This sourdough discard flatbread is soft, flexible and incredibly easy to make with just six simple ingredients. It uses a full cup (240g) of sourdough discard and doesn't require any yeast or yogurt.
Mix the dough in one bowl, let it rest for 30 minutes, then roll and cook each flatbread in a hot skillet. The result is a stack of warm, slightly chewy flatbreads that are perfect for wraps, dipping or turning into quick flatbread pizzas.
I've been making this recipe since I first published it in 2020, and it has become one of the most popular recipes on Raspberries & Kohlrabi. I love it because it's simple, versatile and uses a generous amount of discard in one batch.
Why You Will Love This Recipe
- Uses 1 cup of discard. One batch uses a full 240g of sourdough discard.
- No yeast required. Baking powder provides a little lift, so there's no need to wait for yeast fermentation.
- No yogurt. Milk and sourdough discard give the dough the moisture it needs without yogurt.
- Ready in about an hour. The dough only needs a 30-minute rest before cooking.
- Versatile. Use the flatbreads for wraps, pizzas, dipping, quesadillas or alongside your favorite meal.
- Freezer-friendly. Freeze the dough or cooked flatbreads for later.
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Can I Use Sourdough Discard Straight From the Refrigerator?
Yes. You can use sourdough discard straight from the refrigerator to make this flatbread. There's no need to feed it first or wait for it to become active.
If you happen to have active sourdough starter you'd like to use instead, that will work too.
If you're new to sourdough and aren't sure how the two differ, learn more about the difference between sourdough starter and sourdough discard.
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: The most accurate way to measure ingredient is by weight. 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: Baking powder provides additional leavening and helps create the characteristic bubbles that form as the flatbread cooks.
Sourdough Discard: This recipe uses 1 cup (240g) of sourdough discard from a 100% hydration starter. You can use discard straight from the refrigerator-there's no need to feed it first.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you're ready to bake with it. Not sure what to make? Find a sourdough discard recipe based on how much you have.
Milk: Milk adds moisture and flavor to the dough. For a dairy-free version, substitute your favorite unsweetened non-dairy milk or use water.
Olive Oil: A small amount of olive oil helps keep the flatbreads soft and pliable.
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: 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.
- Dairy-Free: Substitute unsweetened non-dairy milk or water for the milk. If you use water, the dough may be slightly softer and the finished flatbread won't be quite as flavorful.
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 dry ingredients. In a large bowl, whisk together the flour, kosher salt and baking powder. Add the sourdough discard, milk and olive oil.
Step 2: Mix the dough. Stir until the ingredients come together into a shaggy dough.
Step 3: Knead the dough. Turn the dough out onto a lightly floured surface and knead for a few minutes, until it is smooth and no longer sticky. If the dough is still sticky, add additional flour a little at a time as needed.
Rest the dough. Shape the dough into a ball, return it to the bowl and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the flatbreads easier to roll out.
Step 4: Divide the dough. Divide the dough into 6 equal pieces.
Tip: Don't skip the rest. Giving the dough 30 minutes to rest allows the gluten to relax, making the flatbreads much easier to roll out.
Step 5: Roll the flatbreads. On a lightly floured surface, use your hands or a rolling pin to roll each piece into a thin round about ¼-inch thick.
Step 6: Cook the flatbreads. Heat a cast-iron skillet over medium-high heat. Brush one side of a flatbread with olive oil and place it oil-side down in the hot skillet. Cook for about 90 seconds, or until the top begins to look dry and bubbly. Brush the top with olive oil.
Flip and cook the second side for about 1 minute. Transfer the cooked flatbread to a plate and cover with a clean kitchen towel.
Tip: If flour begins to build up in the skillet, carefully wipe it out with a damp paper towel before cooking the next flatbread.
Tip: Keep the skillet over medium-high heat. A properly heated skillet helps the flatbread cook quickly and develop those characteristic browned spots while staying soft and pliable.
Tip: Cooking for a crowd? Use a large electric griddle to cook several flatbreads at once.
Step 7: Repeat. Continue cooking the remaining flatbreads, keeping the finished flatbreads covered until ready to serve.
Tip: Keep the cooked flatbreads covered with a clean kitchen towel while you finish the batch. This traps a little steam and helps keep them soft and pliable.
How to Serve Sourdough Flatbread
Sourdough flatbread is incredibly versatile. Serve it warm with your favorite dip, use it as a wrap or turn it into a quick flatbread pizza.
- Serve it with a dip: Cut the flatbread into wedges and serve with hummus, pesto or olive oil mixed with fresh herbs and garlic.
- Make a flatbread pizza: Add your favorite sauce, cheese and toppings, then bake until the cheese is melted. Try my Shrimp Scampi Flatbread Pizza or Buffalo Chicken Flatbread for inspiration.
- Breakfast wraps: Fill with scrambled eggs, sautéed potatoes, cheese and your favorite breakfast meat.
