Sourdough Discard Flatbread

A quick and versatile flatbread using sourdough discard or active starter. Perfect for wraps, dips, or eating fresh off the skillet.

Yield: 6-8 flatbreads
Prep Time: 15 minutes plus 30 minutes rest time
Cook Time: 15 minutes
Special Equipment: skillet or griddle

Ingredients

• 1 cup sourdough starter active or discard

• 2 cups all-purpose flour

• ½ cup very warm water adjust as needed for dough consistency

• 2 tablespoons extra virgin olive oil plus more for brushing

• 1 teaspoon salt

• 1 teaspoon baking powder for fluffier flatbread

Directions

1. Mix Wet Ingredients

   In a large bowl, combine the sourdough starter, warm water, and olive oil. Stir until mostly smooth.

2. Combine Dry Ingredients

   In a separate bowl, whisk together the flour, salt, and baking powder.

3. Form the Dough

   Add the dry mixture to the wet ingredients. Mix and knead until a smooth, soft dough forms. Add a little water or flour as needed to reach the right consistency.

4. Rest

   Cover the dough and let it rest for 30 minutes at room temperature, or refrigerate overnight for more flavor and flexibility.

5. Divide & Roll

   Divide the dough into 6–8 portions. Roll each piece into a thin round on a lightly floured surface.

6. Cook the Flatbreads

   Heat a dry skillet over medium-high heat. Cook each flatbread for 1 to 2 minutes per side, until golden with bubbles and brown spots.

7. Keep Warm & Finish

   Stack cooked flatbreads under a clean kitchen towel to keep warm and soft. Brush with olive oil or sprinkle with herbs, garlic, or za’atar if desired.

   Tips

   Thinner dough yields crispier edges

   Thicker dough makes for softer, chewier flatbread

   Great for wraps, dipping, or using as a base for quick pizzas