards!
Understanding Sourdough Discard and Its Magic
For those new to the world of sourdough baking, the concept of “sourdough discard” might sound a little counterintuitive. However, it’s a fundamental part of maintaining a healthy sourdough starter and a secret weapon for recipes like this flatbread. Sourdough starter is a living culture of wild yeast and bacteria. To keep it active and vibrant, it needs to be “fed” regularly with fresh flour and water. The portion you remove before feeding is called the discard.
While an active, bubbly starter is crucial for leavening traditional sourdough loaves, discard still carries a wealth of flavor and acidity. In recipes like this flatbread, where a quick rise is desired rather than a slow, extensive fermentation, the discard provides a fantastic tangy complexity and contributes to the dough’s structure and tenderness without acting as the primary leavening agent. Instead, we use a touch of baking powder to achieve that satisfying fluffiness quickly, while the discard infuses the bread with its characteristic sourdough essence. This clever approach ensures no part of your precious starter goes to waste, making delicious baking more accessible and sustainable.
Essential Ingredients for Your Flatbread
Crafting these delectable sourdough flatbreads requires only a handful of common ingredients, making it an accessible recipe for almost any home kitchen. Each component plays a vital role in achieving the perfect texture and flavor. Here’s a closer look at what you’ll need and potential substitutions:
- All-Purpose Flour: The foundation of our flatbread. All-purpose flour provides a tender crumb and a soft chew. For a more wholesome option, you can substitute it with whole wheat flour, especially hard white wheat, which yields excellent results with a slightly nuttier flavor and denser texture. A 1:1 substitution works well.
- Sugar: While you might not expect sweetness in a savory flatbread, the small amount of sugar here is crucial. It aids in the quick fermentation process, helping to activate the small amount of residual yeast in your sourdough discard and giving the flatbread a beautiful golden-brown color when cooked. Rest assured, your naan bread will not taste sweet.
- Baking Powder: This is our primary leavening agent for this quick flatbread. Combined with the sourdough discard, baking powder ensures proper rise and creates those characteristic airy bubbles and a soft, fluffy interior without needing a long, traditional yeast rise.
- Sourdough Starter Discard: The star of the show! Use a “hungry” starter that’s ready to be fed—typically one that has been unfed for 12-24 hours or longer since its last feeding, and which has been stored in the fridge. This discard provides depth of flavor and a unique texture. If your starter is straight from the refrigerator, ensure the water you use for mixing is warm (around 95º to 105ºF) to help bring the dough to temperature more quickly and encourage a gentle rise. A 100% hydration starter (equal parts flour and water by weight) works best for optimal consistency.
- Greek Yogurt: This ingredient adds a wonderful tenderness and richness to the flatbread, contributing to its soft, pliable texture and a subtle tang that complements the sourdough. Any type of Greek yogurt will work, including plant-based Greek-style yogurts for a dairy-free option. Sour cream can also be used as a substitute, offering a similar richness and slight acidity.
- Olive Oil: Essential for both the dough and for cooking the flatbreads on the skillet. Olive oil contributes to the dough’s elasticity and flavor. For cooking, it prevents sticking and helps achieve that delicious crispy exterior. Feel free to use your preferred cooking oil; avocado oil is another excellent choice known for its high smoke point and neutral flavor.
- Salt: A fundamental flavor enhancer that brings all the other ingredients into harmony. Don’t skip it, as it vastly improves the taste of your flatbreads.
Recipe Variations to Spark Your Creativity
- Sourdough Flatbread Pizza: Transform your basic flatbread into a personalized pizza masterpiece. Simply shape the dough into a rustic rectangle or circle, brush generously with a vibrant quick marinara sauce, lavish it with your favorite cheese (mozzarella, cheddar, or a blend), and scatter an assortment of toppings like pepperoni, mushrooms, bell peppers, or olives. Bake or air fry the flatbread pizza crust at 400ºF (200ºC) for 5-7 minutes, or until the cheese is bubbling, melted, and the crust is golden brown and crisp. It’s a faster, fresher alternative to traditional pizza!
