This sourdough discard flatbread is soft, flavorful, and incredibly easy to make. I love how it comes together with just a handful of ingredients and makes the perfect base for dips, wraps, or just enjoying warm from the pan. The sourdough discard gives it a slight tang that makes each bite more interesting than a standard flatbread.

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and a great way to use up sourdough discard without letting it go to waste. I enjoy how versatile these flatbreads are—I can serve them with dips, stuff them for wraps, or use them as a side with soups and stews. I also appreciate that I don’t need an oven, just a skillet on the stovetop, which makes this an easy go-to recipe for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups unbleached all-purpose flour (I sometimes swap in bread flour)

• 1 tsp salt

• 1 tsp baking powder

• 1 cup sourdough discard

• 1/2 cup milk

• 1 tbsp olive oil

Directions

1. Mix all ingredients together until a dough forms.

2. Knead the dough into a smooth ball.

3. Cover and let it rest for 30–45 minutes.

4. Transfer the dough to a floured surface.

5. Divide into 6 equal pieces.

6. Roll each piece flat.

7. Pan-sear in a lightly greased skillet for 1.5–2 minutes per side until golden brown and slightly puffed.

Servings and timing

This recipe makes about 6 flatbreads, perfect for 3–4 servings depending on how they’re used. The total time is around 1 hour, including a 30–45 minute rest and about 15 minutes of cooking.

Variations

I like experimenting with different flavors in these flatbreads. Sometimes I add minced garlic, dried herbs, or a sprinkle of za’atar to the dough. I’ve also swapped the milk with yogurt for a tangier version or brushed the cooked flatbreads with garlic butter for extra richness.

storage/reheating

I usually store leftover flatbreads in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I simply warm them in a dry skillet for 1–2 minutes per side, or wrap them in foil and heat them in the oven until soft and warm. They also freeze well—just separate them with parchment paper and store in a freezer bag.

FAQs

Can I make these flatbreads vegan?

Yes, I can replace the milk with a plant-based milk such as almond or oat, and they turn out just as good.

Do I need to use bread flour?

No, I often use all-purpose flour, and it works perfectly. Bread flour just gives a slightly chewier texture.

Can I cook these on an open flame like naan?

Yes, I sometimes cook them directly over a gas flame for a few seconds after pan-searing to get a charred effect.

How do I keep them soft after cooking?

I like to stack them and wrap them in a clean kitchen towel right after cooking. The steam keeps them soft and pliable.

What can I serve with sourdough flatbread?

I enjoy them with dips like hummus, tzatziki, or artichoke parmesan dip, but they’re also great as a wrap base or with soups and stews.

Conclusion

This sourdough discard flatbread is one of my favorite ways to put discard to good use. I love how quickly it comes together, how flexible the recipe is, and how perfectly it pairs with so many meals. Every time I make a batch, I wonder why I don’t do it more often.

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