Description
This Sourdough Discard Flatbread is soft, chewy, and incredibly easy to make using extra sourdough starter discard. Whether you need a quick flatbread for wraps, dipping, sandwiches, or serving alongside soups and curries, this versatile recipe comes together with simple ingredients and delivers amazing flavor.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 3/4 cup plain Greek yogurt
- 1 teaspoon salt
- 1 tablespoon olive oil
Optional for Serving
- Melted butter
- Fresh herbs
- Garlic butter
- Sea salt
Instructions
- In a large mixing bowl, combine the sourdough discard, yogurt, olive oil, and salt.
- Add the flour gradually and mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes until smooth.
- Divide the dough into 6 equal portions.
- Roll each portion into a thin circle about 6 to 8 inches wide.
- Heat a large skillet or cast-iron pan over medium-high heat.
- Place one flatbread into the hot skillet and cook for 1 to 2 minutes until bubbles begin to form.
- Flip and cook for another 1 to 2 minutes until golden brown spots appear.
- Repeat with the remaining dough portions.
- Brush with melted butter if desired and serve warm.
Notes
- For a no-yogurt version, replace the yogurt with 1/2 cup water or milk.
- For deeper sourdough flavor, refrigerate the dough overnight before rolling and cooking.
- Do not overwork the dough or add excessive flour, as this can make the flatbread tough.
- Flatbreads can be reheated in a skillet for a few seconds before serving.
- Great for wraps, sandwiches, dipping, mini pizzas, and side dishes.
Nutrition
- Serving Size: 6 flatbreads
- Calories: 190