This sourdough discard flatbread is soft, flexible and incredibly easy to make with just six simple ingredients. It uses a full cup (240g) of sourdough discard and doesn't require any yeast or yogurt.
Mix the dough in one bowl, let it rest for 30 minutes, then roll and cook each flatbread in a hot skillet. The result is a stack of warm, slightly chewy flatbreads that are perfect for wraps, dipping or turning into quick flatbread pizzas.
I've been making this recipe since I first published it in 2020, and it has become one of the most popular recipes on Raspberries & Kohlrabi. I love it because it's simple, versatile and uses a generous amount of discard in one batch.
Why You Will Love This Recipe
- Uses 1 cup of discard. One batch uses a full 240g of sourdough discard.
- No yeast required. Baking powder provides a little lift, so there's no need to wait for yeast fermentation.
- No yogurt. Milk and sourdough discard give the dough the moisture it needs without yogurt.
- Ready in about an hour. The dough only needs a 30-minute rest before cooking.
- Versatile. Use the flatbreads for wraps, pizzas, dipping, quesadillas or alongside your favorite meal.
- Freezer-friendly. Freeze the dough or cooked flatbreads for later.
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Can I Use Sourdough Discard Straight From the Refrigerator?
Yes. You can use sourdough discard straight from the refrigerator to make this flatbread. There's no need to feed it first or wait for it to become active.
If you happen to have active sourdough starter you'd like to use instead, that will work too.
If you're new to sourdough and aren't sure how the two differ, learn more about the difference between sourdough starter and sourdough discard.
Sourdough Flatbread Ingredients
Flour: Regular all-purpose flour works perfectly for this recipe. You could also substitute half of the flour with whole wheat flour.
Tip: The most accurate way to measure ingredient is by weight. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Baking Powder: Baking powder provides additional leavening and helps create the characteristic bubbles that form as the flatbread cooks.
Sourdough Discard: This recipe uses 1 cup (240g) of sourdough discard from a 100% hydration starter. You can use discard straight from the refrigerator-there's no need to feed it first.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you're ready to bake with it. Not sure what to make? Find a sourdough discard recipe based on how much you have.
Milk: Milk adds moisture and flavor to the dough. For a dairy-free version, substitute your favorite unsweetened non-dairy milk or use water.
Olive Oil: A small amount of olive oil helps keep the flatbreads soft and pliable.
Substitutions and Variations
Plain sourdough flatbread is great on its own but feel free to add additional herbs and spices for even more flavor.
- Garlic Herb Add finely chopped garlic cloves to the olive oil that you brush on before placing the flatbread in the pan, then sprinkle with your favorite fresh herbs when you remove them.
- Roasted Garlic: add 2 chopped roasted garlic cloves when you mix the flatbread dough.
- Garlic Sesame: Sauté 2 chopped garlic cloves and 2 tablespoons of sesame seeds in the olive oil before mixing the dough.
- Onion Herb: Add ¼ cup finely minced onion to the dough along with 1 tablespoon of fresh or 1 teaspoon of dried herbs.
- Cinnamon and Sugar: Spread cooked flatbread with butter and sprinkle with cinnamon and sugar.
- Dairy-Free: Substitute unsweetened non-dairy milk or water for the milk. If you use water, the dough may be slightly softer and the finished flatbread won't be quite as flavorful.
How To Make Sourdough Discard Flatbread
This sourdough flatbread is super simple to make just mix, roll, and throw it into a hot skillet.
Step 1: Whisk the dry ingredients. In a large bowl, whisk together the flour, kosher salt and baking powder. Add the sourdough discard, milk and olive oil.
Step 2: Mix the dough. Stir until the ingredients come together into a shaggy dough.
Step 3: Knead the dough. Turn the dough out onto a lightly floured surface and knead for a few minutes, until it is smooth and no longer sticky. If the dough is still sticky, add additional flour a little at a time as needed.
Rest the dough. Shape the dough into a ball, return it to the bowl and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the flatbreads easier to roll out.
Step 4: Divide the dough. Divide the dough into 6 equal pieces.
Tip: Don't skip the rest. Giving the dough 30 minutes to rest allows the gluten to relax, making the flatbreads much easier to roll out.
Step 5: Roll the flatbreads. On a lightly floured surface, use your hands or a rolling pin to roll each piece into a thin round about ¼-inch thick.
