Sourdough Discard Flatbread
This easy sourdough discard flatbread uses 1 cup (240g) of discard and requires no yeast or yogurt. Made with six simple ingredients, the flatbreads cook quickly in a skillet and stay soft and pliable.
Servings: 6
Calories: 223kcal
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
Storage: Store cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 2 to 3 days or in the refrigerator for up to 5 days.
Freezing: Freeze cooked flatbreads in a freezer-safe bag or container for up to 3 months. You can also freeze individually wrapped portions of uncooked dough for up to 1 month.
Reheating: Reheat flatbread in a skillet over medium heat for a minute or two on each side, in a 350°F oven until warmed through or briefly in the microwave.
Tips
- 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.
Nutrition
Serving: 1 | Calories: 223kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 467mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 71mg | Iron: 2mg
