• Skip to main content
  • Skip to primary sidebar
Raspberries and Kohlrabi logo
menu icon
go to homepage
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
×
Home » Recipes » Sourdough Recipes and Tips

Sourdough Discard Flatbread {No Yeast}

Modified: Aug 7, 2023 · Published: Apr 30, 2020 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Making homemade sourdough flatbread is so quick and easy. It is the perfect way to use up one whole cup of sourdough discard!

All you need are six simple ingredients, one bowl, and one pan.

Sourdough discard flatbread on a metal baking sheet.

This sourdough flatbread is one of my favorite ways to use sourdough discard. I have made countless batches since publishing the recipe over four years ago.

It is so easy to toss all of the ingredients into one bowl, let the dough rest, and then shape and cook the flatbreads. You will have freshly baked bread in less than one hour.

If you are looking for more simple ways to use your sourdough discard, try these Sourdough Cheese Crackers, these Sourdough Snickerdoodles, or this Sourdough Banana Bread.

Want to reduce your sourdough discard? I recommend trying this No Waste Sourdough Starter Method.

Jump to:
  • What is Flatbread?
  • What is sourdough discard?
  • Sourdough Flatbread Ingredients
  • Substitutions and Variations
  • How To Make Sourdough Discard Flatbread
  • How to Serve Sourdough Flatbread
  • Make-Ahead, Storage, and Freezing Instructions
  • Recipe FAQ
  • Expert Tips
  • More Sourdough Discard Recipes
  • 📖 Recipe
  • Save This Recipe to Your Email
  • 💬 Comments

What is Flatbread?

Nearly every culture in the world has its own version of flatbread: naan in India, pide in Turkey, dosa in Malaysia and so many more.

Basic flatbread is made with flour, water, and a little salt for flavor. It is then rolled out into flattened discs.

Because it isn't expected to rise, you don't need any yeast which makes flatbread a great way to use up unfed sourdough discard.

What is sourdough discard?

Sourdough discard is the part of your sourdough starter that you usually throw away when you feed it. I feel guilty about throwing away food so I am always looking for delicious ways to use my sourdough discard.

Sourdough discard adds tons of incredible flavor to baked goods. The lactic acid bacteria found in sourdough discard adds a slightly sour flavor and tenderizes the wheat proteins.

A fluffy loaf of sourdough bread needs a well-fed, active starter that will impart flavor, fermentation, and leavening. But there are other recipes, that do well with unfed discarded starter. Crispy Sourdough Waffles, Sourdough Oatmeal Cookies, Sourdough Scones, and this Sourdough Dutch Baby are just a few examples.

Are you new to sourdough? I have plenty of information to help you on your sourdough journey.

  • How to Create Your Own Micro Sourdough Starter
  • Scrapings Method for Sourdough Starter
  • How to Dehydrate Sourdough Starter
  • Storing Sourdough Starter in the Refrigerator
  • Storing Sourdough Starter on the Counter
  • Best Containers for Storing Sourdough Starter and Discard
  • How Long Does Sourdough Discard Last?
  • What is the Difference Between Sourdough Starter and Sourdough Discard?
  • Best Gifts for Sourdough Bakers

Sourdough Flatbread Ingredients

Sourdough flatbread ingredients on a dark wood surface.

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.

Sourdough flatbread batter in a glass bowl.

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

Sourdough flatbread dough in a glass bowl.

Step 2: Stir until combined.

Sourdough flatbread dough on a floured counter.

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.

Six pieces of dough on a floured counter.

Step 4: Divide the dough into 6 pieces.

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

Sourdough flatbread dough rolled out on a floured counter top.

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

Oiled sourdough flatbread cooking in a cast iron skillet.

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.

Sourdough flatbread cooking in a cast iron skillet.

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. 

Slices of crab rangoon pizza on a dark surface.

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.

Six pieces of sourdough flatbread stacked on a white plate.

Recipe FAQ

Can I use sourdough discard straight from the refrigerator?

Yes! There is no need to warm up or feed your sourdough discard.

Will the flatbread taste sour?

The answer depends on the age of your sourdough discard. The older the sourdough discard the more acidic and sour-tasting it will be. This sour flavor will be present in the flatbreads.

What is the best way to reheat sourdough flatbread?

Reheat flatbread in either a 350°F (180°C) oven, in a skillet, directly on a gas stovetop, or in the microwave. 

Expert Tips

  • For this recipe you can use an active sourdough starter or discard, either will work perfectly.
  • Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
  • 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 in between flatbreads for the pan to reheat. The hot pan will create a crisp crust and more bubbles.
  • If you notice a build-up of cooked flour in the skillet quickly clean the pan with a damp paper towel.
  • To cook multiple flatbreads at one time, use a large electric griddle.
  • Covering the flatbreads with a tea towel after they are cooked will keep them soft and pliable and prevent them from drying out. 

More Sourdough Discard Recipes

  • Stack of tortillas on a black plate.
    Sourdough Tortillas made with Sourdough Discard
  • Stack of oatmeal sourdough pancakes on a black plate topped with blueberries.
    Sourdough Oatmeal Pancakes with Sourdough Discard
  • Sourdough chicken strips on a white plate with fries and red dipping sauce.
    Baked Sourdough Discard Chicken Tenders
  • Stack of five pita bread on a white plate.
    Sourdough Discard Pita Bread

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

Subscribe to get more recipes and tips by email.

📖 Recipe

Stack of sourdough flatbread wrapped in a white towel.