Step 6: Cook the flatbreads. Heat a cast-iron skillet over medium-high heat. Brush one side of a flatbread with olive oil and place it oil-side down in the hot skillet. Cook for about 90 seconds, or until the top begins to look dry and bubbly. Brush the top with olive oil.
Flip and cook the second side for about 1 minute. Transfer the cooked flatbread to a plate and cover with a clean kitchen towel.
Tip: If flour begins to build up in the skillet, carefully wipe it out with a damp paper towel before cooking the next flatbread.
Tip: Keep the skillet over medium-high heat. A properly heated skillet helps the flatbread cook quickly and develop those characteristic browned spots while staying soft and pliable.
Tip: Cooking for a crowd? Use a large electric griddle to cook several flatbreads at once.
Step 7: Repeat. Continue cooking the remaining flatbreads, keeping the finished flatbreads covered until ready to serve.
Tip: Keep the cooked flatbreads covered with a clean kitchen towel while you finish the batch. This traps a little steam and helps keep them soft and pliable.
How to Serve Sourdough Flatbread
Sourdough flatbread is incredibly versatile. Serve it warm with your favorite dip, use it as a wrap or turn it into a quick flatbread pizza.
- Serve it with a dip: Cut the flatbread into wedges and serve with hummus, pesto or olive oil mixed with fresh herbs and garlic.
- Make a flatbread pizza: Add your favorite sauce, cheese and toppings, then bake until the cheese is melted. Try my Shrimp Scampi Flatbread Pizza or Buffalo Chicken Flatbread for inspiration.
- Breakfast wraps: Fill with scrambled eggs, sautéed potatoes, cheese and your favorite breakfast meat.
- Flatbread wraps: Fill with salad, hummus, meat, cheese or pickled vegetables. Your Greek chicken kebobs would still make a nice contextual link here.
- Make a quesadilla: Add cheese and your favorite fillings to one half, fold and cook in a skillet until golden brown and the cheese has melted.
- Serve with soup: Use it for dipping into a bowl of soup. I'd keep one or two relevant soup links here rather than removing them altogether.
Make-Ahead, Storage, and Freezing Instructions
Room Temperature: Store cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 2 to 3 days.
Refrigerator: For longer storage, keep the flatbreads in an airtight container or zip-top bag in the refrigerator for up to 5 days. Reheat before serving to restore their soft, pliable texture.
To Freeze the Dough: After kneading the dough, divide it into 6 equal portions. Wrap each portion individually in plastic wrap, place them in a freezer-safe bag and freeze for up to 1 month.
When you're ready to make flatbread, remove the number of portions you need and allow them to thaw completely. Then roll and cook according to the recipe instructions.
To Freeze Cooked Flatbread: Allow the flatbreads to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat: Warm the flatbread in a skillet over medium heat for a minute or two on each side. You can also reheat it in a 350°F oven until warmed through or microwave it briefly.
Recipe FAQ
The amount of sourdough flavor will depend on the age of your discard. Older discard generally develops a stronger, tangier flavor than freshly fed starter or newer discard.
Yes. This sourdough flatbread doesn't require yogurt. Milk provides the additional liquid needed for the dough, but you can also use unsweetened non-dairy milk or water.
Sourdough flatbread can become tough if too much flour is added to the dough, the dough isn't allowed to rest or the flatbread is cooked for too long. The dough should be soft and slightly tacky after kneading. Let it rest for the full 30 minutes before rolling, then cook the flatbreads quickly in a hot skillet over medium-high heat.
📖 Recipe
Sourdough Discard Flatbread
Equipment
- mixing bowl
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Morton kosher salt (or 2 teaspoons Diamond Crystal kosher salt)
- 1 teaspoon baking powder
- 1 cup sourdough discard
- ½ cup milk
- 1 tablespoon olive oil plus extra for cooking
Instructions
- Whisk the dry ingredients. In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon Morton kosher salt and 1 teaspoon baking powder. Add the 1 cup sourdough discard, ½ cup milk, and 1 tablespoon olive oil . Stir until the ingredients come together into a shaggy dough.
- Knead the dough. Turn the dough out onto a lightly floured surface and knead for a few minutes, until it is smooth and no longer sticky. If the dough is still sticky, add additional flour a little at a time as needed.
- Rest the dough. Shape the dough into a ball, return it to the bowl and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the flatbreads easier to roll out.
- Divide the dough. Divide the dough into 6 equal pieces.
- Roll the flatbreads. On a lightly floured surface, use your hands or a rolling pin to roll each piece into a thin round about ¼-inch thick.
