This is a simple recipe for delicious and Healthy Sourdough Flatbreads using the discard from your starter. It can be prepared in less than 1 hour, with only 25 minutes of hands-on time.
The amazing part about using the discard is that we are repurposing perfectly good dough and preventing food waste! Win-win right?
This sourdough discard flatbread recipe only needs 8 simple ingredients - fridge and pantry staples - which means you can whip it up whenever you need. No hassle.
It's also versatile!
- Have it with Indian food as a sourdough naan.
- Mediterranean or Middle Eastern food as a pita.
- Spread tomato paste and a sprinkle of cheese for a quick flatbread pizza.
- Make endless variations of wraps and quesadillas.
- Dip it in soups, stews, and chili.
🥘 ingredients
You will need:
- stoneground flour
- baking powder
- sourdough discard
- honey
- Greek yogurt
- olive oil
- butter (optional)
🔪 instructions
- Measure all ingredients into a large mixing bowl. (Photo 1)
- Use a wooden spoon and mix everything together. (Photo 2)
- Using your hands, form the dough into a soft ball. (Photo 3)
- Cover the dough with a clean, damp kitchen towel and let it rest for 30 minutes. (Photo 4)
- Roll the dough into a sausage shape and cut into 8 even pieces. (Photo 5)
- Roll out each piece as thick or thin as you prefer. (Photo 6)
- Place the flatbread in a pan over medium high heat and brush the top with melted butter. (Photo 7)
- When both sides are cooked, transfer the flatbread to a plate and repeat with the rest. (Photo 8)
💭 faq
Sourdough discard is the portion of the starter that is "discarded" or removed during the feeding process. This discard is typically a mixture of flour, water, and yeast or bacteria that has been allowed to ferment and develop flavor. You can reduce waste by using it in your baked goods to add depth and complexity.
No problem, you can still make these flatbreads! Just combine ½ cup of flour with ½ cup of water plus a pinch of active or instant yeast. Allow to ripen at room temperature for at least 12 hours before continuing with the sourdough flatbread recipe.
The two are very similar, but a leavening agent is used when making pita bread, making it rise and creating a puffier texture. A flatbread would be thin and of course, flat.
They can sit at room temperature for up to five days in a sealed bag or container, or in the refrigerator for up to two weeks.
Sure! I love to make extras and have a ready-made supply waiting for me. Just add them to a sealed freezer bag and freeze. They can last for up to 3 months.
📋 recipe
The Best Sourdough Discard Flatbread Recipe
Ingredients
- 2.5 cups stoneground flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup sourdough discard
- 1 tablespoon honey
- ¼ cup greek yoghurt
- ¼ cup olive oil
- 5 tablespoon warm water (add this little by little at the end)
- 4 tablespoon melted butter (optional)
Instructions
- Measure all the ingredients into a large mixing bowl.
- Use a wooden spoon to mix until everything start coming together.
- Now, use your hands to mix until it forms a soft, but not at all sticky ball of dough.
- Cover the bowl with a clean, damp kitchen towel, and allow to rest for 30 minutes.
- Lightly dust a clean work surface with flour and dump the dough out of the ball.
- Roll, by hand, into a rough sausage shape, and cut into 8 even pieces.
- Heat up a pan to a medium high heat.
- Roll out each piece as thick or thin as you prefer, I like to roll each wrap while the previous cooks, and keep the damp towel draped over the remaining pieces.
- Carefully place the flatbread into the pan, at this point, if you prefer, you can brush the top side with melted butter.
- Once you see bubble forming, carefully flip the flatbread to the other side. It should be slightly golden. Brush the other side with melted butter (if preferred).
- Once both sides are cooked, transfer the flatbread to a plate and cover with a clean, dry kitchen towel to keep warm.
Lisa says
This is our new go-to recipe for flatbread. SO delicious!