Sourdough Discard Flatbread
Don’t throw away that extra sourdough starter! Turn it into soft, chewy, and flavorful flatbread with this easy recipe. Perfect for wraps, dipping, or serving alongside your favorite meals.
Equipment
- Mixing Bowls
- Rolling Pin
- Baking Sheets
Ingredients
Flatbread Dough
- 240 g all-purpose flour
- 60 g whole wheat flour
- 113 g sourdough discard
- 56 g plain yogurt
- 8 g salt
- 10 g baking powder
- 113 g water
Instructions
- In a large bowl, combine the all-purpose flour, whole wheat flour, sourdough discard, yogurt, salt, baking powder, and water. Mix until no dry spots remain. Cover and let rest for 15 minutes.
- Transfer the dough onto a lightly oiled surface and knead for about 5 minutes until smooth and elastic. If too sticky, sprinkle a little flour.
- Divide the dough into 8 equal pieces. Roll each into a ball and cover to prevent drying.
- Roll each dough ball into a 15cm (6-inch) circle using a floured rolling pin.
- Preheat your oven to 500°F (260°C). Line baking sheets with parchment paper and place four flatbreads on each sheet.
- Bake for 3-5 minutes per side, flipping halfway through. For extra golden color, broil for 1 minute on each side.
- Transfer the baked flatbreads to a bowl lined with a towel. Wrap and let them steam for 5 minutes to keep them soft.
Notes
To keep the flatbreads soft, don’t skip the steaming step after baking. For extra flavor, brush with garlic butter or sprinkle with herbs.