Transforming your sourdough discard into something truly delicious and versatile is easier than you think, and these grilled flatbreads are a perfect example.
Whether you’re looking for a healthy snack, a quick lunch, or a creative base for dinner, these recipes offer three fantastic ways to put that discard to good use. They’re designed to be simple, fast, and incredibly satisfying for the whole family.
Forget complicated baking; we’re focusing on quick, griddle-cooked flatbreads that come together in minutes. From savory sandwiches to a personalized pizza, you’ll find these sourdough discard flatbreads become a regular in your kitchen rotation.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
sourdough discard grilled flatbreads
- Total Time: 20-25 minutes
- Yield: 6-8 flatbreads 1x
Description
transform your sourdough discard into delicious, versatile grilled flatbreads. perfect for quick meals, snacks, or as a base for sandwiches and pizzas, these flatbreads are simple, fast, and satisfying. they offer a slightly tangy flavor and are a great way to use up unfed sourdough discard.
Ingredients
Instructions
1. combine the dry ingredients: in a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. this ensures the leavening agent is evenly distributed.
2. add wet ingredients to the discard: in a separate large bowl, combine the unfed sourdough discard and 2 tablespoons of olive oil. mix them together until thoroughly incorporated.
3. form the dough: gradually add the dry ingredient mixture to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. slowly add the 1/4 cup of water, a tablespoon at a time, until the dough comes together and is soft but not sticky. you might not need all the water, or you might need a tiny bit more.
4. knead briefly and rest: turn the dough out onto a lightly floured surface and knead for just 1-2 minutes until it’s smooth. cover the dough with a clean kitchen towel and let it rest for 10 minutes. this short rest helps the gluten relax, making the dough easier to roll.
5. roll out the flatbreads: divide the dough into 6-8 equal pieces. on a lightly floured surface, roll each piece into a thin oval or round shape, about 1/8 to 1/4 inch thick. aim for consistent thickness for even cooking.
6. grill the flatbreads: heat a lightly oiled cast-iron skillet or griddle over medium-high heat. once hot, place a flatbread onto the griddle. cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is cooked through and slightly puffed.
7. repeat and serve: remove the cooked flatbread to a plate and cover it with a clean towel to keep it warm while you cook the remaining flatbreads. serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: main dish
- Method: grilling
- Cuisine: american
Nutrition
- Serving Size: 1 flatbread
Keywords: sourdough, flatbread, discard, grilled, quick, easy, snack, sandwich, pizza, healthy
What You’ll Love About This Quick And Easy Recipe
This recipe is a game-changer for anyone with a sourdough starter, especially if you find yourself with a growing stash of discard. It’s perfect for busy weeknights when you need a healthy meal on the table fast, or for a weekend lunch that feels a little special without requiring hours in the kitchen. Families will appreciate how adaptable these flatbreads are; picky eaters can customize their own toppings, making mealtime fun and stress-free. You’ll love the slightly tangy flavor the sourdough discard brings, adding a depth that elevates these simple flatbreads beyond ordinary. They’re fantastic as a side dish for soups or salads, a base for creative appetizers, or even as a wholesome alternative to store-bought bread for sandwiches.
Everything You Need To Make This Recipe Without Stress
Making these sourdough grilled flatbreads requires just a few basic ingredients you likely already have on hand. The beauty of using sourdough discard is that it adds flavor without needing to be active, making this a truly no-fuss recipe.
INGREDIENTS:
- 1 cup unfed sourdough discard (100% hydration)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more for cooking
- 1/4 cup water (or more, as needed)
For the flour, standard all-purpose flour works perfectly here. If you prefer, you can experiment with a portion of whole wheat flour for added nutrition, though it might make the flatbreads a bit denser. The olive oil adds flavor and helps with the texture, but any neutral cooking oil like avocado or vegetable oil can be used in a pinch. The amount of water needed can vary slightly depending on the consistency of your sourdough discard, so it’s best to add it gradually until you reach the right dough texture.
Time Needed From Start To Finish
This recipe is designed for speed and convenience, making it ideal for those days when you need something delicious without a long wait.
- Prep time: 10 minutes
- Cook time: 10-15 minutes
- Total time: 20-25 minutes
How To Make It Step By Step With Visual Cues
Creating these sourdough discard flatbreads is a straightforward process. Follow these steps for perfectly grilled flatbreads every time.
- Combine the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agent is evenly distributed.
- Add wet ingredients to the discard: In a separate large bowl, combine the unfed sourdough discard and 2 tablespoons of olive oil. Mix them together until thoroughly incorporated.