If you find yourself with extra sourdough discard and a sweet tooth, don’t miss our indulgent sourdough chocolate chip cookies for a surprisingly delicious dessert! And for a fantastic breakfast, try our chewy sourdough English muffins recipe.
- Herbed Sourdough Flatbread: Elevate the aromatic profile of your flatbread by drizzling it with extra virgin olive oil immediately after cooking, then sprinkling generously with a medley of dried or fresh herbs, or both! Classic combinations like finely minced garlic and fresh rosemary, or a simple dusting of garlic powder and flaky sea salt, are always winners. Other fantastic choices include oregano, chives, thyme, and basil, which can be mixed and matched to suit your taste. This makes an excellent side for Italian or Mediterranean dishes.
- Spicy Chili-Garlic Flatbread: For those who love a bit of heat, knead a teaspoon of red chili flakes and extra minced garlic into the dough during the mixing stage. Once cooked, brush with melted butter infused with a hint of chili oil.
- Sweet Cinnamon-Sugar Flatbread: Believe it or not, flatbreads can also lean sweet! After cooking, brush the warm flatbread with melted butter and sprinkle generously with a mixture of cinnamon and sugar. Serve as a quick dessert or a unique breakfast treat.
Tools You’ll Need for Perfect Flatbreads
Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience. For this sourdough flatbread recipe, you won’t need anything overly specialized, but these items will certainly help you achieve perfect results:
- Dough Whisk or Mixing Spoon: Ideal for bringing the ingredients together quickly and efficiently. A dough whisk helps prevent overmixing and makes incorporating flour easier.
- Large Bowl: Essential for mixing all your ingredients and giving the dough ample space to rest and rise.
- Tea Towel or Plastic Wrap: Used to cover the bowl of dough during its brief resting period. This prevents the dough from drying out and helps maintain a warm, moist environment for the quick rise.
- Bench Scraper (optional) or Knife: Useful for cleanly dividing the dough into equal portions, ensuring uniformity in your flatbreads. A sharp knife works perfectly if you don’t have a bench scraper.
- Rolling Pin: Crucial for rolling out the individual dough pieces into thin, even circles or rectangles. Consistency in thickness ensures even cooking.
- Large Cast Iron Skillet or Heavy-Duty Griddle: The best choice for cooking flatbreads. Cast iron skillets retain heat exceptionally well and distribute it evenly, leading to beautifully browned and perfectly cooked flatbreads with a slight char. A heavy-duty griddle offers similar benefits.
- Basting Brush: Handy for brushing the skillet or griddle with oil before cooking each flatbread, and for adding a final brush of oil or melted butter to the finished breads to keep them soft and flavorful.
Step-by-Step Guide to Sourdough Flatbread
Unlike many traditional sourdough bread recipes that demand hours of bulk fermentation and proofing, this sourdough discard flatbread employs a quick fermentation rise, requiring only about an hour of resting time. This makes it incredibly accessible for weeknight meals or spontaneous baking.
🎯 Pro Tip:
If you’re using sourdough starter straight from the fridge, ensure your water is warm (between 95º and 105ºF) when mixing the dough. This helps awaken the starter and promotes a more effective short rise.
Mixing the Dough
- Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together the all-purpose flour (or whole wheat flour), sugar, baking powder, and salt. Make a well in the center and add your sourdough starter discard, Greek yogurt, ¼ cup of the olive oil, and the warm water.
- Form the Dough: Using a sturdy dough whisk or a strong mixing spoon, begin to incorporate the wet ingredients into the dry. Mix until a rough, shaggy dough starts to form. Continue mixing and gently kneading in the bowl until the dough comes together. It should feel cohesive, not overly sticky, nor too dry and crumbly. Adjust by adding tiny amounts of flour if too sticky, or a few drops of water if too dry.
