Sourdough Discard Flatbread {No Yeast}

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Making homemade sourdough starter discard flatbread couldn’t be easier. All you need are six simple ingredients, one bowl, and one pan. This is a great way to use up excess sourdough discard and it adds tons of incredible flavor. This flatbread is soft and tender and very easy to make, requiring just a minute or two of kneading, and is super versatile too. Use it to make your own pizzas, wraps, quesadillas, and more! With so many ways to use this sourdough discard flatbread, you will want to mix up a fresh batch every week.

Sourdough discard flatbread on dark surface

TIP: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make a sourdough discard recipe.

What is flatbread?

Nearly every culture in the world has its version of flatbread: naan in India, pide in Turkey, dosa in Malaysia. Basic flatbread is made with flour, water, and salt, and then rolled into flattened discs. Because it isn’t expected to rise much flatbread is a great way to use up unfed sourdough discard.

How do you make sourdough starter discard flatbread?

This sourdough flatbread is super simple to make just mix, roll, and throw into a hot skillet.

  1. Mix the ingredients: Whisk the flour, salt, and just enough baking powder to give the flatbread its signature bubbles together. Add the remaining ingredients and stir with a wooden spoon until combined.
  2. Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
  3. Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
  4. Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.
  5. Cook the flatbread: Brush one side with olive oil and place olive oil side down in a hot cast-iron skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
  6. Repeat: Repeat the cooking process until all of your flatbreads have been cooked.
Pile of sourdough discard flatbread on a white plate

Tips

  • 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 in the pan, then sprinkle with your favorite fresh herbs when you remove them.
    • Roasted Garlic Naan: add 2 chopped roasted garlic to when you mix the flatbread dough.
    • Garlic Seasame: Saute 2 chopped garlic cloves and 2 tablespoons of sesame seeds in the olive oil before mixing the dough.
    • Onion Herb: Add 1/4 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.
  • Don’t worry if your discs aren’t perfectly round. The irregular shape adds to the flatbread’s rustic charm.
  • Cook sourdough flatbread on high heat! Make sure your pan is plenty hot and wait a minute or two in between flatbreads for the pan to reheat. The hot pan will create a crisp crust and once the dough’s structure is set helps to prevent the flatbread from sticking.
Shrimp Scampi Pizza on Sourdough discard flatbread
Shrimp Scampi PizzaThe Blond Cook

How to use sourdough discard flatbread

One of my all-time favorite things to do with flatbread is to turn it into pizza. Check out these amazing flatbread pizza recipes. But there are so many other ways to serve flatbread.

  • Breakfast Wraps: Fill your wrap with scrambled eggs, sauteed potatoes, cheese, and your favorite breakfast meat.
  • Flatbread Wrap: Fill flatbread with your favorite wrap fillings; salad, cheese, hummus, meat, pickled vegetables, etc. 
  • Flatbread Quesadilla: On one side of the flatbread layer cheese and your favorite Mexican fillings. Fold the flatbread in half and heat in a nonstick skillet until it is golden brown and the cheese has melted. Flip the quesadilla and cook for an additional minute. 
  • Soup: Serve flatbread alongside a steaming bowl of homemade soup and use it to soak up the delicious broth.
  • Hummus: Cut the flatbread into wedges and use it to scoop up hummus or other dips.

How to Store

Flatbread can be stored in a sealed bag or container at room temperature for up to five days. It can also be stored in the refrigerator for up to two weeks.

Can you freeze sourdough flatbread?

There are two ways to freeze flatbread:

  • To freeze flatbread dough:
    1. After kneading the dough, divide it into six even portions, wrap each portion in plastic wrap, place each plastic-wrapped portion in a zip-top freezer bag, and labeled it with the contents and date. Flatbread dough can be frozen for up to one month.
    2. The next time you want flatbread, remove however many portions you need from the freezer. Allow the dough to thaw on the counter (for 1-2 hours) and then follow the cooking instructions in the recipe card below.
  • To freeze cooked flatbread:
    1. After cooking the flatbread, place it in a zip-top freezer bag, and labeled it with the contents and date. Flatbread can be frozen for up to three months.

How do you reheat sourdough flatbread?

Re-heat flatbread in either a 350-degree Fahrenheit oven, in a skillet, directly on a gas stovetop, or in the microwave. 

Sourdough Discard Flatbread on white plate with dark background

Sourdough Discard Flatbread

Yield: 6
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Sourdough discard flatbread couldn't be easier to make. All you need are six simple ingredients, one bowl, and one pan to make this versatile flatbread.

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup (240g) sourdough discard
  • 1/2 cup (112g) milk
  • 1 tablespoon olive oil plus extra for cooking

Instructions

  1. Mix the ingredients: Whisk the flour, salt, and just enough baking powder to give the flatbread its signature bubbles together. Add the remaining ingredients and stir with a wooden spoon until combined.
  2. Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
  3. Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
  4. Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.
  5. Cook the flatbread: Brush one side with olive oil and place olive oil side down in a hot cast-iron skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
  6. Repeat: Repeat the cooking process until all of your flatbreads have been cooked.

Notes

  • Plain flatbread is great on its own but feel free to add additional herbs and spices for even more flavor.
  • Don't worry if your discs aren't perfectly round. The irregular shape adds to the flatbread's rustic charm.
  • Cook flatbread on high heat! Make sure your pan is plenty hot and wait a minute or two between flatbreads for the pan to reheat. The hot pan will create a crisp crust and once the dough's structure is set will prevent the flatbread from sticking.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 172Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 435mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 4g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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sourdough discard flatbread on dark surface

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