This sourdough discard flatbread recipe makes soft bread in minutes! Easy, no-yeast method with tips, tasty variations, and serving ideas.
Sourdough Discard Flatbreads
If you’ve been following my sourdough starter series, you know my starter, Betty, is always bubbling away in the kitchen. She gives me plenty of discard, and instead of tossing it, I turn it into something delicious.
This sourdough discard flatbread recipe is one of my go-to ways to use it—ready in minutes, soft and flavorful, and perfect for wraps, snacks, or serving alongside dinner.
Why You’ll Love This Sourdough Discard Flatbread Recipe
These flatbreads are tender, flexible, and have a subtle tang from the sourdough discard. There’s no yeast, no long rise, and no special equipment—just a bowl, a rolling pin, and your oven. They bake in under 15 minutes and take on any flavor profile you love.
New to sourdough? Start with my day-by-day sourdough starter guide, then circle back to this recipe when you’ve got extra discard.
Ingredients You’ll Need for Sourdough Discard Flatbreads
- Sourdough discard – unfed starter straight from the jar
- All-purpose flour – softness and structure
- Baking powder – a little lift
- Olive oil – moisture and flavor
- Salt – enhances flavor
- Water – to bring it together
How to Make a Sourdough Discard Flatbread Recipe (Step-by-Step)
Mix the Dough for Your Flatbread Recipe
Combine sourdough discard, flour, baking powder, salt, olive oil, and water until a shaggy dough forms.
Knead and Rest the Flatbread Dough
Knead 3–4 minutes until smooth. Cover and rest 20 minutes so the gluten relaxes.
Portion dough into 8 balls (aprox 70 grams)
Roll each ball into a thin disk using a rolling pin
Bake the Sourdough Discard Flatbreads
Preheat oven to 450°F (230°C). Place flatbreads on a parchment-lined baking sheet. Bake for 6–8 minutes, flipping halfway, until puffed and lightly golden. For extra color, you can broil for the last 1–2 minutes, watching closely.
Variations for Your Sourdough Discard Flatbread Recipe
- Garlic & Herb: Mix minced garlic and chopped parsley or cilantro into the dough.
- Cheesy: Sprinkle shredded mozzarella or cheddar on one side before flipping halfway.
- Sweet: Add a spoonful of honey and a pinch of cinnamon for breakfast.
- Stuffed: Seal in sautéed spinach and feta before baking.
Serving Suggestions for Sourdough Discard Flatbreads
- Wrap with grilled chicken, crunchy veggies, and a drizzle of tahini or tzatziki.
- Serve warm with soups, stews, or curries for a cozy dinner.
- Top with tomatoes, feta, and olive oil for a quick Mediterranean snack.
- Pair with dips: hummus, baba ganoush, or labneh.
Want more ways to use discard? Try my sourdough discard crackers next.
Final Tips for Perfect Sourdough Discard Flatbreads
- Bake on a fully preheated baking sheet for quicker puffing.
- Keep rolled rounds covered so they don’t dry out before baking.
- Stack baked flatbreads in a towel to keep them soft and pliable.
These sourdough discard flatbreads are quick, adaptable, and full of flavor—proof your sourdough journey can be delicious from start to finish.
Sourdough Discard Flatbreads (Oven-Baked)
Ingredients
- 200 grams sourdough discard 100% hydration, unfed
- 260 grams all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 6 tablespoons water more if needed
Instructions
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt
- Add wet ingredients: Add the 200 g sourdough discard and olive oil. Stir with a spatula until shaggy. Gradually add water, 2 tbsp at a time, until a soft, non-sticky dough forms
- Knead & rest: Knead for 3–4 minutes until smooth. Cover and rest 20 minutes to relax the gluten
- Divide & roll: Divide into 8 equal pieces (about 70–75 g each). Roll each into a thin 5–6 inch round on a lightly floured surface. Keep unused pieces covered
- Bake: Arrange on prepared baking sheets. Bake for 6–8 minutes total, flipping halfway at 3–4 minutes, until puffed and lightly golden. For more color, broil for 1–2 minutes at the end, watching closely
- Finish & serve: Stack baked flatbreads in a clean towel to keep them soft. Brush with olive oil and sprinkle with flaky salt if desired
Notes
- About the discard: 200 g discard = ~100 g flour + ~100 g water already in the dough. The extra flour and water here balance hydration for soft, easy-to-roll flatbreads.
- Make-ahead: Store cooled flatbreads in an airtight bag up to 2 days, or freeze for up to 2 months. Reheat at 350°F (175°C) for 5–6 minutes covered with foil.
- Flavor boosts: Mix in 1–2 tbsp fresh herbs or 1 tsp garlic powder to the dough. For cheesy flatbreads, sprinkle shredded mozzarella on top during the last 2 minutes of baking.
- Serving ideas: Use as a wrap, dip into hummus or tzatziki, or top with tomatoes, feta, and olive oil.
- Pro tip: Preheat the baking sheet for extra puff. Work quickly when placing rounds so the sheet stays hot.
- Jar trick: Weigh your empty starter jar once; subtract later to know exactly how much discard you’ve removed.
Nutrition
I made this last night for dinner and they were a hit! I drizzled them with olive oil and zaatar and served them with grilled chicken and hummus thank you for the recipe