- First Rise (Resting): Once the dough is formed, cover the bowl with a damp tea towel or plastic wrap. Allow the dough to rest at room temperature for approximately one hour. This brief resting period allows the flour to fully hydrate, the gluten to relax, and the leavening agents to begin their work, resulting in a more pliable and flavorful dough.
- Divide the Dough: Lightly flour your work surface. Turn the rested dough out onto the floured surface and gently work it into a flat, roughly rectangular shape. Using a bench scraper or a sharp knife, divide the dough into 8 equal pieces. Aim for consistency here to ensure your flatbreads cook evenly.
- Roll Out Flatbreads: Take one piece of dough, lightly flour it, and begin rolling it out with a rolling pin. Continue rolling evenly into a circle approximately 8 inches (20 cm) across. Aim for a consistent thickness throughout. As you work on each piece, keep the remaining dough balls covered with a damp tea towel to prevent them from drying out.
Cooking Flatbread in a Cast Iron Skillet
- Preheat and Oil Skillet: Place a large cast iron skillet or heavy-duty griddle over medium heat (or medium-high, depending on your stove’s power). Allow it to preheat thoroughly for several minutes until it’s hot but not smoking. Drizzle about a teaspoon of the remaining olive oil onto the hot surface before adding each flatbread.
- Cook the Flatbreads: Carefully place one rolled-out flatbread onto the preheated, oiled skillet. Cook for approximately 2 minutes per side. You’ll know it’s time to flip when bubbles begin to form on the surface of the bread, and the underside develops beautiful golden-brown spots and a slight char. Continue cooking on the second side until similarly browned and cooked through.
- Keep Warm and Serve: Once cooked, remove the hot flatbread from the skillet. For extra flavor and softness, immediately brush it with a little more olive oil or melted butter. Transfer the cooked flatbreads to a cutting board and cover them with a clean kitchen towel. This helps keep them warm and soft while you cook the remaining pieces. Serve warm for the best taste and texture.
For comprehensive guidelines on keeping your freshly baked goods at their prime, be sure to consult our how to store sourdough bread post or refer to the detailed notes within the recipe card below for storing and reheating your delicious sourdough discard naan flatbreads.
Serving Suggestions for Every Occasion
The beauty of these sourdough flatbreads lies in their incredible versatility. Their soft texture and subtle tangy flavor make them a perfect accompaniment or foundation for a multitude of dishes. Here are some of our favorite ways to enjoy them:
- Dipping Delights: These flatbreads are simply begging to be paired with your favorite dips. Imagine them alongside our creamy shawarma garlic sauce, the zesty kick of Louisiana hot crab dip, the smooth richness of Velveeta dip, or a hearty queso dip with chorizo. They also shine with classic hummus, baba ghanoush, or a simple olive oil and balsamic vinegar dip.
- Creative Wraps and Tacos: Use the sourdough discard naan as a superior tortilla for wraps and tacos. Fill them with your favorite grilled meats like chicken shawarma, steak fajitas, or seasoned ground beef. Pile on fresh vegetables, crisp lettuce, juicy tomatoes, and a dollop of yogurt sauce or salsa for a truly satisfying meal. They are also fantastic for breakfast burritos!
- Soups, Stews, and Chilies: These flatbreads are the perfect companions to any hearty bowl of chili, a comforting soup, or a robust bean recipe. Use them to sop up every last drop of flavorful broth, adding a wonderfully chewy element to your meal.
- Appetizer Base: Slice them into wedges and top with bruschetta, fresh mozzarella and cherry tomatoes, or smoked salmon and cream cheese for elegant appetizers.
- Breakfast Staple: Enjoy them simply brushed with butter and a sprinkle of cinnamon sugar, or use them as a base for a quick egg and cheese scramble.
