Have you ever looked at your growing jar of sourdough discard and thought, “There’s got to be an easier way to use this up”? Trust me, you’re not alone. I’ve been there too, staring at that creamy, tangy discard, knowing it holds so much potential but not always having the time (or energy) to commit to another full-on sourdough baking project. That’s exactly where this 3-Ingredient Sourdough Discard Flatbread comes in and saves the day.
I stumbled upon this recipe one busy weekday afternoon. I had a bit of discard leftover from my morning feed, and dinner was approaching fast. I didn’t want to waste my discard, but I also didn’t want to start a complicated dough that needed hours of proofing. That’s when I tried mixing it with a few simple pantry staples — yogurt and flour — and the result was these wonderfully soft, chewy flatbreads that now make a regular appearance at our table.
What I love most about this recipe is how incredibly flexible it is. You can whip these up in about 20 minutes, and they’re perfect for everything: wraps, dipping, or even as a quick pizza base. Plus, you only need three ingredients (though I’ll share a few optional extras if you want to jazz them up a bit). So let’s get started!
INGREDIENTS YOU’LL NEED
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½ cup sourdough discard (unfed)
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½ cup plain Greek yogurt (or regular yogurt)
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1 cup all-purpose flour (plus more for dusting)
Optional Add-ins:
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½ teaspoon salt
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1 teaspoon garlic powder or minced garlic
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1 teaspoon dried herbs (oregano, thyme, or rosemary)
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1 tablespoon olive oil or melted butter (for brushing)
STEPS TO MAKE SOURDOUGH DISCARD FLATBREAD
Step 1: Mix Your Ingredients
Grab a medium mixing bowl and combine your sourdough discard, yogurt, and flour. If you want to elevate the flavor (and trust me, it’s worth it), go ahead and stir in some salt, garlic, and herbs. I personally love adding garlic powder and a bit of oregano — it fills the kitchen with the most amazing aroma while cooking!
Step 2: Form Your Dough
Mix everything together until a soft, sticky dough starts to come together. Don’t worry if it’s a little sticky at first — that’s totally normal. If it feels too sticky to handle, just sprinkle in a bit more flour, a tablespoon at a time, until the dough is workable.
Step 3: Knead and Rest
Lightly flour your work surface and turn the dough out onto it. Knead the dough gently for about 1 to 2 minutes until it feels smooth and elastic. You don’t need to go overboard here — a quick knead is all it takes. Once done, let the dough rest for about 5 to 10 minutes. This little resting period helps the gluten relax, making it easier to roll out later.
Step 4: Divide and Shape
After the dough has rested, divide it into 4 to 6 equal portions, depending on how big you want your flatbreads. Using a rolling pin, roll each portion into a thin round or oval, about ⅛-inch thick. Don’t worry if they aren’t perfectly round — that rustic, handmade look is part of the charm!
COOKING YOUR SOURDOUGH DISCARD FLATBREAD TO PERFECTION
Alright, now that we’ve got our dough rolled out and ready to go, it’s time for the fun part—cooking these delicious flatbreads! This part is incredibly simple and quick, which is one of the many reasons I love this recipe so much. No waiting for the oven to preheat, no fancy equipment — just a skillet and a few minutes of your time.
When I first made these, I was pleasantly surprised by how much they puff up and develop those lovely golden brown spots, just like restaurant-style flatbreads. Let’s dive into the cooking steps.
STEPS TO COOK THE FLATBREAD
Step 5: Heat Your Skillet
Place a dry skillet (non-stick or cast iron works great) over medium-high heat. You want the skillet nice and hot before you start cooking — this helps create those beautiful bubbles and golden spots on the flatbread.
Step 6: Cook Each Flatbread
Once the skillet is hot, carefully lay one rolled-out dough round onto the skillet. Cook for 1 to 2 minutes on each side. You’ll know it’s ready to flip when you see bubbles forming and the bottom develops golden brown spots. Use a spatula or tongs to flip it over and cook the other side.
If you find your flatbread is browning too quickly or not cooking evenly, feel free to adjust the heat slightly. Every stove is a bit different!
Step 7: Repeat the Proces
Continue cooking the remaining flatbreads one at a time. It’s a quick process once you get going, and before you know it, you’ll have a beautiful stack of warm, homemade flatbreads ready to serve.
Step 8: Add the Finishing Touch
While the flatbreads are still warm, brush them with olive oil or melted butter for an extra boost of flavor. This step is optional but highly recommended if you want that extra soft, flavorful bite.
TIPS FOR SUCCESS
Let me share a few helpful tips I’ve learned after making this recipe countless times:
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Keep your surface floured: This helps prevent sticking when rolling out the dough.
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Don’t over-knead: A light knead is all that’s needed to bring the dough together.
