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Quick Sourdough Flatbread with Discard

This QUICK and EASY sourdough flatbread recipe is delicious and simply addictive! It will be your favorite go-to recipe for a yummy snack that has virtually no wait time.

sourdough flatbread on a cutting board with parsley, salt, and extra virgin olive oil

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Want to wow your family with delicious flatbread? This quick and easy sourdough flatbread recipe will leave your entire family coming back for more!

With only a few simple ingredients, you can make this easy recipe in no time. Unlike other sourdough recipes, there is no wait time nor long fermentation process. You can eat these flatbreads the SAME DAY!

sourdough discard flatbread stacked on a red tea towl

Why You’ll Love This Sourdough Flatbread Recipe

  • You don’t need many ingredients
  • Cook on Stovetop in a skillet
  • Very easy to make
  • Quick! Can be eating flatbread in 20 minutes
  • Delicious with garlic, butter and olive oil
  • Can be made with sourdough discard or sourdough starter

FAQ

Is Sourdough Flatbread Healthy?

Fermented sourdough flatbread dough is a healthier option than non-fermented bread. Due to the long fermentation of the sourdough, it is less likely to spike blood sugar than conventional bread.

Why is Sourdough Bread Easier On Your Stomach?

Sourdough bread is may be easier on your stomach due to the long fermentation period of the sourdough starter. The fermentation helps break down the wheat gluten which helps make the bread easier to digest.

all purpose flour, greek yogurt, salt, sourdough discard, and baking powder on a table.

Ingredients For Sourdough Discard Flatbread Recipe

  • All-Purpose Flour: You can use bread flour, white flour, or even whole wheat flour for this flatbread recipe.
  • Sourdough Discard or Active Sourdough Starter: I like to use discard for this recipe. But active starter also works.  Learn to make one here.
  • Salt: Everything needs salt.
  • Baking Powder: This is the leavening agent in this discard recipe; There is NO wait time when making this recipe with baking powder.
  • Greek Yogurt or Milk: Either ingredient works, just use what you have.

I always weigh my ingredents with a scale. If you don’t have a scale, use this sourdough baking conversion chart.

close up of sourdough flatbread to show texture

Optional Toppings For Sourdough Flatbread

  • Melted Butter or Ghee: In this recipe, I prefer the use of Ghee over melted butter. You can easily melt the butter in the microwave. All it takes is 20 seconds.
  • Olive Oil: Olive oil is an optional topping (and also very delicious)
  • Garlic: Garlic is optional but highly recommended! 
  • Cilantro: Cilantro or other fresh herbs such as parsley. Perfect to top the bread.
  • Parmesan Cheese: Freshly ground parmesan cheese on top of hot flatbread! The PERFECT Combination!
  • Salt: Salt is a flavor enhancer. If you plan on eating the flatbread plain with no toppings, you will not need extra salt. There is already salt in the bread itself.
two sourdough flatbreads folded on a table

Step-by-Step Sourdough Flatbread Recipe Instructions

Scroll down for a printable recipe PDF

In a large bowl, combine the all purpose flour, salt, and baking powder. Mix the dry ingredients to combine.

Mixing ingredients in a clear bowl to make dough for sourdough flatbread

Afterwards, the large mixing bowl of dry ingredients, add the sourdough discard and the Greek yogurt (or milk). Then, knead with your hands to combine the ingredients.

The dough ball will be on the drier side and should not be sticky. If it is sticky, add 1 tbsp of flour at a time until you get the right consistency. 

kneading a doughball by hand
Check out the consistency of the dough ball.

Once the dough is kneaded, form it into a smooth ball. Place the dough ball onto a lightly floured surface. You do not want to use too much flour.

You also do not need much flour since the dough ball will not be sticky.

Using a bench scraper or knife, divide the dough ball into 10 equal pieces. Each dough ball should be roughly 2oz. 

dividing the dough with a bench scraper and shaping into dough balls

Roll each of the 10 dough balls so that they each form a round ball. On a floured surface, roll each dough ball into a flat circle. Each flat bread should be THIN.

Be sure to flour your work surface and your rolling pin to ensure that the dough does not stick. The circle should be roughly 6 to 7 inches in diameter. 

rolling a dough ball with a rolling pin

If not using melted butter, ghee or oil:
Heat a skillet over medium heat. I use cast iron but you can use any frying pan that you have. Place the dough disk on the hot skillet.

Cook each side in the hot pan for about one minute or until toasted. Place the cooked flatbread on a plate and cover with a tea towel so that it stays warm.

Repeat for all ten sourdough flatbreads. They are ready to be served!

Brushing melted butter onto an uncooked sourodugh flatbread. Then putting it in a hot skillet
Brush the dough with ghee or melted butter

OPTIONAL:
If you are using melted butter or ghee, brush one side of the uncooked dough disk with the melted butter or ghee. Place the dough disk butter side down onto a hot skillet.