Storing and Reheating Your Homemade Flatbreads
Making a batch of these sourdough flatbreads means you’ll have delicious, versatile bread ready whenever you need it. Proper storage ensures they stay fresh, and knowing how to reheat them perfectly will bring them back to life as if they were just made.
- Room Temperature Storage: For immediate enjoyment or short-term storage, any leftover flatbreads can be stored at room temperature in an airtight container or a resealable plastic bag. They will maintain their freshness and soft texture for 2-3 days. Make sure they are completely cool before storing to prevent condensation, which can lead to sogginess.
- Freezer Storage for Longer Shelf Life: These flatbreads freeze beautifully, making them an excellent choice for meal prep. To store them for longer periods, allow the cooked flatbreads to cool completely. Stack them with wax paper or parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag or airtight container. They can be kept in the freezer for up to 3 months. This method ensures you always have homemade flatbreads ready for quick meals or snacks.
- Thawing Instructions: When you’re ready to use frozen flatbreads, simply transfer them from the freezer to the refrigerator and let them thaw overnight. For quicker thawing, you can also place them on the counter at room temperature for an hour or so.
- Reheating for Optimal Freshness:
- Toaster: For a quick reheat, especially for individual pieces, a toaster or toaster oven works wonderfully. It restores a slight crispness to the exterior while keeping the inside soft.
- Oven or Air Fryer: Preheat your oven or air fryer to 350ºF (175ºC). Place the thawed flatbreads (or even frozen, adding a few extra minutes to cooking time) directly on the rack or in the air fryer basket. Reheat for approximately 5 minutes, or until warmed through and slightly crisp at the edges. Wrapping them loosely in foil can help keep them softer if preferred.
- Skillet: Reheat in a dry (or lightly oiled) cast iron skillet over medium heat for 1-2 minutes per side, just until warmed and slightly browned. This method is great for achieving a fresh-from-the-pan taste.
Frequently Asked Questions About Sourdough Flatbread
Store any leftover flatbread at room temperature in an airtight container or a resealable plastic bag for 2-3 days. Ensure they are completely cool before storing to prevent moisture build-up. For extended storage, place them in a freezer bag in the freezer for up to 3 months. For best results when freezing, layer wax paper or foil between each flatbread to prevent them from sticking together. Always thaw frozen bread in the refrigerator before reheating.
Absolutely! These sourdough flatbreads are very freezer-friendly. Once fully cooled, stack them with a piece of wax paper or foil between each bread, then place them in a heavy-duty freezer bag or airtight container. They will keep well in the freezer for up to 3 months. When ready to use, thaw in the refrigerator and then reheat as desired.
Yes, you certainly can! Whole wheat flour can be substituted for all-purpose flour in equal quantities. Using hard white wheat flour is particularly recommended for its milder flavor and excellent texture. Keep in mind that whole wheat flour tends to absorb more liquid, so you might need to add a tiny bit more water to achieve the desired dough consistency, which should be soft and pliable but not overly sticky or shaggy.
This recipe is designed for a “discard” or unfed sourdough starter. This means a starter that was last fed 12-24 hours prior and has since been refrigerated, or one that has been sitting unfed at room temperature for a similar period and has fallen from its peak. It should not be a freshly fed, active, bubbly starter. A 100% hydration sourdough starter (equal parts flour and water by weight) typically works best for achieving the right dough consistency.
Several factors can affect bubbling. Ensure your skillet is properly preheated to medium to medium-high heat. If it’s not hot enough, the bread won’t get that quick burst of steam to create bubbles. Also, make sure your dough isn’t rolled too thick, as thinner dough tends to bubble more readily. Finally, ensure your baking powder is fresh and active, as it’s the primary leavening agent for the quick rise in this recipe.
