Sourdough Discard Flatbread
Easy summer dinner idea for real-life kitchens
There comes a point in every sourdough person’s life when the jar of discard starts looking at you from the fridge like it has questions.
And honestly?
Fair.
Because there it sits, getting fed and ignored, waiting patiently while we make actual loaves only when we have the time, emotional stamina, and enough counter space to pretend we are running a small European bakery.
This sourdough discard flatbread is for the rest of the days.
The tired Tuesday days.
The “I need dinner but I do not need a full production” days.
The summer garden days when you have tomatoes, herbs, maybe a little olive oil, and just enough motivation to heat up a skillet.
These flatbreads are soft, simple, flexible, and perfect for using up sourdough discard without making a whole loaf of bread. You can use them as wraps, pizza bases, little sandwich breads, or just tear them apart and drag them through olive oil like a person who deserves peace.
Which you do.
Why You’ll Love This Sourdough Discard Flatbread
This recipe is simple, budget-friendly, and does not require yeast, rising overnight, or a dramatic bread-baking schedule.
You mix the dough, let it rest a little, roll it out, and cook it in a hot skillet until it gets those beautiful golden brown spots.
She is low-maintenance.
We love that in a recipe.
Ingredients
For the Flatbread
1 cup sourdough discard, unfed is fine
2 tablespoons olive oil
1/2 cup plain Greek yogurt or sour cream
1 1/2 cups all-purpose flour, plus more as needed
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder, optional
1 tablespoon fresh chopped herbs, optional
For Serving
Olive oil
Fresh tomatoes
Basil, rosemary, parsley, or oregano
Flaky salt
Grilled chicken, if making it a meal
Mozzarella, feta, goat cheese, or whatever cheese is currently behaving in your fridge
Instructions
In a large mixing bowl, stir together the sourdough discard, olive oil, and Greek yogurt until mostly smooth.
Add the flour, baking powder, salt, garlic powder, and herbs if using. Stir until a soft dough forms.
If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it is soft but workable. You do not want it dry and stiff. We are making flatbread, not a kitchen weapon.
Turn the dough out onto a lightly floured surface and knead it gently for about 1 minute, just until it comes together.
Cover the dough with a clean towel and let it rest for 20 to 30 minutes. This makes it easier to roll out and gives everyone a minute to calm down.
Divide the dough into 6 equal pieces.
Roll each piece into a thin round or oval shape. They do not need to be perfect. Rustic is just a polite word for “I did not measure,” and we are embracing it.
Heat a cast iron skillet or heavy pan over medium-high heat.
Cook each flatbread for 1 to 2 minutes per side, or until golden brown spots appear and the bread puffs slightly in places.
Transfer cooked flatbreads to a plate and cover with a clean towel while you cook the rest.
Brush with a little olive oil and sprinkle with flaky salt before serving.
Easy Ways to Use Sourdough Discard Flatbread
These are perfect for summer dinners because you can use whatever you have on hand.
Top them with sliced tomatoes, fresh basil, olive oil, and mozzarella for a garden flatbread situation.
Use them as wraps with grilled chicken, lettuce, cucumbers, and ranch.
Turn them into quick pizzas with sauce, cheese, and leftovers.
Serve them with hummus, tzatziki, or herby yogurt dip.
Or eat one warm over the stove while pretending it does not count as dinner yet.
That is between you and the flatbread.
Recipe Notes
Unfed sourdough discard works fine in this recipe.
Greek yogurt gives the flatbread softness and a little tang. Sour cream works too.
The dough should be soft but not wet. Add flour slowly so the flatbreads stay tender.
These cook quickly, so stay close to the skillet. This is not the time to start folding laundry or investigating one weird noise outside.
Storage
Store leftover flatbreads in an airtight bag or container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
You can also freeze them with parchment paper between each flatbread. Reheat in a skillet, toaster oven, or wrapped in foil in the oven.
Sourdough Discard Flatbread Recipe Card
Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 6 flatbreads
Ingredients
1 cup sourdough discard
2 tablespoons olive oil
1/2 cup plain Greek yogurt or sour cream
1 1/2 cups all-purpose flour, plus more as needed
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder, optional- fresh grated or chopped garlic works so well here
1 tablespoon fresh chopped herbs, optional
Directions
In a large bowl, mix sourdough discard, olive oil, and Greek yogurt.
Add flour, baking powder, salt, garlic powder, and herbs. Stir until a soft dough forms.
Add a little extra flour if needed until the dough is workable but still soft.
Knead gently for about 1 minute.
Cover and rest for 20 to 30 minutes.
Divide dough into 6 pieces.
Roll each piece into a thin round or oval.
Heat a skillet over medium-high heat.
Cook each flatbread for 1 to 2 minutes per side until golden brown spots appear.
Brush with olive oil and serve warm.
