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Sourdough Discard Flatbread Recipe

This sourdough discard flatbread recipe creates soft, flexible bread with a mild tangy flavor. The dough comes together quickly and cooks in minutes, making it ideal for easy meals. With simple ingredients and versatile uses, it transforms leftover starter into a practical and consistently delicious option.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Side, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Dough
  • 1 cup sourdough discard
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1/3 cup water

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Skillet
  • Spatula
  • Knife
  • Tray
  • Freezer
  • Plate

Method
 

  1. Combine sourdough discard, flour, salt, olive oil, and water in a mixing bowl.
  2. Mix until a soft dough forms, then knead briefly until smooth.
  3. Divide dough into portions and roll each into thin rounds.
  4. Heat skillet over medium-high heat until hot.
  5. Cook each flatbread until bubbles form and surface browns, then flip.
  6. Finish cooking until soft with light crisp spots, then serve warm.

Notes

For softer flatbread, cook briefly and keep covered. For crispier texture, cook longer at higher heat. Freeze cooked flatbreads on a tray before storing. Handle gently when flipping. Add herbs or spices for flavor variation. Store in refrigerator up to three days.