Sourdough Discard Flatbread

This sourdough discard flatbread recipe uses just 5 simple ingredients. They’re perfect when dipped in hummus or used as a bread alternative for breakfast wraps, pizza, and sandwiches!

What I love most about this sourdough discard flatbread is how versatile it is! Use the 5 basic ingredients for a quick and easy flatbread. To spice things up, add various herbs and seasonings that suit your preferences best. You can truly make it your own, and keep it as simple or complex as you’d like!

On Cooking with Sourdough

Active Sourdough Starter verses Sourdough Discard

You can use active sourdough starter for this recipe, which means the starter has been fed within the past 8-12 hours and is still bubbly (aka active). Doing so will result in much fluffier flatbreads.

Alternatively, I love using sourdough discard for this recipe since flatbreads are known to be, well – flat! Any time I can use my discard without messing up the finished product, I choose that route instead of throwing the discard away.

Fermenting times

If you’re new to cooking with sourdough, you may be wondering why the fermenting (or rest) times below are so varied. I recommend allowing the dough to rest for a minimum of 2 hours so that you can actually reap the benefits of cooking with sourdough. While other recipes may only require a 30-minute rest time, that isn’t long enough for the healthy yeasts in the sourdough starter to work their magic.

Some individuals prefer to let the dough rest for up to 24 hours, often referred to as long-fermentation. This process makes the sourdough flatbread healthier for the gut, easier to digest, and enhances the classic sourdough flavor.

You can make this recipe as simple or complex as you prefer! If you’re in a pinch and can tolerate short-fermented grains, then this recipe is for you. If you have a more sensitive gut that requires long-fermentation, then with enough preparation you can have some delicious sourdough discard flatbreads as well!

How to make Sourdough Discard Flatbread

Ingredients

• Flour- I used organic, unbleached, all-purpose flour.
• Sourdough Starter- You can use fresh and active starter, but sourdough discard straight from the fridge will work just as well.
• Milk- Whole milk is best since it’s full of healthy fats and will result in a smooth texture.
• Salt- Celtic sea salt will do the trick.
• Extra Virgin Olive Oil for cooking.

Instructions

Whisk the flour and salt together in a large bowl.

Stir in the milk and then the sourdough starter.

Knead the dough for a few minutes until all ingredients are incorporated. The dough should easily shape into a ball without sticking to your hands. If your sourdough starter tends to run more wet (everyone’s is different), then you may need to add in a little more flour, 1/8 cup at a time.

Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rest for 2 hours (or up to 24 hours if you have the time).

After fermenting, turn the dough onto a lightly floured surface.

Pour some olive oil into a cast iron skillet, and preheat it over medium heat.

Cut the dough into 10 equal parts and shape them into individual balls.

Roll each ball into an oval or circle, about 1/4 inch thick.

Brush the top of each flatbread with a little bit of olive oil.

Once your cast iron skillet is preheated and covered in a thin layer of oil, cook each flatbread for about 2 minutes. Flip them over and cook for an additional 2 minutes.

The sourdough discard flatbreads will turn slightly golden with some browned spots, and that’s how you’ll know they’re done!

How to Use Sourdough Discard Flatbread

There are several ways you can use your sourdough discard flatbread! Here are a few of my favorites:

1. Breakfast wraps – Fill the flatbread with your favorite egg/veggie scramble and enjoy.
2. Sandwich wraps – Make tuna, egg, or chicken salad and serve on two flatbreads.
3. Hummus Snack – cut the wraps into triangles and dip in your favorite hummus blends.
4. Miniature Pizza – cover the flatbread in pizza sauce, add your favorite toppings, sprinkle on some cheese, and bake at 350 degrees Fahrenheit until the cheese is melted.
5. Soup – Dip the sourdough flatbread into your favorite soup for a wholesome winter meal.
6. Family-Sized Flatbread Meal – Instead of cutting the dough into 8 parts, cut the dough in half and make 2 large cast iron flatbreads topped with your favorite Mexican or Greek fillings!
7. Dessert – As the flatbread is cooking, sprinkle with a cinnamon and coconut sugar blend as a healthier way to satisfy that sweet tooth.

Flatbread Flavor Ideas

• Garlic & Herb – As the first side of the flatbread is cooking, sprinkle the uncooked side with minced garlic and your favorite herbs. My favorite herb to use is homegrown rosemary!
• Cilantro Lime – Mix 1 teaspoon of lime juice with a tablespoon of olive oil and a teaspoon of dried cilantro. As the first side of the flatbread is cooking, brush this mixture onto the uncooked side of the flatbread, then flip.
• Cinnamon Sugar – Mix 1 tablespoon coconut sugar with 2 teaspoons cinnamon and sift over the flatbread as they’re cooking.

How to Store Sourdough Discard Flatbread

Store the flatbread in a sealed plastic bag or air tight glass container for 4-5 days at room temperature. They’ll last in the refrigerator for about 2 weeks.

You can freeze the flatbreads in a freezer-safe Ziplock bag for up to a month. You may need to separate them with parchment so they don’t stick to each other. Remove the flatbread as needed, and either thaw at room temperature for about 2 hours, or reheat in a cast iron skillet on low heat.

Tips & Tricks

• If you’re fresh out of milk, water can be used in its place to make some dairy-free flatbreads.
• The shape of the flatbread doesn’t really matter, so if you roll them into squares, they’ll still taste just as good!
• ALWAYS preheat your cast iron skillet before adding the flatbread dough. You’ll be left with a huge mess if you put them on a cold skillet and allow them to heat up before the pan is ready.

Other recipes you might enjoy

Homemade Sourdough Starter – By Lisa from Farmhouse on Boone
Sourdough Pumpkin Muffins
Roasted Vegetables and Gnocchi

Yield: 10

Sourdough Discard Flatbread

Print

Prep Time 5 minutes

Additional Time 2 hours

Cook Time 4 minutes

Total Time 5 minutes

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/4 cup sourdough starter discard
• 3/4 cup milk
• 1 tsp salt
• Olive oil for cooking

Instructions

1. Whisk the flour and salt together in a large bowl. Stir in the milk and sourdough starter.
2. Knead the dough for a few minutes until all ingredients are incorporated. The dough should easily shape into a ball without sticking to your hands.
3. Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rest for 2 hours (or up to 24 hours).
4. After fermenting, turn the dough onto a lightly floured surface.
5. Pour some olive oil into a cast iron skillet, and preheat it over medium heat.
6. Cut the dough into 10 equal parts and shape them into individual balls.
7. Roll each ball into an oval or circle, about 1/4 inch thick.
8. Brush the top of each flatbread with a little bit of olive oil.
9. Once your cast iron skillet is hot and covered in a thin layer of oil, cook each flatbread for about 2 minutes. Flip them over and cook for an additional 2 minutes.
   
   The flatbreads will turn slightly golden with some browned spots, and that's how you'll know they're done!

Notes

If you're fresh out of milk, water can be used in its place to make some dairy-free flatbreads.

The shape of the flatbread doesn't really matter, so if you roll them into squares, they'll still taste just as good!

ALWAYS preheat your cast iron skillet before adding the flatbread dough. You'll be left with a huge mess if you put them on a cold skillet and allow them to heat up before the pan is ready.

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