Sourdough Discard Flatbread Recipe

Ever find yourself wondering what to do with your sourdough discard? I don’t love wasting it, so I am always looking for creative ways to use it up.

Quick Rundown

To make sourdough flatbread, first, combine all 5 ingredients. Then, heat a nonstick skillet over medium heat. Separate dough into 8 parts and roll out thinly. Place flatbread dough one by one into a hot skillet, cooking each side briefly until browned and cooked through. Serve and enjoy!

Ingredient Details and tips

The 5 ingredients necessary are Filtered Water, Sourdough Discard, Unbleached All-Purpose Flour, Raw Honey, and a Pinch of Salt.

Filtered Water

Filtered water is best for sourdough due to the fragility of the natural yeast. Tap water can have chlorine and other disinfectants that may harm the yeast.

Sourdough Discard

Make sure your sourdough discard does not have any pink or orange discoloration. If it does, it means that the starter has harmful bacteria in it and needs to be thrown away. Read this article on whether or not your starter is still good if you aren’t sure.

Unbleached All-Purpose Flour

It is important to use unbleached flour when you make sourdough. Bleached flour is harmful to the natural yeast in your sourdough starter. Whole wheat flour and bread flour are great alternatives! My favorite Unbleached AP flour is from King Arthur Baking co.

Raw Honey and a Pinch of salt

I purchased my honey from Costco, but if you can find a local beekeeper with raw honey for sale, definitely pick some up! Salt can be your personal preference. There seem to be so many options these days. Pink Himalayan salt, sea salt, and good old kosher salt will all work just fine.

Kitchen Tool Favorites

Ceramic Mixing Bowl Set

Ceramic, stainless steel, wooden, and plastic bowls are all ok for sourdough.

Stainless Steel Kitchen Scale

This one can measure by pounds, ounces, and grams, but any kitchen scale that can measure grams accurately will work great. It may seem like an unnecessary tool, but it comes in handy if you are a baker! It is the best way to get an accurate measurement.

Kitchen Towel Set

I love towels for the kitchen that don’t leave lint behind. Super important!

French Style Rolling Pin

This type of rolling pin is much easier to work with, especially when you need to roll the dough out thinly.

Cast Iron Skillet

Make sure it is well seasoned and ready to go! Don’t be afraid to purchase cast iron, just watch this YouTube video that describes how to clean one. (This is the video I watched when I first got one!)

Recipe

Tools

Small bowl
Kitchen Scale to weigh grams
Kitchen Towel
Rolling Pin
Skillet

Ingredients

180 g Filtered Water
150 g Sourdough Discard
375 g Unbleached All-Purpose Flour
30 g Raw Honey
Pinch of Salt

Steps

1- Measure 180 g of Filtered Water into a small bowl.

2- Add in 150 g Sourdough Discard and mix thoroughly by hand.

3- Measure in 375 g Unbleached All-Purpose Flour, 30 g Raw Honey, and a pinch of salt. Mix well by hand.

4- Cover the bowl with a kitchen towel and rest the dough for 30 min.

5- After resting it, knead the dough by hand for 5 min until it smooths out a bit.

6- Preheat a skillet on medium (well-seasoned cast iron or nonstick).

7- Separate dough into 8 smaller sections and roll them out thinly (~1/8 inch) until it is all rolled out.

8- Place one flatbread at a time in the preheated skillet and cook for approx. 30 sec – 1 min on each side until well browned and cooked through.

9- Place one flatbread at a time in the preheated skillet and cook for approx. 30 sec – 1 min on each side until well browned and cooked through.

10- Repeat until all the flatbreads are cooked, and enjoy!

It is important to roll the dough out nice and thin to cook the flatbreads all the way through.

Storage

Refrigerator

Wrap in beeswax wrap or plastic wrap and place in the refrigerator. Will keep for up to 5 days.

Freezer

Put in a reusable Ziploc bag, and place in the freezer. Will keep for up to one month.

Reheating

Make sure that there is no visible mold or funny smells before eating! See the above holding times for this flatbread.

Air Fryer

One at a time, @ 400 until warm, approx. 3 min.

Microwave

Wrapped in a paper towel, for 30 sec or until warm.

Oven

@ 350, place on a baking sheet, in the oven for 5 min or until warm.

Serving Suggestions

Make a flatbread Pizza – Yum

Serve alongside soup or stew – Gumbo (Try this recipe!) is fantastic with these

Make it simple and dip it in some Hummus!

Flavor Add-Ins

Italian seasoning, parmesan on top, serve with pasta
Tzatziki sauce, Gyro sandwich with fresh tomato and cucumber
Cinnamon and sugar for a yummy snack or dessert

Veganize this Recipe

Simply replace the honey with a vegan alternative such as sugar or stevia.

What is Sourdough?

Sourdough is a type of bread made with naturally caught yeast as opposed to the regular baker’s yeast you may be familiar with. Sourdough starter is made from a mixture of equal parts unbleached or whole wheat flour and filtered water that is left out and fed regularly.

You can store your sourdough starter in the refrigerator once it is mature to have more time in between feeds. Once it is mature it is extremely difficult to kill it!

Fun Fact

There are starters out there that are generations old and still being used.

Is Sourdough Healthier?

Sourdough is healthier than regular bread because it is a fermented food. It is commonly known that sourdough is gentler on your digestive tract AND contains more nutrients.

Sourdough is low-gluten. Some people who are gluten sensitive can have sourdough because the natural yeast breaks down the gluten a bit for you. It is NOT safe for those with Celiac disease, however.

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Blessings,

Anna C.