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.
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.
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
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
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.
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.