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Sourdough Discard Flatbread

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Sourdough Discard Flatbread is a soft, quick, and versatile bread made on the stovetop. Slightly tangy from sourdough discard, it’s perfect for wraps, dips, or as a side with soups and stews.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 6 flatbreads (3–4 servings)
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups unbleached all-purpose flour (or bread flour)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup sourdough discard
  • 1/2 cup milk (or yogurt for tangier flavor)
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, mix together flour, salt, baking powder, sourdough discard, milk, and olive oil until a dough forms.
  2. Knead dough into a smooth ball.
  3. Cover and rest 30–45 minutes.
  4. Divide dough into 6 equal pieces on a floured surface.
  5. Roll each piece flat into circles or ovals.
  6. Heat a lightly greased skillet over medium heat. Cook flatbreads 1.5–2 minutes per side until golden and slightly puffed.
  7. Stack and wrap in a clean towel to keep warm and soft until serving.

Notes

  • Add garlic, dried herbs, or za’atar to the dough for extra flavor.
  • Brush cooked flatbreads with garlic butter for richness.
  • For vegan, replace milk with plant-based milk.
  • For a charred effect, briefly cook over an open gas flame after pan-searing.
  • Keep soft by stacking and wrapping in a towel after cooking.

Nutrition

Find it online: https://savorymomskitchen.com/sourdough-discard-flatbread/