- Cook the first side. Heat a cast-iron skillet over medium-high heat. Brush one side of a flatbread with olive oil and place it oil-side down in the hot skillet. Cook for about 90 seconds, or until the top begins to look dry and bubbly. Brush the top with olive oil.
- Flip and finish cooking. Flip the flatbread and cook the second side for about 1 minute. Transfer it to a plate and cover with a clean kitchen towel to help keep it soft and pliable.
- Repeat. Continue cooking the remaining flatbreads, keeping the finished flatbreads covered until ready to serve.
Notes
- Measure the flour carefully. For the most accurate results, weigh your flour with a kitchen scale. If measuring by volume, use the spoon-and-level method rather than scooping directly from the flour container.
- If the dough is sticky after kneading, add additional flour a little at a time. Avoid adding too much flour, which can make the finished flatbread tough.
- Don't skip the 30-minute rest. Resting gives the gluten time to relax and makes the dough easier to roll.
- If flour begins to build up in the skillet, carefully wipe it out with a damp paper towel before cooking the next flatbread.
- Keep the skillet over medium-high heat so the flatbreads cook quickly and develop browned spots without drying out.
- Keep cooked flatbreads covered with a clean kitchen towel while you finish the batch.
- Cooking for a crowd? Use a large electric griddle to cook several flatbreads at once.
Anna says
Mine turned out thick , dense, and hard like stiff pancakes. Not what I was expecting. I wonder what I did wrong. Gonna try again. I added gound black pepper, ground Italian seasoning, and garlic powder. Flavor was good.
Erica Schramek says
That's odd. Did you weigh your ingredients or measure them by volume? I wonder if there was too much flour.
Wendy cooks says
I made these for the first time today. Was happy to find an easy recipe to use my excess sourdough starter up. I used high grade flour because that’s all I had and the result was great. They came out a bit thicker than expected but reduced in depth a bit upon cooling. Highly recommend this recipe - easy and flexible (can flavour anyway you wish)
Erica Schramek says
I am so glad you enjoyed them!
Joy says
I shorted the 30 min rest and they still came out beautifully! I use a gas stove and I had to turn down my burner considerably after the first two 😉
Erica Schramek says
I'm so glad you liked them. Were you using a cast iron pan? I find I need to turn the heat down a bit as well once it is heated through.
Robert says
These were awesome!! So easy. I was looking for a naan-ish style bread and they hit the mark.
Erica Schramek says
I am so glad you enjoyed them!
Kantra says
This is the second time making this. My ohana loves naan bread but I can’t stand all the “unnecessary ingredients” in breads. So I make all my breads and came upon your recipe. I added Italian seasoning, Himalayan sea salt, pepper, garlic powder to the flour before mixing wet ingredients. I have a to die for pizza recipe I make with this flatbread. Thanks so much for sharing. Mahalo🤙🏽
Erica Schramek says
I am so happy you and your family enjoyed the recipe.
Sarah says
This recipe was fantastic! I followed it exactly but seasoned the oiled up side while in pan with s&p and garlic powder. So delish! It was so much like naan, that I played around with the last 3 balls. And after I rolled it out, I added shredded cheese to one side, folded it over and rolled it out again and seasoned it like the others. Slam dunk! Thanks for the recipe!!!
Erica Schramek says
Those sound delicious. I am so glad you like them.
Sally Hepburn says
This was such a delicious and EASY recipe! Made them in an hour with homemade butter chicken!
Erica Schramek says
Yum butter chicken sounds delicious. I am so glad you enjoyed them.
Karen says
I made this today for a Blt sandwich/gyros. They love all my sourdough breads. Thanks I know it’s so good!
Easy too. The possibilities are endless. 🥰
Erica Schramek says
I am so glad you liked them!
Julie says
Delicious is all I can say! The recipe was great! Directions were spot on! Thanks for this awesome recipe!
Erica Schramek says
Yay! I am so glad you liked them.
Jackie Rust says
Thank you for this recipe. It's perfect. I can't have yeast and sometimes sourdough is too time consuming. I followed the recipe exactly. Next time I will make them a little thinner. Again thank you.
Erica says
I am so happy to hear you liked them!
RL says
These were great! I used thinned down greek yogurt instead of milk as I needed to use it up. These were easy to roll out and were flexible for veggie gyros. Very flavorful!
Erica says
I am so glad you liked them.