Sourdough Discard Flatbread {No Yeast}

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: 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: Sourdough discard is not always strong enough to leaven baked goods on its own, so sourdough discard recipes usually need additional leavening in the form of baking soda, baking powder, or yeast.

The baking powder in this recipe helps to give the flatbread it's signature bubbles.

Sourdough Discard: Most sourdough starters are kept at 100% hydration meaning they are fed with equal amounts of water and flour. If you keep your starter at a different hydration level, you might need to adjust the flour or liquid amounts accordingly.

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 ½ cup (120g) of flour with ½ 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.

Milk: For a dairy-free version substitute dairy-free milk or just plain water.

Olive Oil: Just a little bit of fat helps keep these sourdough discard flatbreads moist and pliable.

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

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 Naan: 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.

Make this flatbread dairy-free by substituting water for milk. Without the additional protein from the milk, the dough will be a bit softer and the flatbread won't have as much flavor.

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

Step 2: Stir until combined.

Step 3: 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.

Place the dough back in the bowl and cover with plastic wrap. Allow the flatbread dough to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.

Step 4: Divide the dough into 6 pieces.

Tip: Allowing the dough to relax gives the gluten strands time to relax making shaping easier.

Step 5: Using your hands or a rolling pin roll it out into discs that are about ¼ inch thick.

Step 6: Brush one side with olive oil and place the olive oil side down in a hot skillet.

I prefer to use a cast iron skillet because it heats so evenly.

Cook for 90 seconds until the top begins to look dry and bubbly.

Brush the top of the flatbread with olive oil.

Tip: If you notice a build-up of cooked flour in the skillet quickly clean the pan with a damp paper towel.

Step 7: Flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.

Repeat the cooking process until all of your flatbreads have been cooked.

Tip: 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 more bubbles.

Tip: Covering the flatbreads with a tea towel after they are cooked will keep them soft and pliable and prevent them from drying out. 

How to Serve Sourdough Flatbread

I love serving flatbread alongside a variety of dips like this Spinach Pesto, this Maple Bacon Onion Jam, some hummus, or olive oil mixed with fresh herbs and garlic.

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, Shrimp Scampi Pizza, Buffalo Chicken Flatbread, Chicken Spinach Artichoke Pizza, Shrimp Pesto Flatbread, 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 or this Roasted Cauliflower Soup.
• Hummus: Cut the flatbread into wedges and use it to scoop up hummus or other dips.

Make-Ahead, Storage, and Freezing Instructions

Room Temperature: Flatbread can be stored in a sealed bag or container at room temperature for up to five days.

Refrigerator: It can also be stored in the refrigerator for up to two weeks.

To freeze uncooked flatbread dough: 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 label it with the contents and date. Flatbread dough can be frozen for up to one month.

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 sourdough flatbread: After cooking the flatbread, allow it to cool, place it in a zip-top freezer bag, and label it with the contents and date. Flatbread can be frozen for up to three months.

To reheat: Flatbread can be re-heated in a few different ways. You can bake it in a 350-degree Fahrenheit oven, heat it in a skillet over medium-high heat or directly on top of a gas stovetop, or in the microwave.