Sourdough Discard Flatbread

Quick and versatile flatbreads made using sourdough discard. Perfect for dipping, sandwiches, or pizza bases.

Use up your sourdough discard to make soft, chewy flatbreads with a mild tang. These cook quickly on the stovetop or grill and can be topped or filled however you like — a great way to transform your discard into something delicious and versatile.

Prep: 10 minutes | Cook: 5 minutes per flatbread | Yield: 4–6 flatbreads

Ingredients

1 cup sourdough discard (unfed)
1 cup all-purpose or bread flour
2 tsp olive oil (plus more for cooking)
¼ tsp salt
Optional: herbs, garlic powder, or spices for flavor

Instructions

Mix the dough: In a bowl, combine sourdough discard, flour, olive oil, and salt (and optional flavorings) until it forms a soft, slightly sticky dough. Knead briefly if needed.
Divide and shape: Divide the dough into 4–6 equal portions. Roll each portion into a flat circle or oval, about ¼-inch thick.
Cook: Heat a skillet or non-stick pan over medium heat and brush lightly with olive oil. Cook each flatbread 2–3 minutes per side, until puffed and golden brown spots appear.
Serve: Stack on a plate and keep covered with a kitchen towel until all are cooked. Serve warm with dips, as a sandwich wrap, or as a pizza base.

Tip: For extra flavor, add fresh herbs, garlic, or Parmesan to the dough before cooking. Flatbreads can be stored in an airtight container and reheated in a skillet or oven.

Admiral's Table