- Flatbread wraps: Fill with salad, hummus, meat, cheese or pickled vegetables. Your Greek chicken kebobs would still make a nice contextual link here.
- Make a quesadilla: Add cheese and your favorite fillings to one half, fold and cook in a skillet until golden brown and the cheese has melted.
- Serve with soup: Use it for dipping into a bowl of soup. I'd keep one or two relevant soup links here rather than removing them altogether.
Make-Ahead, Storage, and Freezing Instructions
Room Temperature: Store cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 2 to 3 days.
Refrigerator: For longer storage, keep the flatbreads in an airtight container or zip-top bag in the refrigerator for up to 5 days. Reheat before serving to restore their soft, pliable texture.
To Freeze the Dough: After kneading the dough, divide it into 6 equal portions. Wrap each portion individually in plastic wrap, place them in a freezer-safe bag and freeze for up to 1 month.
When you're ready to make flatbread, remove the number of portions you need and allow them to thaw completely. Then roll and cook according to the recipe instructions.
To Freeze Cooked Flatbread: Allow the flatbreads to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat: Warm the flatbread in a skillet over medium heat for a minute or two on each side. You can also reheat it in a 350°F oven until warmed through or microwave it briefly.
Recipe FAQ
The amount of sourdough flavor will depend on the age of your discard. Older discard generally develops a stronger, tangier flavor than freshly fed starter or newer discard.
Yes. This sourdough flatbread doesn't require yogurt. Milk provides the additional liquid needed for the dough, but you can also use unsweetened non-dairy milk or water.
Sourdough flatbread can become tough if too much flour is added to the dough, the dough isn't allowed to rest or the flatbread is cooked for too long. The dough should be soft and slightly tacky after kneading. Let it rest for the full 30 minutes before rolling, then cook the flatbreads quickly in a hot skillet over medium-high heat.
📖 Recipe
Sourdough Discard Flatbread
Equipment
- mixing bowl
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Morton kosher salt (or 2 teaspoons Diamond Crystal kosher salt)
- 1 teaspoon baking powder
- 1 cup sourdough discard
- ½ cup milk
- 1 tablespoon olive oil plus extra for cooking
Instructions
- Whisk the dry ingredients. In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon Morton kosher salt and 1 teaspoon baking powder. Add the 1 cup sourdough discard, ½ cup milk, and 1 tablespoon olive oil . Stir until the ingredients come together into a shaggy dough.
- Knead the dough. Turn the dough out onto a lightly floured surface and knead for a few minutes, until it is smooth and no longer sticky. If the dough is still sticky, add additional flour a little at a time as needed.
- Rest the dough. Shape the dough into a ball, return it to the bowl and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the flatbreads easier to roll out.
- Divide the dough. Divide the dough into 6 equal pieces.
- Roll the flatbreads. On a lightly floured surface, use your hands or a rolling pin to roll each piece into a thin round about ¼-inch thick.
- Cook the first side. Heat a cast-iron skillet over medium-high heat. Brush one side of a flatbread with olive oil and place it oil-side down in the hot skillet. Cook for about 90 seconds, or until the top begins to look dry and bubbly. Brush the top with olive oil.
- Flip and finish cooking. Flip the flatbread and cook the second side for about 1 minute. Transfer it to a plate and cover with a clean kitchen towel to help keep it soft and pliable.
- Repeat. Continue cooking the remaining flatbreads, keeping the finished flatbreads covered until ready to serve.
Notes
- Measure the flour carefully. For the most accurate results, weigh your flour with a kitchen scale. If measuring by volume, use the spoon-and-level method rather than scooping directly from the flour container.
- If the dough is sticky after kneading, add additional flour a little at a time. Avoid adding too much flour, which can make the finished flatbread tough.
- Don't skip the 30-minute rest. Resting gives the gluten time to relax and makes the dough easier to roll.
- If flour begins to build up in the skillet, carefully wipe it out with a damp paper towel before cooking the next flatbread.
- Keep the skillet over medium-high heat so the flatbreads cook quickly and develop browned spots without drying out.
- Keep cooked flatbreads covered with a clean kitchen towel while you finish the batch.
- Cooking for a crowd? Use a large electric griddle to cook several flatbreads at once.
Cindy Starchuk says
I found 2 cups of flour was too much so reduced the flour to 1.5 cups and added 3 tablespoons of greek spice. These are a hit with family and friends! Thanks so much for sharing this recipe!
Heather says
Thank you for this recipe. I made it yesterday. I let the dough sit in the fridge overnight. The breads that were rolled to 1/4 inch came out thick like fluffy pancakes. They are not foldable. The last one I rolled thin like a flour tortilla. It was perfect for filling. They are all very tasty! Thank you.
Erica says
I am so happy you liked them!
