Sourdough Discard Flatbread
A quick and easy flatbread made with sourdough discard, perfect for dipping or wrapping, featuring a tangy flavor that complements various meals.
Ingredients
Main Ingredients
- 240 g 240 g (2 cups) all-purpose flour
- 60 g 60 g (1/2 cup) whole wheat flour
- 113 g 113 g (1/2 cup) sourdough discard
- 56 g 56 g (1/4 cup) plain yogurt
- 8 g 8 g (1 1/2 tsp) salt
- 10 g 10 g (2 tsp) baking powder
- 113 g 113 g (1/2 cup) water
Instructions
Preparation
- Combine all ingredients in a bowl. Stir until no dry flour remains.
- Cover and let rest for 15 minutes.
Kneading
- Turn dough onto a lightly oiled surface and knead for about 5 minutes until smooth and elastic.
- If it’s too sticky, add a tiny bit more flour.
Shaping
- Cut dough into 8 equal pieces.
- Roll each piece into a ball, cover with plastic wrap.
- Roll each ball into a 6-inch circle with a floured rolling pin.
Baking
- Preheat oven to 500°F (260°C) and line two baking sheets with parchment paper.
- Arrange 4 flatbreads per sheet and bake one tray at a time for 3-5 minutes per side, flipping halfway.
- For extra color, broil for 1 minute per side.
Steaming
- Transfer baked flatbreads to a bowl lined with a clean towel.
- Wrap them up and let them steam for 5 minutes.
Notes
Store flatbreads in a sealed plastic bag at room temperature for up to 3 days. Don't refrigerate as they will dry out. For longer storage, freeze them with parchment paper between each flatbread. To reheat, warm in a dry skillet or wrap in foil and heat in a 300°F oven.