- Form the dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. Slowly add the 1/4 cup of water, a tablespoon at a time, until the dough comes together and is soft but not sticky. You might not need all the water, or you might need a tiny bit more.
- Knead briefly and rest: Turn the dough out onto a lightly floured surface and knead for just 1-2 minutes until it’s smooth. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This short rest helps the gluten relax, making the dough easier to roll.
- Roll out the flatbreads: Divide the dough into 6-8 equal pieces. On a lightly floured surface, roll each piece into a thin oval or round shape, about 1/8 to 1/4 inch thick. Aim for consistent thickness for even cooking.
- Grill the flatbreads: Heat a lightly oiled cast-iron skillet or griddle over medium-high heat. Once hot, place a flatbread onto the griddle. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is cooked through and slightly puffed.
- Repeat and serve: Remove the cooked flatbread to a plate and cover it with a clean towel to keep it warm while you cook the remaining flatbreads. Serve warm and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
These sourdough discard flatbreads are incredibly versatile, making them perfect for a variety of meals and snacks.
For a simple sourdough flatbread sandwich, once cooked, spread your favorite hummus, cream cheese, or pesto on one side. Layer with sliced turkey, ham, cheese, crisp lettuce, tomatoes, and cucumber for a quick and healthy lunch. Kids will love these with a smear of cream cheese and some thinly sliced deli meat.
To make a fantastic sourdough flatbread pizza, pre-cook the flatbreads as directed, but don’t cook them until super crispy. Then, spread a thin layer of your favorite pizza sauce, sprinkle with mozzarella cheese, and add toppings like pepperoni, bell peppers, or olives. Pop them under the broiler for 2-3 minutes, or until the cheese is bubbly and melted. This is a great family activity where everyone can customize their own mini pizza!
As a healthy snack, simply serve the warm flatbreads with a side of tzatziki, baba ghanoush, or your favorite dip. They’re also wonderful alongside a hearty soup or stew, perfect for soaking up all the delicious broth. For a flavor boost, you can brush the cooked flatbreads with melted garlic butter or sprinkle them with fresh herbs like parsley or cilantro.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Being aware of these common mistakes will help you achieve perfect sourdough flatbreads every time.
One frequent issue is adding too much flour during the initial mixing or rolling. This can lead to tough, dry flatbreads. Always add flour gradually and only use enough to prevent sticking when kneading and rolling. The dough should be soft and pliable, not stiff.
Another common mistake is overcooking the flatbreads. Cooking them for too long or on too high heat can make them dry and brittle. Keep an eye on them; you’re looking for golden-brown spots and a slight puffing, not a hard, cracker-like texture. Medium-high heat is usually ideal for achieving a nice char without burning.
Not resting the dough can make it difficult to roll out thinly. The gluten needs a few minutes to relax after kneading. If your dough springs back aggressively when you try to roll it, cover it again and let it rest for another 5-10 minutes. Patience here pays off in easier handling.
Finally, not oiling the griddle sufficiently can cause the flatbreads to stick. A light brush of olive oil on the hot griddle before each flatbread ensures they cook evenly and release easily. Don’t drown the griddle in oil, just enough to create a non-stick surface.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough discard flatbreads are best enjoyed fresh and warm, right off the griddle. However, if you have leftovers or want to get a head start, they store quite well.
To store cooked flatbreads, allow them to cool completely. Stack them with parchment paper in between to prevent sticking, then place them in an airtight container or a resealable plastic bag. They will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
For longer storage, you can freeze the cooked flatbreads. Wrap individual flatbreads tightly in plastic wrap, then place them in a freezer-safe bag. They will last for up to 2 months. Thaw them in the refrigerator overnight or at room temperature.
To reheat, you can warm them gently in a dry skillet over medium heat for 1-2 minutes per side until softened and warm. Alternatively, a toaster oven or microwave can be used, though the microwave might make them a little chewier. For the best texture, a quick reheat on a griddle or in a hot oven is recommended.
If you want to make them ahead, you can prepare the dough up to the point of rolling and cooking. After the 10-minute rest, you can wrap the dough ball tightly in plastic wrap and refrigerate it for up to 24 hours. When ready to cook, let it come to room temperature for about 30 minutes before dividing and rolling.
Questions People Always Ask Before Making This Recipe
Can I use active sourdough starter instead of discard? While you can, this recipe is specifically designed for unfed discard. Active starter will produce a different texture and rise more significantly. For a true flatbread, discard is
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
