Sourdough Discard Flatbread {No Yeast}

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Making homemade sourdough discard flatbread couldn’t be easier. All you need are six simple ingredients, one bowl, and one pan. It is one of my favorite ways to use sourdough discard.

Sourdough discard flatbread on dark surface

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If you are looking for more simple ways to use your sourdough discard, try these sourdough crackers, sourdough snickerdoodles, or this sourdough banana bread recipe.

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 Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make one of these sourdough discard recipes.

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 it into a hot skillet.

  1. Mix the ingredients: Whisk the flour, salt, and baking powder together. Add the sourdough discard, milk, and 1 tablespoon of olive oil 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.

What if you don’t have any sourdough starter?

The great news is you can still make these flatbreads! If you don’t have any sourdough discard you can make a poolish. A poolish is simply a one to one mixture of flour and water. For this recipe, I would combine 1/2 cup (120g) of flour with 1/2 cup (120g) of water plus a pinch of yeast (active or instant is fine). To replicate the sourdough flavor, allow the poolish to ripen at room temperature for at least 12 hours before continuing with the sourdough flatbread recipe.

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.
  • To make brushing the olive oil onto the flatbreads easier, I love these silicone pastry brushes. They are heat resistant and dishwasher safe. I like them over bristled brushes because I don’t have to worry about them leaving stray bristles behind.
  • 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.
  • I love using this Lodge cast iron skillet to cook flatbreads. The skillet heats up evenly and does a great job of maintaining its temperature so I can cook flatbread after flatbread without waiting for the skillet to reheat.
  • You could also bake the flatbreads on a pizza stone in the oven. Try this tip from Sean at Diversivore.com. Preheat your pizza stone in a 450 F oven. Place the flatbread on a silicone baking sheet or a piece of parchment paper. Move the flatbread to the oven and bake for 3-4 minutes. Remove the silicone baking sheet from the oven. Move the flatbread to a wire rack to cool and place the next flatbread on the silicone baking sheet. Continue the baking process until all of the dough has been baked.
Sliced shrimp scampi pizza on metal baking sheet
Shrimp Scampi Flatbread Pizza

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 or my recipes for Greek Flatbread Pizza or Crab Rangoon Flatbread Pizza. 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. Try filling it with these Greek chicken kebobs.
  • 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. Try pairing it with this creamy oven-roasted tomato soup.
  • Hummus: Cut the flatbread into wedges and use it to scoop up hummus or other dips.

Make Ahead Directions

To make this sourdough flatbread ahead of time follow the instructions through step three placing the dough in the refrigerator to rest until you are ready to cook the flatbread. It is important to make sure you are using double-acting baking powder.

There are two different types of baking powder single-acting and double-acting. It should say on the container which type you have. Both types are activated when they are mixed with a liquid. If you use single-acting baking powder it will use up all of its rising power overnight in the fridge. But double-acting baking powder will be activated a second time by the heat of the pan.

I have mixed my flatbread dough up to 24 hours in advance with no issues.

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 baking powder together. Add the sourdough discard, milk, and 1 tablespoon of olive oil 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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This Post Has 32 Comments

  1. Susan Grant

    Great recipe! I used 25% multigrain flour and it was perfect. Next time I’ll go 50%.

    1. That is really great to hear! It is a really forgiving recipe. Great Tip! I hope to start experimenting with a variety of flours as I continue to make these.

  2. Rachid

    Thank you Erica,
    Made this tonight and it turned really well. I wonder if I can prepare the same and leave over night Inside the fridge to proof and cook it in the morning. And if so, should I leave it out for a while after taking it out or can I cook it straight out of the fridge?
    I’m a newbie to baking so I’m trying to learn but by bit. Thank you

    1. Since sourdough discard is at the end of its rise cycle, most of the rise in this recipe comes from the baking powder. Proofing in the fridge probably won’t cause it to rise much more. There are two different types of baking powder single-acting and double-acting. It should say on the container which type you have. Both types are activated when they are mixed with a liquid. My worry is if you have single-acting baking powder it will use up all of its rising power overnight in the fridge. If you have double-acting baking powder it will be activated a second time by the heat of the pan and should work just fine.

  3. Mohamed

    Sorry it says 1 cup sourdough discard (240 grams)
    Is it one cup or 2 cups discard

    Thank you for a great recipe

  4. Diane

    The recipe calls for 2 cups flour or 240 grams? Thanks.

    1. You should use 2 cups of flour which is equal to 240 grams. I have included both volume and weight measurements to accommodate different ways of measuring ingredients.

  5. Paulette Holmes

    Nice easy recipie. First time trying this. I only have regular baking powder but worked great. Next time roll them I a bit thinner and will add some flavoring.
    Thank you for the recipie

  6. Dana Therrian

    I mixed starter with intent of making crackers but I’m wondering if it’d turn out if made it as naan? I mixed it after I fed starter with 1.5 cups flour, chives, basil, rosemary, salt, pepper, and olive oil… should I add milk and baking powder?

    1. It would depend upon the consistency of the dough. If it is already stiff similar to pie crust or sugar cookie dough it is very hard to add additional ingredients at this stage. If it is still pretty liquidy you could add some baking powder and milk but you will also need to add some additional flour to get it to a reliable consistency.

  7. Monika

    Can I use almond or oat milk instead?

  8. Nadya

    Hi Erica! Thank you for sharing this recipe!

    A few questions as im a newbie baker keen in exploring sourdough.

    1) Should the milk & discard be at room temperature or it’s fine if it’s straight out of the refrigerator?

    2) will the structure of the flatbread be affected if my discard is made from white flour & rye i.e. will i need to add more milk?

    Thank you in advanced! ☺️

    1. Hi Nadya, Thanks for stopping by. Straight out of the refrigerator should be just fine for both the milk and discard. I haven’t worked with rye flour before so I can’t say for sure. As the recipe is written the dough will be a bit wet in anticipation of the flour that it will absorb as you knead it. When kneaded the dough should come together in a nice smooth ball without being overly sticky and hard to handle. Let me know how the rye flour works out.

  9. Margie

    Nice easy recipie. First time trying this.

  10. Blanca

    This looks simple and delicious! Thank you for sharing!

  11. Jimmy

    I’ve made these twice now. The first time, I served them with hummus. The second time, I meal-prepped a bunch of mini pizzas. After waiting for the flatbreads to cool, I added toppings and froze them. They’re a cheaper alternative to buying frozen gluten-free and vegan pizzas.

  12. Jessica

    Can I use water in place of milk?

  13. Leanne

    Just made these tonight. Super easy and my kids loved them. Definitely going to make them again. Thank you!!!

  14. Beryl

    I made this tonight for a happy hour snack and everyone enjoyed it, including our 10 year old son. It was super easy to make and tasted delicious. I love knowing that I can enjoy it, being gluten intolerant.

  15. Chris

    Hi,

    Maybe I’m not reading it right but I’m looking at the recipe and it doesn’t say when to add the sourdough discard but I imagine that’s in the first step as it’s meant to be a dough by the second step?

    Sorry, I’m a novice at all this.

    1. This is truly an “it’s not you, it’s me” moment. The directions were confusing and I have clarified them. I hope your flatbread turned out well.

  16. Chris

    Wait, I see it’s probably added in the second half of step one? So how much is “just enough baking soda” to add at the beginning of it?

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