Soft, toasty, and flavorful sourdough discard flatbread.
The way I see it, sourdough discard is more boon than burden–and these sourdough flatbreads are proof.
Not only are they easy to make, but the tangy addition of sourdough discard makes them extra flavorful too. They require no more than pantry ingredients, and they cook within minutes in a cast-iron skillet.
The resulting soft yet sturdy flatbreads can serve a number of functions. I’ve been known to tear them up for dunking in various dips, or–similarly–for sopping up a saucy meal. And they are also my go-to for at-home gyros, shawarmas, flatbread pizzas, and wraps.
TLDR: they are quick, tasty, and versatile–I’m glad I saved all that sourdough discard.
Easy Sourdough Skillet Flatbread
Soft, toasty, and tangy sourdough flatbread is easy to make with sourdough discard, a few pantry ingredients, and a cast iron skillet.
Ingredients
- 178 grams (1¼ cup) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3 grams (½ tsp) fine salt
- 125 grams (½ cup) sourdough discard 100% hydration
- 60 gram (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 dough into 6 equal sized balls (each should be about 60 grams). Roll out each ball between two sheets of parchment into a 6-inch circle. You can also use a tortilla press to roll out the dough.
- Spray a cast iron skillet with nonstick spray or rub with a small amount of canola oil and heat over medium heat. When skillet begins to lightly smoke, begin cooking flatbreads. Working one at a time, remove one piece of parchment from flatbread and place dough-side down in the skillet. Allow to cook for 1 minute them remove remaining parchment and flip flatbread. Cook 1-2 minutes per side until browned. Decrease heat as needed if they are browning too quickly. Wrap cooked flatbreads in a towel to keep warm.
