Soft, Toasty, and Flavorful Sourdough Discard Flatbread
The way I see it, sourdough discard is more boon than burden—and these skillet flatbreads are proof.
Instead of feeling guilty about that jar of discard lurking in the fridge, you can turn it into something soft, toasty, and full of flavor. These flatbreads are sturdy enough to wrap around fillings, yet tender enough to tear and dunk into dips. Basically: they’re the multitasker you didn’t know you needed.
Why You’ll Love This Recipe
- Zero fuss: Pantry staples, one bowl, and no yeast waiting game.
- Big flavor: The sourdough discard adds tang that regular flatbreads just can’t compete with.
- Quick cook time: Each flatbread takes just a couple of minutes in a skillet—faster than preheating your oven.
- Versatile: Wraps, pizzas, shawarmas, gyros, quesadillas, saucy soppers, hummus scoops…you get the idea.
Ingredients You’ll Need
- Flour – I stick with all-purpose for softness, but bread flour works for a chewier bite.
- Baking powder + baking soda – A little double lift to keep things tender.
- Salt – Because flavor matters.
- Sourdough discard – Unfed starter at 100% hydration. Tangy, flavorful, and the star of the show.
- Water + olive oil – Just enough to bring everything together.
How to Make Sourdough Discard Flatbread
- Mix the dough: Combine your dry ingredients, then stir in the discard, water, and olive oil.
- Rest: A short nap (10–20 minutes) helps the dough relax so it’s easier to roll out.
- Divide and conquer: Split into 6 dough balls and keep them covered.
- Roll and cook, one by one: Roll out a dough ball, toss it in a hot cast-iron skillet, peel off the parchment, and cook until golden and puffed. While one cooks, roll out the next.
- Keep them cozy: Wrap finished flatbreads in a towel so they stay warm and pliable.
Ways to Use Flatbread
- As a base: Flatbread pizzas with whatever toppings you have around.
- As a wrap: Fill with shawarma, falafel, grilled veggies, or leftover roasted chicken.
- As a dipper: Hummus, baba ganoush, bean dip, curry sauce, queso…yes, please.
- As a sidekick: Serve with soups, stews, or anything saucy that needs sopping.
Storage + Reheating
- Room temp: Store in a airtight container for up to 5 days.
- Longer storage: Freeze between layers of parchment, then reheat in a skillet or toaster oven.
- Skip the microwave: Unless you’re into soggy bottoms.
TL;DR
Quick, tasty, versatile. The kind of recipe that makes you glad you saved that sourdough discard instead of tossing it.
Show Me Your Wrap Game
Made these flatbreads? Don’t just eat them—flex them. Wrap ‘em, top ‘em, tear ‘em, dunk ‘em…then show me your best flatbread game. Post it, tag me, and let’s see who’s rolling the strongest wraps out there.
And if you loved them, drop a ⭐⭐⭐⭐⭐ rating or a comment below—it helps more sourdough folks find the recipe (and keeps me motivated to keep my skillet hot).
Easy Sourdough Skillet Flatbread
Soft, toasty, and full of flavor, these easy sourdough discard flatbreads come together with pantry staples and cook in minutes on the stovetop. Perfect for wraps, pizzas, dipping, or sopping up something saucy.
Ingredients
- 178 grams (1¼ cup) all-purpose flour
- 4 grams (1 tsp) baking powder
- 1.5 grams (¼ tsp) baking soda
- 3 grams (½ tsp) fine salt
- 125 grams (½ cup) sourdough discard 100% hydration
- 60 grams (¼ cup) water
- 25 grams (2 tbsp) olive oil
- nonstick spray or canola oil for skillet
Instructions
- In a medium bowl mix together flour, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. Add starter, water, and olive oil to well. Mix, starting from the center and working your way out, until a shaggy dough forms.
- Knead the dough briefly to bring it into a cohesive dough. Cover and let rest for 10-20 minutes.
- Divide the dough into 6 equal pieces (about 65 grams each). Keep them covered with a towel so they don’t dry out.
- Heat a lightly greased cast iron skillet over medium heat until it just begins to smoke.
- Cook and roll in rhythm:– While the skillet heats, roll out your first dough ball between two sheets of parchment into a 6-inch circle (or use a tortilla press).– Peel off the top parchment and place the dough, parchment-side up, in the skillet.– After about 15 seconds, carefully peel off the remaining parchment and let the flatbread cook 1–2 minutes per side, until golden and slightly puffed.– While that flatbread is cooking, roll out the next dough ball so it’s ready to go when the first one comes off the pan.– Adjust the heat if they’re browning too quickly. Stack cooked flatbreads in a towel to keep warm and soft while you finish the batch.
