Sourdough Discard Flatbread

Simple, satisfying, and ready in under an hour — these soft flatbreads are the ultimate flexible base for wraps, dips, or everyday meals.

At a Glance

• Loaf Style: Skillet-cooked flatbread

• Skill Level: Beginner

• Total Time: ~45–60 minutes

• Prep Time: ~15 minutes

• Yield: 6–8 flatbreads

• Hydration: ~60%

• Cook Temp: Medium heat

• Baking Vessel: Cast iron or non-stick skillet

Ingredients

• 200g sourdough discard (unfed)

• 200g all-purpose flour

• 60–80g warm water (as needed)

• 20g olive oil

• 1 tsp fine sea salt

• Optional: pinch of baking powder for extra puff

Instructions

Make the Dough
1. In a mixing bowl, combine sourdough discard, flour, salt, and olive oil.
2. Add water slowly and knead by hand (or with a dough hook) until a smooth, pliable dough forms — soft but not sticky.
3. Cover and rest for 30 minutes at room temperature.

Roll and Shape
4. Divide dough into 6–8 equal pieces.
5. Roll each piece into a thin circle (about 6–7 inches wide) on a lightly floured surface. Keep covered to prevent drying out.

Cook the Flatbreads
6. Heat a dry skillet over medium heat until hot.
7. Cook each flatbread for 1–2 minutes per side, or until bubbles form and both sides are golden brown with light charring.
8. Stack cooked flatbreads in a clean tea towel to keep warm and soft.

Visual Cues

• Look for puffed bubbles and toasty golden patches.

• Finished flatbreads should be pliable and foldable without cracking.

Why This Works

The discard adds subtle tang and structure to the dough, while the olive oil lends softness and richness. Resting the dough allows the gluten to relax for easier rolling, and quick cooking ensures a soft, flexible texture that’s perfect for wraps or dipping.