Description
This quick and easy flatbread is the perfect way to use up sourdough discard. With just a few simple ingredients and no rising time required, you’ll have soft, chewy flatbreads ready in minutes. Ideal as a side for soups and stews, a base for wraps and pizzas, or served warm with dips.
Ingredients
½ cup sourdough discard (unfed)
½ cup plain Greek yogurt (or regular yogurt)
1 cup all-purpose flour (plus more for dusting)
Optional Add-ins:
½ teaspoon salt (for extra flavor)
1 teaspoon garlic powder or minced garlic
1 teaspoon dried herbs (oregano, thyme, or rosemary)
1 tablespoon olive oil or melted butter (for brushing)
Instructions
1️⃣ In a mixing bowl, combine the sourdough discard, yogurt, and flour. Add salt, garlic, and herbs if you’re using them. Stir until a soft, shaggy dough comes together. If the dough is too sticky, add a bit more flour.
2️⃣ Transfer the dough to a lightly floured surface. Knead for 1 to 2 minutes until the dough is smooth and cohesive. Let it rest for 5 to 10 minutes to relax the gluten and make it easier to roll.
3️⃣ Divide the dough into 4 to 6 equal pieces. Roll each piece into a round or oval shape, about ⅛-inch thick.
4️⃣ Heat a dry skillet (non-stick or cast iron works well) over medium-high heat. Once hot, cook each flatbread for 1 to 2 minutes on each side, until golden brown spots appear and bubbles form.
5️⃣ While still warm, brush the flatbreads with olive oil or melted butter if desired. Serve immediately for the best texture and flavor.
Notes
This dough is very forgiving and can be adjusted to suit your taste. You can add spices, mix in shredded cheese, or top with fresh herbs after cooking. Leftovers can be stored in an airtight container and reheated in a skillet or toaster for a quick snack or side.