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Resting the dough is key: Even a short rest helps relax the gluten and makes rolling much easier.
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Customize your flavors: Don’t be afraid to experiment with your favorite herbs, spices, or even a sprinkle of shredded cheese inside the dough for extra flavor.
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Batch and freeze: These flatbreads freeze surprisingly well! Just layer parchment paper between them, place in a zip-top bag, and freeze for up to a month. Reheat on a skillet straight from frozen.
SERVING IDEAS
One of the things I absolutely adore about these sourdough discard flatbreads is how incredibly versatile they are. Here are just a few ways you can enjoy them:
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Wraps and sandwiches: Use them to wrap grilled chicken, veggies, or even your favorite deli meats.
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Dippers for soup or dips: Perfect with hummus, tzatziki, or alongside a warm bowl of soup.
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Quick personal pizzas: Top with sauce, cheese, and your favorite toppings, then bake or broil for a few minutes.
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Breakfast base: Spread with cream cheese or avocado and top with eggs for a hearty breakfast option.
FAQ: ALL YOUR SOURDOUGH DISCARD FLATBREAD QUESTIONS ANSWERED
I know whenever I try a new recipe, a few questions always pop up along the way. So, I’ve gathered some of the most common questions I’ve received about this 3-Ingredient Sourdough Discard Flatbread to help you feel totally confident when you make it.
Can I use active sourdough starter instead of discard?
Yes, you can! Just keep in mind that active starter might have a little more rise to it, and the flavor might be slightly milder compared to the tangy discard. Either one works well for this recipe.
What type of yogurt works best?
I usually use plain Greek yogurt because it’s thicker and gives the dough a nice consistency. But regular plain yogurt works too. If your yogurt is very thin, you might need to add a bit more flour to balance the moisture.
Can I make these flatbreads gluten-free?
You can try using a gluten-free all-purpose flour blend. Since this recipe doesn’t rely on gluten development like traditional bread, many gluten-free blends should work, but the texture might be slightly different.
How do I store leftovers?
Store cooled flatbreads in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them with parchment paper between each one and store in a zip-top bag for up to a month.
How should I reheat the flatbreads?
You can reheat them quickly in a dry skillet over medium heat or pop them in a 300°F oven for a few minutes. Avoid the microwave if you want to keep that nice chewy texture.
My dough is too sticky — what should I do?
If the dough is sticky and hard to work with, just add flour one tablespoon at a time until it becomes manageable. Humidity and different types of yogurt can affect the moisture level, so adjustments are totally normal.
Can I double the recipe?
Absolutely! This recipe doubles (or even triples) really well. It’s a great way to use up extra sourdough discard if you have a lot on hand.
FINAL THOUGHTS: GIVE THIS EASY FLATBREAD A TRY
If you’ve been looking for a simple, delicious way to use up your sourdough discard, this 3-Ingredient Sourdough Discard Flatbread is going to be a total game-changer. It’s quick, flexible, and works perfectly as a side, wrap, or snack any time of day. Plus, you can easily customize the flavor to fit your mood or meal.
I’ve made this recipe more times than I can count, and it never disappoints. Whether I’m throwing together a quick lunch wrap, serving them with dinner, or turning them into little personal pizzas for my kids, these flatbreads always hit the spot.
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3-Ingredient Sourdough Discard Flatbread
Description
This 3-Ingredient Sourdough Discard Flatbread is a quick, simple way to use up your sourdough discard. Soft, chewy, and versatile, these flatbreads come together in minutes with pantry staples. Customize them with herbs, garlic, or butter for extra flavor. Perfect for wraps, dipping, or as a side to any meal.
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
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
In a mixing bowl, combine the sourdough discard, yogurt, and flour. If using, add salt, garlic, and herbs for extra flavor.
Mix the ingredients until a soft dough forms. If the dough is sticky, add a little more flour until it’s workable.
Transfer the dough to a floured surface and knead lightly for 1 to 2 minutes until smooth.
Let the dough rest for 5 to 10 minutes.
Divide the dough into 4 to 6 equal portions.
Roll each piece into a thin round or oval shape, about ⅛-inch thick.
Heat a dry skillet over medium-high heat.
Place one flatbread onto the hot skillet and cook for 1 to 2 minutes on each side, or until golden brown spots appear and bubbles form.
Repeat the process with the remaining flatbreads.
While still warm, brush each flatbread with olive oil or melted butter if desired. Serve immediately.
Notes
If your dough feels too sticky, add flour a tablespoon at a time.
These flatbreads taste best fresh but can be stored in an airtight container for up to 2 days and reheated on a skillet or in the oven.
Great as a base for pizzas, wraps, or served alongside soups and dips.
You can double the recipe easily if you have more sourdough discard to use.
