Chewy Sourdough Discard Flatbread You’ll Make on Repeat
We love having fresh flatbread or tortillas ready for quick lunches, to scoop up beans or stew at dinner, or as a fast side dish when everything else is already on the stove. This sourdough discard flatbread has become a favorite around here. It’s one of my top sourdough discard recipes for busy days. It uses simple ingredients you probably already have, and the dough comes together quickly in one large mixing bowl with just a bit of rest time. Beginner or seasoned sourdough baker, this is a great way to avoid food waste and make something wholesome and satisfying.
Why You’ll Love This Recipe
This easy sourdough flatbread recipe is one of those dependable kitchen wins. It’s quick, flexible, and doesn’t require a long rise. If you’re tight on time or trying to use up extra discard, this is the perfect recipe. It can be used in a variety of ways: as wraps, mini pizzas, sandwich pockets, or torn into wedges for dipping into soups or stews. We’ve made it part of our weekly meal rhythm because of how reliably good it turns out.
Flavor Ideas: Sweet or Savory
Flatbread is a blank canvas, and we love to change it up depending on what’s growing in the garden or what we’re craving. For savory twists, knead in finely chopped fresh herbs like rosemary, thyme, or chives. You can also add a bit of garlic powder, onion powder, or a pinch of parmesan cheese for extra depth.
Want something sweet? Brush the warm flatbread with melted butter, sprinkle with a mix of sugar and cinnamon, and it turns into a treat that tastes like a soft elephant ear—perfect with a cup of coffee or tea.
A Homestead Staple
This flatbread dough isn’t just simple—it’s forgiving. It doesn’t mind being mixed by hand or in a stand mixer, and it plays well with substitutions like whole wheat flour or a splash of sour cream. On those days when life gets hectic and time is tight, this recipe is a quick way to get fresh bread on the table without any fuss.
What You’ll Need to Make Sourdough Discard Flatbread
This easy sourdough flatbread recipe only requires a handful of pantry staples and basic kitchen tools.
Tools
- Large bowl or stand mixer with dough hook attachment
- Rolling pin
- Cast iron skillet or hot pan
- Bench scraper
- Tea towel or plastic wrap
Why We Love This Easy Recipe
This easy flatbread is a delicious way to avoid tossing your sourdough discard. It’s versatile enough for mini pizzas, wraps, or serving with white beans, hummus, or soups. Add fresh herbs from the garden, a sprinkle of parmesan cheese, or brush the warm flat bread with melted butter and a little salt. It’s one of our favorite ways to enjoy the benefits of sourdough without a long fermentation process.
Storage Tips
– Room temperature: Store in an airtight container on the counter for up to 2 days.
– Next day use: Reheat in a hot skillet until soft and warm.
– Freezer: Stack between parchment paper and wrap tightly in plastic. Freeze up to 2 months.
FAQ About Sourdough Discard Flatbread
Can I use an active sourdough starter instead of discard?
Yes, but the flavor will be a little more mild. Either version works beautifully in this recipe.
Can I use yogurt or sour cream instead of milk?
Absolutely. Greek yogurt or sour cream adds a bit of tang and softness.
Why isn’t my flatbread soft?
Be sure not to overcook them, and don’t skip the rest time. Rolling too thin or cooking too long can dry them out.
What’s the best way to reheat?
A quick toss on a hot skillet over medium heat works best to revive the softness.
How to Make Sourdough Discard Flatbread
Sourdough Discard Flatbread
Ingredients
- 1 cup sourdough discard or unfed sourdough starter
- 2 cups purpose flour or swap in 1/2 cup whole wheat flour or spelt flour if desired
- 1/2 cup milk room temperature, or swap greek yogurt/sour cream for more richness
- 1/4 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
- Step 1: Combine Wet and Dry 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.
- Step 2: 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.
- Step 3: 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 1/8″ thick.
- Step 4: 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.
Final Thoughts
Next time you’re tempted to toss your discard, remember this soft and chewy sourdough discard flatbread—one of our favorite things to make on the homestead. There’s nothing quite like the smell of it cooking on a hot cast iron skillet. And if you try this recipe, I’d love to see it. Come follow along and share your creations with me on Instagram. Serve with soup, make wraps, or just snack on one with a bit of butter and sea salt.
Next time you’re tempted to toss your discard, remember this soft and chewy sourdough discard flatbread—one of our favorite things to make on the homestead.
What would go great with this recipe:
Chimichurri With Fresh Garden Herbs
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
