If you’ve been keeping a sourdough starter, chances are you’ve asked yourself: “What can I do with all this discard?” Good news—you don’t have to toss it! This Easy Sourdough Discard Flatbread Recipe is the perfect way to put that extra discard to delicious use. With just a few pantry staples, you can whip up soft, flavorful flatbreads that are perfect for wraps, dipping, or serving alongside soups and salads. I stumbled upon this idea during one of those weeks when my sourdough starter was getting a bit too active for its own good, and I hated the idea of throwing any of it away. A quick mix, a fast skillet cook, and what came out was so good, I’ve been making them ever since. These flatbreads are soft, slightly tangy from the discard, and incredibly versatile. Whether you’re a seasoned sourdough baker or just getting started, this recipe is a simple, satisfying way to stretch your starter and create something you can actually eat the same day—no rising time, no fuss, just flatbread. Let’s get into the ingredients and start mixing up your dough.

Ingredients You’ll Need:

• 1 cup sourdough discard (unfed and at room temperature)
• 2 tablespoons olive oil (plus more for cooking)
• 1/2 cup all-purpose flour (plus more for dusting)

That’s it—just three main ingredients, and you’re on your way to soft, warm flatbread straight from the skillet.

Step-by-Step Instructions:

Step 1: Mix the Dough

In a mixing bowl, combine your sourdough discard, olive oil, and flour. Stir everything together with a spoon until a sticky dough forms. The discard should give the dough a bit of stretch and a light tanginess that sets these flatbreads apart from store-bought ones.

 

Step 2: Knead the Dough

Lightly flour a work surface and turn the dough out onto it. Knead for 1–2 minutes, just until the dough becomes smooth and loses its stickiness. If it’s still tacky, dust with a bit more flour as needed.

 

Rolling, Cooking, and Customizing Your Easy Sourdough Discard Flatbread

Once your dough is mixed and kneaded, it’s time to let it rest and then get to the fun part—rolling and cooking these tender, golden flatbreads. This part of the process moves quickly, and the reward is a stack of warm, soft breads with just the right amount of chew and that signature tang from your sourdough discard. The best part? These flatbreads are as versatile as they are easy. Use them as a wrap, a base for pizza, a scoop for dips, or simply warm from the pan with a drizzle of olive oil. Let’s get into the next steps and a few ideas to help you make this recipe your own.

Step 3: Rest the Dough Balls

After kneading, divide the dough into 4 equal pieces and roll each piece into a ball. Place them on a lightly floured surface and cover with a clean towel. Let them rest for 10–15 minutes. This short rest relaxes the gluten, making the dough easier to roll out.

 

Step 4: Roll Out the Flatbreads

Once rested, use a rolling pin to roll each ball into a thin round about 1/8 inch thick. Keep your surface and rolling pin lightly floured to prevent sticking. Don’t worry if they’re not perfectly round—they’ll still taste amazing.

 

Step 5: Cook the Flatbreads

Heat a nonstick or cast iron skillet over medium heat. Add a small amount of olive oil to coat the pan lightly. Working one at a time, cook each flatbread for 1–2 minutes per side, or until golden brown spots form and the bread is cooked through. You’ll see small bubbles appear, and the flatbread may puff slightly as it cooks—that’s what you want. Adjust the heat as needed to avoid burning.

Step 6: Serve or Store

Remove the cooked flatbread from the pan and place on a plate or cooling rack. Serve warm or let them cool completely and store in an airtight container at room temperature for up to 2 days—or refrigerate for longer freshness.

Tips and Variations to Make It Your Own:

• Add herbs: Mix chopped fresh herbs like rosemary, parsley, or thyme into the dough for extra flavor.
• Use garlic oil: Brush the flatbreads with garlic-infused olive oil right after cooking for a delicious twist.
• Make it cheesy: Sprinkle shredded Parmesan or cheddar on one side before flipping for a cheesy version.
• Add spices: A dash of cumin, za’atar, or chili flakes can add depth and variety to your flatbread.
• Turn them into pizzas: Use the cooked flatbread as a base, add your favorite toppings, and broil until melty.

 

Easy Sourdough Discard Flatbread: FAQ and Final Thoughts

By now, you’ve got a stack of warm, golden sourdough flatbreads that are soft, slightly tangy, and incredibly versatile. Whether you’re using them as a wrap, pairing them with hummus, or serving them alongside a main dish, this recipe is a game-changer when it comes to using up extra starter. Before we wrap up, let’s go over a few frequently asked questions and some final thoughts on why this Easy Sourdough Discard Flatbread Recipe should be part of your regular kitchen rotation.

What is sourdough discard?

Sourdough discard is the portion of your sourdough starter that you remove during feeding. While it hasn’t been recently fed, it still has flavor and can be used in cooked or baked recipes like flatbread, pancakes, and muffins.

Do I need to feed the starter before using it in this recipe?

Nope! This recipe is designed for unfed sourdough discard. You want it at room temperature, but it doesn’t need to be active or bubbly for the flatbread to work.

Can I double the recipe?

Absolutely. This recipe easily doubles or triples if you’re making a larger batch. Just keep the dough portions manageable when rolling out and cooking so each flatbread cooks evenly.

How do I store leftovers?

Once cooled, place the flatbreads in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them, separating each one with parchment paper.

How do I reheat them?

Reheat on a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 300°F oven until heated through. Avoid the microwave if you want to maintain that light crisp on the outside.

Can I use whole wheat flour instead of all-purpose?

Yes, but it will make the flatbread a bit denser. For best results, try substituting half the flour with whole wheat, and adjust the moisture level as needed.

Final Thoughts: Why You’ll Love This Easy Sourdough Discard Flatbread

This Easy Sourdough Discard Flatbread is the kind of recipe that proves just how much flavor and function you can get out of simple ingredients. It’s fast, flexible, and a smart way to reduce waste in your kitchen while still creating something delicious and useful. Whether you’re a sourdough beginner or a seasoned pro, this recipe fits right into your routine. No rise time, no yeast, no complicated steps—just a hot pan and a few minutes to transform leftover starter into something fresh and satisfying. So the next time you’re feeding your starter, don’t throw out that discard. Turn it into something you’ll be proud to serve, share, or snack on all week long. Give it a try—you’ll be hooked. Print