Sourdough Discard Flatbread
These quick and easy sourdough discard flatbreads are incredibly delicious. They’re perfect as a soft taco shell, served alongside soups, or as a tasty addition to almost any dinner.
Servings: 8 1 flatbread per serving
Calories: 167kcal
Ingredients
- 1 cup sourdough discard or unfed sourdough starter
- 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.
Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 53mg | Iron: 2mg