Kathryn Clark says
This is the recipe that I always use to make Flatbreads with sourdough discard. I follow it exactly and measuring dry weight in grams, not cups. I also lightly sprinkle garlic powder on one side of the flatbread before cooking. I use this with baked feta cheese block with assorted olives and sun dried tomatoes.
Erica says
I am so happy you liked it!
Rita says
Enjoyed your recipe and it made up beautifully. Mine reminded me of a pancakey flavour and I'm wondering if that is the aim or perhaps it's my discard? I was aiming for more of a neutral taste....I like to spread peanut butter on the bread and roll up a carrot for a handy snack. It did have a lovely texture and rolled up perfectly so that was pleasing. Thank you again, Rita.
April says
Made these this morning. They were so delicious!!!
Thank you for the recipe. ❤️
Erica says
Yay! I am so happy you liked them.
Carrie says
These couldn't have been easier. Lessons learned, I need to make the rounds thinner to start. They also seemed under salted to me but I used Morton kosher which could have been why. We plan to make them again!
Erica says
I am happy you enjoyed them. I also use Morton Kosher salt. Salt preferences can be different from individual to individual. I also almost never eat the flatbread completely plain.
Darja says
Great recipe. My children love to eat it. Thank you!
Erica says
Yay! I am so happy you liked them.
Sharon says
Hi! Quick question, will they still taste sour with the baking powder? I make flatbreads but have never added baking powder. We love the sour taste. Thank you so much!
Erica says
The baking powder shouldn't affect the flavor at all. What will affect the flavor is the age of your sourdough discard. The older the discard the more sour it will be.
SolarP says
Wonderful recipe. Thank you. I used a whole grain spelt flour starter discard and white spelt flour for the recipe. I also spread my dough out flat on a baking sheet and baked it for 25 minutes at 375 degrees. It turned out fabulous. Thank you so much!
Erica says
Yay! I am so happy you liked them.
Disney says
These were very good but turned out fluffier than I expected - I rolled them out to 1/4” and they puffed up to about 3/4” in the cooking. Does that sound right?
Erica says
That sounds about right. With the bubbles, the thickness will vary. I think if they stayed thinner they would be more cracker-like.
Wendi says
Just made these beautiful morsels. They all turned out so good. Thank you so much for sharing this recipe. I look forward to making more flat bread soon (like tomorrow) Thanks again
Erica says
Thank you! I am so happy you liked them.
Pat says
Can this recipe be made into focacia?
Erica says
I wouldn't recommend it. Flatbread dough and focaccia dough are very different. I tried to find a sourdough discard focaccia recipe that I could recommend but didn't find any that I love. I will be adding sourdough discard focaccia to my list of recipes to develop in the future.
Denise says
A new favourite for discard! The first batch ended up overnight in the fridge (after mixing the dough we prepared a charcuterie….. and were too full to need the naan with our meal). Still turned out great, and perfect with za’tar and a fried egg for breakfast…..yum.
Tonight I made to go with a chicken chilli. So easy.
Erica says
Yay! I'm so happy you liked them.
Elaine W says
I like this recipe. It’s simple and relatively quick (compared to other sourdough goods); it’s a nice way to use discard so you don’t feel bad about all the nice starter you have to throw away during the week. I found that even with my stove top on medium heat, I was getting a little too much char at 90 seconds and that I could do the first cook on a minute before flipping. I assume that’s because of how thin I rolled them.
The sourdough flavor didn’t come through quite as strong as I expected it to. It occurred to me reading this again that maybe the discard should be really hungry before I used it. I didn’t, I used it just at the peak of its bubbliness because I had the extra fed on hand from what I was already making. I wanted to confirm that this should be discard that is ready to be fed, not just extra starter.
Also, I thought I had screwed up because the dough was a lot drier and denser than I was used to working with. I had a hard time getting the flour fully incorporated and had to use a little water on my hands to make it work. But when I went to roll it out and cook it, everything came out perfectly. I did only make a half batch and that was still way more than enough for the three of us. This is definitely going into my everyday recipe box!
Erica says
Elaine, I'm so happy you enjoyed the flatbread, and yes the hungrier your discard the stronger tang it will have. The recipe uses baking powder for the lift so the discard can be as old as you like. I typically maintain a very small starter (20G of starter fed with 20G of flour and 20G of water daily). Each day I am only discarding about 40G so it takes me a few days of saving my discard in the refrigerator to accumulate enough for this recipe.
I am surprised that your dough was dry. As written the recipe produces a slightly wet dough relying on the dough to pick up a bit of flour from the counter while you knead it until it becomes a smooth easy to work with dough. Are you using a scale to weigh your ingredients or are you using the volume measurements?
Pam says
I love that this recipe is so simple, fun, and foolproof. I rolled my flatbreads out too thick at first, but got the hang of it by the third one. The thick ones were still tasty! This recipe is a winner in my book.
Erica says
I am so happy the recipe worked out so well for you.