Sourdough Discard Flatbread

December 29, 2024

35 minutes

easy

4 large breads

Flatbreads are easy to make and what is the best you can use them to make a variety of dishes, whether you want to enjoy breads with dips as an appetizer or create chicken or vegetable wraps for a light lunch. This recipe also uses sourdough discard, so you can create delicious homemade flatbreads from leftover sourdough without having to throw it away.

Homemade flatbread is always fresh, preservative-free and gives you the opportunity to experiment with different flavors. This recipe will guide you step by step to make these soft homemade breads with their signature golden brown spots. Let’s get started!

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Ingredients:

Adjust Servings

	1 cup sourdough discard (unfed, straight from the fridge is fine)
	1 cup all-purpose flour (or whole wheat flour for extra flavor)
	1/4 cup water
	2 tbsp olive oil (plus more for cooking)
	1/2 tsp baking powder
	1/2 tsp salt
	erbs (like rosemary, thyme, or parsley), garlic powder, or sesame seeds

Directions

1.

Step 1

Combine sourdough discard, flour, baking powder, salt, water, olive oil and herbs, garlic powder or sesame seeds in a bowl. Mix until dough is soft but still slightly sticky. You can adjust the amount of water and flour slightly if needed.

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2.

Step 2

Cover the dough with a cloth or plastic wrap and let it rest for 15 minutes.

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3.

Step 3

Then divide the dough into four equal parts. This recipe will make four large flatbreads. Roll each ball of dough into a thin round or oval shape. They should be about 1/8 inch thick.

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4.

Step 4

Cook the flatbreads in a skillet or cast iron pan over medium heat. Add a drizzle of olive oil to the pan and wait for the pan to heat. Place one bread on the hot pan. Fry for 1-2 minutes on each side, until the bread has nice golden brown spots. Cook the remaining breads.

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5.