Chewy Sourdough Discard Flatbread Recipe (Quick & Easy)
We love being able to make fresh flatbread or tortillas for quick lunches, to scoop up beans or stew at dinner, or as a fast side dish when a meal needs just a little something extra. This sourdough discard flatbread recipe has become a favorite around here for exactly that reason, with the subtle sourdough tang taking the flavor to the next level. It's one of my most-made sourdough discard recipes for busy days, using simple pantry ingredients and a short rest instead of a long rise. The dough comes together easily in one bowl and cooks right in a hot skillet.
We love turning these into tacos using our taco seasoning mix, making quick Greek-style gyros with a drizzle of ranch dressing mix, or pairing them with Italian dishes seasoned with our homemade Italian seasoning. No matter how we serve them, these sourdough discard flatbreads always disappear fast.
A Quick Look at the Recipe
Recipe Name: Sourdough Discard Flatbread
Time Needed: About 25 minutes (includes 15-minute rest)
Yield: 6-8 flatbreads
Cooking Method: Stovetop (cast iron or skillet)
Texture: Soft, chewy, lightly blistered
Flavor Profile: Mild sourdough tang, neutral and versatile
Starter Used: Fed or Unfed sourdough discard
Best Uses: Wraps, tacos, flatbread pizzas, dipping, side bread
Make-Ahead Friendly: Yes
Freezer Friendly: Yes
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Why You'll Love This Recipe
This sourdough discard flatbread recipe is one of those reliable, flexible breads you'll find yourself making again and again. It's quick enough for busy days, but still delivers that subtle sourdough tang that makes homemade bread feel special.
- Made with fed or unfed sourdough discard, so nothing goes to waste
- Soft and chewy with lightly blistered spots from the hot skillet
- No long fermentation or rise time required
- Comes together in one bowl with simple pantry ingredients
- Cooks on the stovetop-no oven needed
- Neutral enough for savory meals, wraps, or flatbread pizzas
- Easy to adapt with different flours, seasonings, or add-ins
It's the kind of everyday sourdough discard recipe that works just as well for a quick lunch as it does alongside a full dinner, and it's forgiving enough for beginners while still satisfying for experienced sourdough bakers.
Ingredient Notes + Substitutions
You only need pantry basics for this recipe, but here are a few things to keep in mind:
- Seasonings - Sea salt is classic, but garlic powder, onion powder, or even dried herbs can add lovely flavor right in the dough.
- Sourdough discard - Use unfed starter straight from the fridge. It adds great flavor without needing to rise.
- Flour - All-purpose works beautifully, but you can swap in up to ½ cup whole wheat or spelt for extra depth.
- Milk - Any milk works (dairy or non-dairy). You can also use Greek yogurt or sour cream for extra richness and softness.
- Baking powder - helps give the flatbread a little puff.
Step-by-Step: How to Make It
This dough is beautifully simple and can be mixed by hand or in a stand mixer. Here's how I make it:
Start by stirring together your discard, milk, water, and oil in a large bowl. Then add flour, salt, and baking powder (if using) and stir until a shaggy dough forms. Knead until smooth, just a few minutes by hand or with a dough hook.
Let the dough rest for 15-20 minutes covered with a towel or wrap. This short rest makes the dough easier to roll and helps the flavors develop.
Once rested, divide into 6-8 equal pieces and roll them out to about ⅛" thick. I like using a little flour on the counter to keep them from sticking.
Heat a dry cast iron skillet over medium-high and cook each piece for 1-2 minutes per side. You'll know it's ready to flip when you see big bubbles and golden brown spots.
Serve warm or keep them wrapped in a towel until dinner. They reheat beautifully and freeze well too.
Variations or Different Ways to Use It
This flatbread is endlessly adaptable. Here are some of our favorite spins:
Savory Add-Ins
- Fresh herbs: rosemary, thyme, chives
- Garlic or onion powder
- Grated parmesan cheese mixed into the dough
Sweet Version
- Brush warm flatbread with melted butter and sprinkle with cinnamon sugar
- Add a bit of vanilla to the dough and serve with fruit and cream
Meal Ideas
- Use as a quick pizza base with sauce and cheese
- Serve with soups, stews, or chili
- Make wraps with leftover meat and garden greens
Flatbread FAQ
Yes, active starter works just fine, though it may add a slightly more pronounced sour flavor. You don't need to adjust the recipe.
Absolutely. It gives a tangy richness and helps keep the flatbread extra tender.
Overcooking or rolling the dough too thick can make it less soft. Try thinner rounds and shorter cook times.
A dry skillet is perfect for reheating. Just a minute on each side warms them without drying them out.
Storage + Reheating Tips
- Room Temp: Store in an airtight bag or container for up to 2 days.
- Reheat: Warm in a hot skillet or wrapped in foil in a low oven.
- Freeze: Stack flatbreads between parchment paper, wrap in plastic or a reusable bag, and freeze for up to 2 months.
- To Serve Again: I like brushing with a little butter and sea salt when reheating-makes them feel fresh again.
Sourdough Discard Flatbread
Ingredients
- 1 cup sourdough discard or unfed sourdough starter either option words great
- 2 cups purpose flour or swap in ½ cup whole wheat flour or spelt flour if desired
- ½ cup milk room temperature, or swap greek yogurt/sour cream for more richness
- ¼ cup water room temperature
- 1 tablespoon olive oil
- 1 teaspoon baking powder optional, helps it puff
- 1 teaspoon sea salt or garlic powder/onion powder for extra flavor
- Additional flour for dusting your work surface
Instructions
- Combine wet Ingredients: In a large mixing bowl, combine the sourdough discard, milk, water, and olive oil.
- Stir in the dry ingredients: flour, salt, and baking powder. Mix until a shaggy dough forms. Knead by hand on a floured surface or use a stand mixer on low until smooth, about 3-5 minutes.
- Rest the Dough: Cover the flatbread dough with a damp towel, tea towel, or plastic wrap, and let it rest in a warm place for 20-30 minutes. This short dough rest lets the flour fully hydrate and gives the wild yeast and lactic acid bacteria time to begin working, even in a short fermentation process.
- Divide and Roll: After resting, turn the dough onto your floured surface and divide into equal pieces-usually 6 to 8. Roll each dough ball into a perfect circle using a rolling pin. They should be about ⅛" thick.
- Cook the Flatbreads: Heat a cast iron skillet or cast-iron pan over medium-high heat. Place each cooked flatbread onto the hot cast and cook for 1-2 minutes per side, until bubbly and browned in spots. Keep warm under a damp towel or serve immediately.
These flatbreads are one of those recipes that surprise me every time with how good they taste. Soft, chewy, and just a little crisp around the edges. They’re downright addictive straight from the skillet. I always end up eating one before dinner even makes it to the table. The slight tang from the sourdough gives them so much flavor, and a little butter and salt on top makes them absolutely irresistible.