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.