Explore More Sourdough Discard Recipes You’ll Love…
- Easy Sourdough Discard Pizza Crust
- Fluffy Sourdough Starter Pancakes
- Moist Banana Bread with Sourdough Starter
- Delicious Sourdough Discard Blueberry Scones
If you tried this wonderful sourdough flatbread recipe or any other recipe on my website, please take a moment to leave a 🌟 star rating and share your experience in the 📝 comments section below. Your feedback is greatly appreciated! Thanks for visiting!
Sourdough Flatbread
A simple, soft, and versatile sourdough flatbread made with discard, perfect for wraps, dippers, or quick pizzas.
By: Renae Gerhardstein
Make delicious sourdough flatbread with just a few basic ingredients and your leftover starter. Cooked in a skillet, it’s perfect for meals and snacks!
Pin Recipe
Course: Side Dish, Snack, Bread
Cuisine: Mediterranean, American, Middle Eastern
Servings: 8 servings
Prep Time: 20 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Calories: 253 kcal
Equipment
- 1 dough whisk or mixing spoon
- 1 large bowl
- 1 tea towel or plastic wrap
- 1 bench scraper (optional) or knife
- 1 rolling pin
- 1 large cast iron skillet or heavy duty griddle
- 1 basting brush
Ingredients
- 2 ½ cups all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup sourdough starter discard (unfed 12-24 hours prior)
- ¾ cup Greek yogurt (or sour cream, or plant-based Greek-style yogurt)
- ⅓ cup olive oil, divided
- 1 tablespoon warm water (about 95ºF – 105ºF)
Instructions
- Mix Ingredients: In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the sourdough discard, Greek yogurt, ¼ cup of the olive oil, and 1 tablespoon of warm water to the bowl. Use a dough whisk or spoon to mix everything until a rough dough forms. The dough should be soft but not overly sticky or shaggy. Add small amounts of flour or water if needed to adjust consistency.
- Rest the Dough: Cover the bowl with a damp tea towel or plastic wrap and let the dough rest at room temperature for one hour. This allows the flour to hydrate and the dough to develop flavor and a slight rise.
- Divide and Roll: Lightly flour your work surface. Turn the rested dough out and gently form it into a flat rectangle. Divide the dough into 8 equal pieces using a knife or bench scraper. Take one piece of dough, lightly flour it, and roll it out with a rolling pin into a circle about 8 inches across and of even thickness. Keep the remaining dough balls covered with a damp towel to prevent them from drying out while you work.
- Cook Flatbreads: Preheat a large cast iron skillet or heavy-duty griddle over medium to medium-high heat. Drizzle about 1 teaspoon of the remaining olive oil onto the skillet before cooking each flatbread. Place one rolled flatbread onto the hot skillet and cook for approximately 2 minutes per side, flipping when bubbles form on the surface and the underside is golden brown with char spots.
- Finish and Serve: Once cooked, remove the flatbread from the skillet and immediately brush with a little more olive oil or melted butter. Transfer to a cutting board and cover with a clean towel to keep warm while you cook the rest. Serve warm. Leftovers are easy to reheat in the oven (wrapped in foil) or air fryer at 350ºF (175ºC) for about 5 minutes.
Notes
- If using starter directly from the fridge, use warm water (95º to 105ºF) when mixing the dough to help it come to temperature.
Recipe Variations:
- Sourdough Flatbread Pizza: Shape dough into a rectangle, brush with quick marinara sauce, sprinkle with cheese, and add your favorite toppings. Bake or air fry at 400ºF (200ºC) for 5-7 minutes until bubbling.
- Herbed Flatbread: Drizzle cooked flatbreads with olive oil and sprinkle with dried or fresh herbs like garlic, rosemary, oregano, or thyme.
Storing Instructions:
- Store leftover flatbreads in an airtight container at room temperature for 2-3 days.
- For longer storage, freeze them in a freezer bag for up to 3 months, with wax paper between each bread to prevent sticking.
- Thaw frozen flatbreads in the refrigerator before reheating. Reheat in a toaster, oven, or air fryer at 350ºF (175ºC) for 5 minutes until warmed through.