Published: · Modified: by Hannah Dela Cruz · This post may contain affiliate links
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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.
Jump to:
- Why I love this recipe
- Baking with sourdough discard
- What you need
- Step-by-step Instructions
- Baker's Tips
- Recipe FAQs
- You may also like
- Sourdough Discard Flatbread
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.
Why I love this recipe
I first published this recipe on Instagram and it quickly became my most-saved recipe in 2022.
- Uses baking powder instead of yeast means there is no rise time required!
- Mixed all by hand - no stand mixer needed.
- Uses lots of sourdough discard (½ cup or 113 grams).
- Soft and fluffy thanks to the addition of yogurt.
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
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!
Recipe FAQs
Can I use my sourdough discard straight from the refrigerator?
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.
I don’t have enough sourdough discard, can I still make this recipe?
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.
Why is my flatbread dense and hard?
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.
Will these flatbreads taste sour?
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.
What is the best way to heat up these flatbreads?
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!
What to eat with sourdough flatbreads
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.
You may also like
- Fluffy Homemade Sourdough Pita Bread Recipe
- Easy Sourdough Discard Pretzel Bites
- Sourdough Pigs in a Blanket
- Sourdough Sausage Rolls
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Sourdough Discard Flatbread
Hannah Dela Cruz
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.
4.82 from 16 votes
Print Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 8 flatbreads
Calories 152 kcal
Equipment
This section may contain affiliate links
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.
Nutrition
Calories: 152kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 525mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 0.04mg | Calcium: 90mg | Iron: 2mg
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Reader Interactions
Comments
CKelley
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.
I am confused about the steaming. HELP!
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Hannah Dela Cruz
Hi! All you need to do is wrap the flatbreads in a clean tea towel or you can put them in a bowl and cover the bowl with a plate. The steam coming from the hot, freshly cooked flatbreads will cause them to become softer so they will be light and fluffy!
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Miriam Glanz
Hi,
I would love to try this recipe however, what can I use instead of yogurt as I can't have dairy?
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Hannah Dela Cruz
Hi Miriam! You can try using 3 tbsp water and adding 1/4 tsp of apple cider to add the acidity that yogurt adds. You can add another tbsp of water if the dough seems dry! Good luck!
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Carly B
Delicious and so easy. Almost like pita bread. Served it with roasted kabocha squash, wild black rice, and beans. I barely measured, I used cashew coconut yogurt and I added a splash of half and half. I kneaded the dough on a floured surface instead of oiled, and let it rest for about 20 minutes. I used a super bubbly sourdough starter straight from the fridge without leaving it on the counter to get to room temp. I used cast iron pans in the oven when I baked it. All things considered, this bread turned out lovely! My family loved it. Can’t wait to make this again.Loading...
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Hannah Dela Cruz
I love how you were able to adapt the ingredients you already have to make the recipe worked! So happy you loved these flatbreads so much and you were able to share it with your family.
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Dana
I’m about to make these and was wondering if you’d ever frozen them, either before baking or after, and what the result was. Would love to have some in the freezer to pull out and bake/steam or just reheat at a moment’s notice.
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Hannah Dela Cruz
I think that would work great! I would wrap the flatbread in foil after they have cooled completely. Then store them in a ziplock or airtight container.
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Zoe
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 🙂Loading...
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Hannah Dela Cruz
Your additions sound incredible! Glad you loved your flatbreads!
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rishi issar
Tried this for the first time. I’m finding the oiling when kneading rather sticky and having to continually add more flour.
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Hannah Dela Cruz
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.
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