BeginnerSourdough Discard Recipes
Sourdough Discard Flatbread
Quick, versatile flatbreads cooked in a skillet. Use them for wraps, pizza, dipping, or alongside soups and stews.
Prep Time10 minutes + 30 min rest
Cook Time15 minutes
Total Time55 minutes
Yield6 flatbreads
Ingredients
Instructions
- 1
Combine the sourdough discard, flour, olive oil, salt, and garlic powder in a bowl. Mix until a soft dough forms.
- 2
Knead briefly, about 2 minutes, until smooth. Cover and let rest for 30 minutes.
- 3
Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a thin round, about 6-7 inches in diameter.
- 4
Heat a cast iron skillet over medium-high heat. No oil needed.
- 5
Cook each flatbread for 1-2 minutes per side until charred spots appear and the bread puffs up.
- 6
Brush with melted butter and sprinkle with fresh herbs if desired. Serve warm.
Baker's Tips
- •A hot, dry skillet is the key. You want it hot enough that the bread puffs and chars quickly.
- •These come together in minutes — perfect for a last-minute dinner side.
- •Top with garlic butter, za'atar and olive oil, or use as naan with curry.
- •Stack and wrap in a towel to keep them warm and pliable while cooking the rest.
