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.
Cathy says
We LOVE these! We add 1/3rd more to the recipe to get enough breads for 4 heart eaters. I make them on a flat cast iron griddle that spans 2 burners - perfect results - and the length allows me to add a new one after flipping the one already on. Efficient. Thanks!
Erica says
I am so happy you liked the recipe!
Tiffany says
Tried for the first time and this is a fabulous recipe for discard! Turned out perfect!
Erica @ Raspberries and Kohlrabi says
Yay! I am so happy you liked them.
Anyi says
Can I knead in a mixer instead of by hand? If so, for how long do you think?
Erica @ Raspberries and Kohlrabi says
You could use a mixer. You shouldn't need to mix it for very long. Maybe a minute or two. You will probably want to add a little flour. As written the dough is a little wet with the expectation that it will absorb a little flour as it is kneaded on a floured surface.
Beth says
I have made your recipe for flat bread many times. I use my stove top pancake griddle to cook them. Works great. My friend and I have also used this recipe to make baguettes and a loaf of bread. The baguette I cooked on my pizza stone without parchment. Worked great. I think my friend has also made a small batch of cinnamon rolls with your recipe. Very versatile. Having fun with sourdough. Thanks!
Erica @ Raspberries and Kohlrabi says
I am so happy to hear the recipe has worked out so well for you! Wow, apparently this flatbread is more versatile than I realized.
Jenn says
These look great. What if you don’t have a cast iron skillet? Will a normal frying pan work?
Erica @ Raspberries and Kohlrabi says
I have never tried it so I can't say for sure. I did a quick Google search and found a flatbread recipe from King Arthur Baking. They are a pretty reliable baking source and they recommend using a heavy-bottomed skillet. A hot skillet is important to prevent sticking so you might want to wait a bit longer in between each flatbread. Cast iron is really good at holding on to heat once it is heated, but a regular skillet will take longer to come back up to the correct temperature in between each flatbread. Next time I make flatbread I will try out a regular skillet and update the post accordingly.
Lori says
These are really easy and delicious. I've also made them with half whole wheat flour and they still turned out great.
I want to echo your note to ensure the pan is very hot! We tried to rush and cook the first one before the pan had completely heated up and it was flat and dense--having the pan nice and hot makes a huge difference!
Erica @ Raspberries and Kohlrabi says
I'm so happy you like them. My first flatbread is always the worst one. Kind of like pancakes.
Long says
This sounds awesome.Thank you so much for sharing this beautiful recipe.
Erica @ Raspberries and Kohlrabi says
This flatbread is awesome and so easy to make. If you do make it check out my recipe for Shrimp Scampi Flatbread Pizza. It is my absolute favorite!
Jason says
And love your blog so much. ^^
Jason says
This is absolutely perfect! I will never make it any other way. Thank you
Erica @ Raspberries and Kohlrabi says
I'm so happy you liked them. Thanks for stopping by.
Lupe says
thanks so much Erica!
Lupe says
I made the flat bread & it was a hit with my family. Can I cook it on a pizza stone in the oven instead of the cast iron skillet? Can you provide some instructions for baking on a pizza stone?
Erica @ Raspberries and Kohlrabi says
I have not made flatbread on a pizza stone because I don't own one. But another reader has. Here was his process: Preheat the pizza stone in a 450 F oven. Place one flatbread on a piece of parchment paper. Place the flatbread and parchment paper on the pizza stone and bake for 3-4 minutes. Remove the flatbread from the oven and cool on a wire rack. Repeat the baking process until all of the dough has been baked.
Kelly says
I am really into it. My family usually try it for breakfast. Thank you much for sharing!
Erica @ Raspberries and Kohlrabi says
Thanks for stopping by!
Chelsea says
Hi! This recipe was delicious but I had trouble with the bread sticking to my pizza stone? The stone was already hot when I poured the starter. Any tips? Thanks!
Erica @ Raspberries and Kohlrabi says
You mentioned pouring on the starter, once all of the ingredients have been mixed together they should be the consistency of a soft dough that you are able to roll out. Is that what you had?
Karen says
Made it today..it came out so so good.will make it again .Solved 'what to do with my sourdough discard' problem largely:)
Erica @ Raspberries and Kohlrabi says
I'm so happy you liked them!
Chris says
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?
Erica @ Raspberries and Kohlrabi says
I have clarified the instructions so that they make better sense.