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.
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
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.
Recipe FAQ
Yes! There is no need to warm up or feed your sourdough discard.
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.
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
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📖 Recipe
Sourdough Flatbread
Equipment
- mixing bowl
- Rolling Pin
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
- 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.
Chris says
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.
Erica @ Raspberries and Kohlrabi says
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.
Beryl says
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.
Erica @ Raspberries and Kohlrabi says
I am happy to hear you enjoyed it! Thank you for stopping by.
Leanne says
Just made these tonight. Super easy and my kids loved them. Definitely going to make them again. Thank you!!!
Erica @ Raspberries and Kohlrabi says
Yay! I am so glad to hear you liked them. Thank you so much for stopping by.
Jessica says
Can I use water in place of milk?
Erica @ Raspberries and Kohlrabi says
Water will probably work. It might affect the browning and they may not be as tender.
Jimmy says
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.
Erica @ Raspberries and Kohlrabi says
I am so happy to hear you like them. Thank you so much for stopping by.
Blanca says
This looks simple and delicious! Thank you for sharing!
Erica @ Raspberries and Kohlrabi says
I'm glad you liked it. Thanks so much for stopping by.
Margie says
Nice easy recipie. First time trying this.
Erica @ Raspberries and Kohlrabi says
I'm so happy you like it. Thanks for stopping by.
Nadya says
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! ☺️
Erica @ Raspberries and Kohlrabi says
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.
Trish Allin says
Hi Nadya. This morning I made this recipe for the first time. My discard is half bread flour and half rye flour. The naans were good and I added chopped chives and garlic but I think I made them too thick. Otherwise, I believe that the rye/white flour worked OK. Did you make the recipe?
Monika says
Can I use almond or oat milk instead?
Erica @ Raspberries and Kohlrabi says
Yes, either milk should work just fine.
Milton says
FYI, being the rebel that I am, I used keffir instead of milk. This resulted in a tangy, more sour-doughy taste.
Erica says
That sounds yummy! I am glad it worked out.
Dana Therrian says
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?
Erica @ Raspberries and Kohlrabi says
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.
Paulette Holmes says
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
Erica @ Raspberries and Kohlrabi says
Thanks for stopping by!
Diane says
The recipe calls for 2 cups flour or 240 grams? Thanks.
Erica @ Raspberries and Kohlrabi says
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.
Mohamed says
Sorry it says 1 cup sourdough discard (240 grams)
Is it one cup or 2 cups discard
Thank you for a great recipe
Erica @ Raspberries and Kohlrabi says
You should use 1 cup of sourdough discard which is equal to 240 grams.
Michael says
Neither 1 cup or 2 cups of flour equals 240 grams. So I'm curious did you use cups (2, I assume) or grams? Just so I can more faithfully reproduce what you did.
Erica says
When baking I always prefer to use weight rather than volume measurements. They are more accurate. A "cup" of flour can have many different weights depending upon who is measuring it and the method they use to fill the cup. I know not everyone has a kitchen scale so I provide volume measurements for those who need them. When converting my weight measurements to volume measurements I rely upon this useful chart from King Arthur Baking. https://www.kingarthurbaking.com/learn/ingredient-weight-chart According to their chart one cup of flour weighs 120 grams.
Rachid says
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
Erica @ Raspberries and Kohlrabi says
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.
Susan Grant says
Great recipe! I used 25% multigrain flour and it was perfect. Next time I’ll go 50%.
Erica @ Raspberries and Kohlrabi says
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.