Sourdough Discard Flatbreads (Oven-Baked)
Soft, flexible flatbreads made with sourdough discard. No yeast, quick rest, and a fast bake—perfect for wraps, dips, or serving with soups and stews.
Servings 8 flatbreads
Calories 142kcal
Ingredients
- 200 grams sourdough discard 100% hydration, unfed
- 260 grams all-purpose flour
- 2 teaspoons baking powder
- 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
Serving: 1flatbread | Calories: 142kcal | Carbohydrates: 30g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 293mg | Potassium: 136mg | Fiber: 1g | Sugar: 0.1g | Calcium: 49mg | Iron: 2mg
