At the beginning of the week, I find myself using up my sourdough discard in a variety of ways to help create quick and yummy meals in a pinch. These easy sourdough flatbreads are one of my favorite bread prep recipes to put together. They boast of being the yummiest last minute pizza crust, a fun bread twist on your classic peanut butter and jelly sandwich or my favorite way is stuffing them with veggies and hummus. I guess you can also dip these into your favorite curry or chili *wink wink*.
Before making my own flatbreads, I was buying them from the store for a pretty penny. This was convenient but not doing me any further favours. Health wise after all there was a better option quite blankly starting me in the face and it would also save me money on a weekly basis.
I have said it before and will say it all my life long: if you want to save money, start the journey of making all your own bread from home. Beyond just saving us $1000s on dollars in past years, it has also been a game changer for our health and well being.
And you have not lived until you have eaten hot bread straight from the stove.
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Sourdough Flatbread Ingredients
- Water: I use a filtered, lukewarm water.
- Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
- Olive Oil: Oil will help to soften the texture and give it a good chew and tear.
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Salt: I always use sea salt for the best flavour and health benefits!
- Baking Soda: Will help to create an airy flatbread.
To make this recipe, I use these tools. Click the text to shop:
*Some links are affiliate*
You can brush these with a garlic herb butter or olive oil after cooking to encourage that flavour OR you can leave them plain to have them suite both a sweet or savoury meal. My kids love having these flatbreads as peanut butter and jelly sandwiches or drizzled with honey!
How To Make Sourdough Flatbreads From Scratch
Quick recipes are my favourite and this one is no exception. I can get these done within 2 hours making it amazing for busy lifestyles and hungry families! And for 1 of those 2 hours they are just resting on the counter to encourage flavour and texture.
The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment, but I always find myself using my hands for this one. I do not like this particular dough to go thru any heating cycle so I just let the room temperature do its work. If you are making this in a warm environment (in Spring or Summer) you may notice a more sticky or flexible dough. Add more flour or chill in the fridge for a few minutes if you experience this.
Baker’s Timeline:
Since this is a discard recipe, it can be made same day! All the same, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day. As you can see, this is quick and takes very little time (especially hands on time) to complete!
STEP 1: MAKE THE DOUGH
In a medium bowl, combine your water, discard and olive oil, stir well. Sprinkle on top of the wet ingredients your flour, sea salt and baking soda. Using your fingers, stir your dry ingredients gently on the top and then start to combine your wet and dry ingredients together.
Once they are mostly combined in the bowl, place the dough on a floured surface and start kneading it. It will feel a little sticky but keep kneading until the dough is very uniform. Cover with a damp towel and knead after 15 minutes. Then cover again with a damp towel and let rest for 45 minutes to 1 hour.
STEP 2: ROLL & COOK
Divide your dough into 10 equals pieces. On a non floured surface, use a rolling pin to roll your dough piece thin. Take your flatbreads and place it on the hot pan and cook until it bubbles. Flip and continue to cook the other side.
STEP 3: ENJOY
Repeat to all your dough and eat warm!
This sourdough flatbread dough is extremely versatile!
If you want to yield a ticker flatbread, simply roll it less thin and give it a longer cook time to ensure it is not raw on the inside.
For a thinner flatbread, roll it out thin and keep an eye on it to make sure it doesn’t overcook!
In both circumstances, flip when bubbles appear on the tops.
Stay In The Loop!
Sign up and get my posts sent right to your inbox!
How To Store
Keep your flatbreads in an airtight container or bag in the fridge for 7 days and reheat to enjoy again.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Sourdough Flatbread
Ingredients
- 1 Cup Warm Water
- ¾ Cup Sourdough Discard
- ¼ Cup Olive Oil
- 3½ Cups Flour
- 1 Teaspoon Sea Salt
- ½ Teaspoon Baking Soda
Instructions
- In a medium bowl, combine your water, discard and olive oil, stir well. Sprinkle on top of the wet ingredients your flour, sea salt and baking soda. Using your fingers, stir your dry ingredients gently on the top and then start to combine your wet and dry ingredients together.
- Once they are mostly combined in the bowl, place the dough on a non floured surface and start kneading it. It will feel a little sticky but keep kneading until the dough is very uniform. If too sticky, add some flour to your surface. Cover with a damp towel and knead after 15 minutes. Then cover again with a damp towel and let rest for 1 hour.
- I use either a non-stick pan or my cast iron for this on a medium heat. If you cook these on a low temperature, the flatbreads will be dry or crisp instead of soft! Ensure your pan has a little bit of butter or olive oil on it for texture and reduce burnt spots. This may have to be reapplied after every few flatbreads cooked.
- Divide your dough into 10 equals pieces. On a non floured surface, use a rolling pin to roll your dough piece very thin. Take your flatbreads and place it on the hot pan and cook until it bubbles. Flip and continue to cook the other side. When finished cooking each tortilla, place on a plate under a very damp towel. This will stop it from drying out!
- Repeat to all your dough and eat warm! Feel free to leave plain or brush a garlic herb butter or olive oil over the tops to enhance that flavour.
- These keep in the fridge for a week and reheat beautifully in the microwave.
Literally just made these based on a screenshot of the recipe from one of your old YT videos!! So so yummy and soft! They also freeze and reheat wonderfully which is perfect for our smaller family of three 😊
Hands down the best flatbread I have ever made. I brushed each bread with garlic butter after frying and it is a must. It bubbled nicely in my castiron and was deliciously crispy.
Awesome 2nd time making these, the family loves them!!
Easy and tasty. I love how versatile they are too! Definitely a keeper!
It’s the first recipe I’ve tried with my newborn sourdough „Berta“. I’m in love! Thank you and love from Germany!
Absolutely love this recipe. I make it all the time ever since you shared it on YouTube. I like to add dried herbs to the dough for a little extra flavor.
Incredible! My kids beg for these
Thank you so much, Sarah! We made these for the first time tonight and love them! I’m trying to incorporate more sourdough into our routine, so it’s nice to replace my old naan recipe that uses commercial yeast. I found the dough to be pretty dry, but added about 3 tablespoons of water, and it was great. I let it ferment on the counter for the afternoon, too, for extra goodness! Thanks again!
so fluffy and delicious!Another keeper for my recipe book. They came out perfectly. I am truly loving the sourdough recipes I have tried so far of yours.
This is my go to recipe, my kids love to roll the dough. They make the best mini pizzas and are great for sandwiches, taco style.
Phenomenal recipe! I have made flatbread before, but this one is the best! I used half organic all purpose flour and half organic bread flour and they are amazing! Using them for dipping in curry and then for making sandwiches.
Love this flatbread recipe! My flatbreads turned out perfectly!
I love how versatile they are based on the thickness. They taste so good!
My family LOVED these flatbreads tonight in addition to our favorite chickpea curry. I loved how easy this was to prepare, even while caring for my two children! Thank you Sarah! We will be making these again and again!
Thank you for the recipe! I used butter instead of olive oil and just combined it with the flour using my hands and they turned out great.
forgot to rate 🙂
I love this recipe!
Can I use all purpose and bread flour if I run out of all purpose?
Yes! I notice the texture much fluffier and less chewy but still a nice flatbread to enjoy!