Sourdough Flatbread

Author: Erica Schramek
Sourdough flatbread couldn't be easier to make. All you need are six simple ingredients, one bowl, and one pan to make this versatile flatbread.
4.73 from 212 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Sourdough Recipes and Tips
Cuisine American
Servings 6
Calories 223 kcal
Save Recipe

Save This Recipe to Your Email

Enter your information and I'll send this recipe to your inbox.
Plus you’ll get more great recipes and cooking tips every week!

Equipment

  • mixing bowl
  • Rolling Pin
  • cast-iron skillet
  • pastry brush

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup sourdough discard
  • ½ cup milk
  • 1 tablespoon olive oil plus extra for cooking

Instructions
 

  • Whisk the 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder together. Add the 1 cup sourdough discard, ½ cup milk, and 1 tablespoon olive oil and stir with a wooden spoon until combined.
  • 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.
  • Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about ¼ inch thick.
  • Brush one side with olive oil and place olive oil side down in a hot 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.
  • Repeat the cooking process until all of your flatbreads have been cooked.

Notes

Tips
  • For this recipe you can use an active sourdough starter or discard, either will work perfectly. 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.
  • To cook multiple flatbreads at one time, use a large electric griddle.
  • 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, it will prevent the flatbread from sticking.
Storage
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.

Nutrition

Serving: 1Calories: 223kcalCarbohydrates: 41gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 467mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 33IUCalcium: 71mgIron: 2mg
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

More Easy Sourdough Recipes and Tips for Beginners

  • Sourdough starter in a glass jar.
    How to Maintain a Room-Temperature Sourdough Starter
  • Fully risen sourdough starter in a glass jar.
    Refridgerating Your Sourdough Starter
  • Small amount of sourdough starter clinging to the sides of a glass jar.
    Scrapings Method for Sourdough Starter (No Waste Sourdough Starter)
  • Dried sourdough flakes in a glass jar.
    How to Dehydrate and Rehydrate Your Sourdough Starter

Reader Interactions

Comments

    4.73 from 212 votes (206 ratings without comment)

    Please be respectful. This space is for positivity, inspiration, constructive feedback, and thoughtful discussion. Comments that are inappropriate, offensive, off-topic, or spam will be removed. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Terms and Conditions and the Privacy Policy

  1. Robert says

    November 04, 2024 at 4:01 am

    5 stars
    These were awesome!! So easy. I was looking for a naan-ish style bread and they hit the mark.

    Reply
    • Erica Schramek says

      November 04, 2024 at 11:23 pm

      I am so glad you enjoyed them!

      Reply
  2. Kantra says

    June 16, 2024 at 10:26 pm

    5 stars
    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🤙🏽

    Reply
    • Erica Schramek says

      June 19, 2024 at 8:43 pm

      I am so happy you and your family enjoyed the recipe.

      Reply
  3. Sarah says

    January 26, 2024 at 2:42 pm

    5 stars
    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!!!

    Reply
    • Erica Schramek says

      January 27, 2024 at 1:45 pm

      Those sound delicious. I am so glad you like them.

      Reply
  4. Sally Hepburn says

    November 01, 2023 at 1:28 pm

    5 stars
    This was such a delicious and EASY recipe! Made them in an hour with homemade butter chicken!

    Reply
    • Erica Schramek says

      November 03, 2023 at 1:49 pm

      Yum butter chicken sounds delicious. I am so glad you enjoyed them.

      Reply
  5. Karen says

    October 25, 2023 at 7:21 pm

    5 stars
    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. 🥰

    Reply
    • Erica Schramek says

      October 27, 2023 at 6:38 pm

      I am so glad you liked them!

      Reply
  6. Julie says

    September 03, 2023 at 8:32 pm

    5 stars
    Delicious is all I can say! The recipe was great! Directions were spot on! Thanks for this awesome recipe!

    Reply
    • Erica Schramek says

      September 05, 2023 at 11:32 am

      Yay! I am so glad you liked them.

      Reply
  7. Jackie Rust says

    July 25, 2023 at 10:10 pm

    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.

    Reply
    • Erica says

      July 26, 2023 at 12:05 pm

      I am so happy to hear you liked them!

      Reply
  8. RL says

    July 02, 2023 at 9:52 pm

    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!

    Reply
    • Erica says

      July 03, 2023 at 11:52 pm

      I am so glad you liked them.

      Reply
« Older Comments

Primary Sidebar

Hi! I'm Erica

Close up of woman in white dress.

I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

more about me →

Subscribe to get more recipes and tips by email.

Spring Time Recipes

  • Ham and leek pot pie with a scoop missing.
    Easy Ham and Leek Pie with Puff Pastry

  • Three raspberry muffins on a white plate.
    Sourdough Raspberry Muffins

  • stack of two egg muffins on a white plate
    Egg Nests with Hash Browns

  • Close up of rhubarb creme brulee with a bite missing.
    Rhubarb Creme Brulee

Popular Recipes

  • A stack of three brownies on parchment paper.
    Sweetened Condensed Milk Brownies

  • Stack of sourdough flatbread wrapped in a white towel.
    Sourdough Discard Flatbread {No Yeast}

  • Close-up of a bowl of chili topped with sour cream, cheese, and oyster crackers.
    Help My Chili is Too Spicy (7 Ways to Cool Chili Down)

  • slice of lasagna on a white plate
    Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese

  • Close up of condensed milk bread pudding in a white baking dish.
    Bread Pudding with Condensed Milk

  • Range of ripe bananas.
    How Ripe Should Bananas Be For Banana Bread

Feature On

Tasting Table logo.
5280 logo.

Footer

↑ back to top

Legal

  • Privacy Policy
  • Terms & Conditions
  • Disclaimers & Disclosures
  • Accessibility Policy
  • Cookie Policy
  • Do Not Sell My Personal Data

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

Copyright © 2025 Raspberries and Kohlrabi

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.