Cook for roughly one minute or until golden, then flip. Cook the other side of the flatbread for an additional minute. Place the cooked flatbreads on a plate.

Cover with a tea towel so that they stay warm. Repeat for all ten sourdough flatbreads. They are ready to be served!

sourdough flatbread pizza

Tips For Perfect Sourdough Flatbread

  • You can premake the dough and eat the flatbread the next day. Simply cover the flatbreads in plastic wrap or place inside a Ziplock bag. Make sure you place the soft flatbreads in an airtight container so that they don’t become stale. These are great for wraps, flatbread sandwiches, and used as a pizza crust.
  • You MIGHT need more flour. Depending on where you live and what flour you use, your sourdough discard might be more liquid. Start with the quantity in the recipe. If you find that your dough ball is too sticky, add more flour. If you find that your dough ball is too dry, add more sourdough discard. What is important is your dough ball is the consistency in the pictures.
  • This recipe freezes well. Simply make the flatbread in the hot cast iron skillet as instructed. Once cooled, place in a freezer gallon bag. You can store this in the freezer for up to two months.
  • You can use this flatbread as a pizza base. Follow all the instructions in the recipe. I have found as a pizza base, it is better to not use the optional melted butter or ghee. After the flatbread has cooked, add the pizza sauce, cheese and whatever toppings your heart desires. Place in a 350F oven for five to ten minutes or until the cheese has melted.
  • You can use a stand mixer. Yes, you can make this fluffy flatbread recipe in a stand mixer! No need to knead with your hands. Make sure to use the dough hook attachment. 

Other Recipes You Will Love:

Skillet Sourdough Frybread With Starter

Easy Sourdough Crepes With Nutella and Berries

Best Sourdough Apple Fritters with Sourdough Discard

Easy Sourdough Banana Pancakes with Discard

Sourdough Flatbread Recipe Card

sourdough flatbread on a cutting board and kitchen towel. With a side of garlic butter and salt and fresh parsley
5 from 3 votes

Quick and Easy Sourdough Flatbread

This quick and easy sourdough flatbread recipe will leave your entire family coming back for more! With only a few simple ingredients, you can make this easy recipe in no time.
Xena Kai
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 10 Flatbreads

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Recipe Card

Ingredients
 
 

For The Dough

  • 2 Cups Flour (All Purpose Flour or Bread Flour) 240g
  • 3/4 tsp Salt
  • 1 Tbsp Baking Powder
  • 3/4 Cup Sourdough Discard 255g
  • 1/2 Cup Greek Yogurt or Milk 113g

Optional Toppings

  • 3 Tbsp Melted Butter or Ghee

Instructions
 

  • In a large bowl, combine the all purpose flour, salt, and baking powder. Mix the dry ingredients to combine.
  • Afterwards, in the large mixing bowl of dry ingredients, add the sourdough discard and the Greek yogurt (or milk). Then, knead with your hands to combine the ingredients. The dough ball will be on the drier side and should not be sticky. If it is sticky, add 1 tbsp of flour at a time until you get the right consistency. Check my website to see pictures of the correct dough consistency.
  • Once the dough is kneaded, form it into a smooth ball. Place the dough ball onto a lightly floured surface. Using a bench scraper or knife, divide the dough ball into 10 equal pieces. Each dough ball should be roughly 2oz. 
  • Roll each of the 10 dough balls so that they each form a round ball. On a floured surface, roll each dough ball into a flat circle. Each flat bread should be thin. The circle should be roughly 6 to 7 inches in diameter. 
  • Heat up a skillet over medium heat.
  • OPTIONAL: If using melted butter, brush one side of the flatbread with the melted butter mixture. Place the dough disk butter side down onto the hot skillet. Cook each side for about one minute or until toasted.
  • Repeat this process for all eight sourdough flatbreads.

Notes

  • Check my website for detailed step-by-step pictures.
  • You can premake the dough and eat the flatbread the next day. Simply cover the flatbreads in plastic wrap or place inside a Ziplock bag. Make sure you place the soft flatbreads in an airtight container so that they don’t become stale. These are great for wraps, flatbread sandwiches, and used as a pizza crust.
  • You MIGHT need more flour. Depending on where you live and what flour you use, your sourdough discard might be more liquid. Start with the quantity in the recipe. If you find that your dough ball is too sticky, add more flour. If you find that your dough ball is too dry, add more sourdough discard. What is important is your dough ball is the consistency in the pictures.
  • This recipe freezes well. Simply make the flatbread in the hot cast iron skillet as instructed. Once cooled, place in a freezer gallon bag. You can store this in the freezer for up to two months.
  • Check Out These Other Recipes:

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2 Comments

    1. 5 stars
      Hello, Lydia! It is baking powder that is the correct ingredient. I will change that right now! Thank you for catching that for me. If you have any questions or see anything else that is wrong, please let me know.

5 from 3 votes (1 rating without comment)

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