Transforming your sourdough discard into something delicious and practical is easier than you think, especially with these three versatile flatbread recipes.
Whether you’re looking for a quick snack, a light lunch, or a creative way to use up that active starter, these ideas are perfect for busy families and anyone who loves simple, flavorful food.
This guide focuses on healthy, easy-to-make sourdough discard recipes that don’t require advanced baking skills. Get ready to discover how simple it is to create flatbreads that are perfect for dipping, topping, or even turning into a satisfying sandwich.
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
Sourdough Discard Flatbreads (3 Ways)
- Total Time: 20-25 minutes
- Yield: 4-6 flatbreads 1x
Description
Transform your sourdough discard into delicious and versatile flatbreads with these three easy recipes. Perfect for quick snacks, light lunches, or a creative way to use up your active starter, these healthy and simple flatbreads are ideal for busy families and home cooks. Learn how to make basic flatbreads and then customize them into Flatbread Pizza, Mediterranean Flatbread, or BBQ Chicken Flatbread.
Ingredients
Instructions
1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. If using any dry optional flavorings like garlic powder or dried herbs, add them here.
2. Mix Wet Ingredients: In a separate large bowl, combine the sourdough discard, 2 tablespoons of olive oil, and 1/4 cup of water (or milk). Stir until well combined.
3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a shaggy dough forms. It will be sticky, which is normal for a discard dough.
4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough comes together and is less sticky. Avoid over-kneading, as this can make the flatbreads tough.
5. Divide and Roll: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a thin, roughly circular or oval shape, about 1/8 to 1/4 inch thick. Don’t worry about perfect shapes; rustic is charming!
6. Cook the Flatbreads: Heat a large skillet or griddle over medium-high heat. Add a small amount of olive oil (about 1 teaspoon) and swirl to coat the pan. Place one flatbread into the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed and cooked through. Repeat with the remaining dough, adding more oil as needed.
7. Prepare Your Variations: Once cooked, use your flatbreads immediately for any of the three variations. For pizza, spread with marinara, sprinkle with cheese and toppings, then bake or broil until cheese is melted. For Mediterranean, spread with hummus and top with fresh veggies and feta. For BBQ chicken, layer with cooked chicken, BBQ sauce, red onion, and cilantro, then warm briefly.
8. Serve Warm: Enjoy your freshly made flatbreads warm, either plain or with your chosen toppings.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: main dish
- Method: pan frying
- Cuisine: fusion
Nutrition
- Serving Size: 1 flatbread
Keywords: sourdough, flatbread, discard, easy, quick, pizza, mediterranean, bbq chicken, homemade, versatile
What You’ll Love About This Quick And Easy Recipe
This recipe collection is a lifesaver for anyone with an active sourdough starter, offering a fantastic solution for using up discard without waste. It’s designed for busy home cooks who appreciate wholesome, homemade options but don’t have hours to spend in the kitchen. You’ll love how quickly these flatbreads come together, making them ideal for impromptu snacks, a light and customizable dinner, or even a fun weekend lunch. They’re perfect for serving alongside soups, salads, or as a base for mini pizzas, appealing to both kids and adults with their customizable nature. This recipe truly shines when you need something fresh, flavorful, and fast.
Everything You Need To Make This Recipe Without Stress
These recipes rely on common pantry staples and your sourdough discard, ensuring you can whip them up without a special trip to the grocery store. We’ll focus on simple ingredients that deliver big flavor.
INGREDIENTS:
- 1 cup unfed sourdough discard (at least 100% hydration, meaning equal parts flour and water by weight)
- 1 cup all-purpose flour (plus more for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (plus more for cooking)
- 1/4 cup water (or milk, as needed)
- Optional additions for flavor (garlic powder, dried herbs, everything bagel seasoning)
- Marinara sauce, mozzarella cheese, and your favorite pizza toppings (for Flatbread Pizza)
- Hummus, sliced cucumber, cherry tomatoes, and feta cheese (for Mediterranean Flatbread)
- Cooked chicken, BBQ sauce, red onion, and cilantro (for BBQ Chicken Flatbread)
When it comes to flour, all-purpose works beautifully here, but you can experiment with a portion of whole wheat flour for added nuttiness and fiber. Feel free to use any neutral-flavored oil you have on hand if olive oil isn’t available. For the optional additions, a good quality dried oregano or Italian seasoning blend can elevate the flavor profile of your flatbreads, especially for the pizza variation.
Time Needed From Start To Finish
This recipe is designed for speed and convenience, making it perfect for those moments when hunger strikes and you need something satisfying without a long wait.
- Preparation Time: 10 minutes
- Cooking Time: 10-15 minutes (per batch of flatbreads)
- Total Time: 20-25 minutes
These times are estimates and can vary slightly depending on how quickly you work and the size of your cooking surface. The beauty of these flatbreads is their quick cooking time, allowing you to enjoy fresh, warm bread in under half an hour.
How To Make It Step By Step With Visual Cues
Creating these sourdough discard flatbreads is a straightforward process. Follow these steps for perfect results every time.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. If using any dry optional flavorings like garlic powder or dried herbs, add them here.
- Mix Wet Ingredients: In a separate large bowl, combine the sourdough discard, 2 tablespoons of olive oil, and 1/4 cup of water (or milk). Stir until well combined.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a shaggy dough forms. It will be sticky, which is normal for a discard dough.
- Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough comes together and is less sticky. Avoid over-kneading, as this can make the flatbreads tough.
- Divide and Roll: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a thin, roughly circular or oval shape, about 1/8 to 1/4 inch thick. Don’t worry about perfect shapes; rustic is charming!
- Cook the Flatbreads: Heat a large skillet or griddle over medium-high heat. Add a small amount of olive oil (about 1 teaspoon) and swirl to coat the pan. Place one flatbread into the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed and cooked through. Repeat with the remaining dough, adding more oil as needed.
- Prepare Your Variations: Once cooked, use your flatbreads immediately for any of the three variations. For pizza, spread with marinara, sprinkle with cheese and toppings, then bake or broil until cheese is melted. For Mediterranean, spread with hummus and top with fresh veggies and feta. For BBQ chicken, layer with cooked chicken, BBQ sauce, red onion, and cilantro, then warm briefly.
- Serve Warm: Enjoy your freshly made flatbreads warm, either plain or with your chosen toppings.
Easy Variations And Serving Ideas That Fit Real Life
These sourdough discard flatbreads are incredibly versatile, making them a fantastic base for all sorts of meals and snacks. For a quick and easy Flatbread Pizza, simply spread a cooked flatbread with your favorite marinara sauce, sprinkle with mozzarella cheese, and add a few pepperoni slices or chopped bell peppers. Pop it under the broiler for a minute or two until the cheese is bubbly and melted, or bake in a hot oven for 5-7 minutes. Kids absolutely love customizing their own mini pizzas!
To create a vibrant Mediterranean Flatbread, spread a generous layer of hummus over a warm flatbread. Top with thinly sliced cucumber, halved cherry tomatoes, crumbled feta cheese, and a sprinkle of fresh parsley or oregano. A drizzle of olive oil can complete this fresh and healthy option. This makes a wonderful light lunch or appetizer.
For a more substantial meal, try the BBQ Chicken Flatbread. Spread a cooked flatbread with a thin layer of BBQ sauce, then top with shredded cooked chicken, thinly sliced red onion, and a sprinkle of shredded cheddar or Monterey Jack cheese. Bake or broil until the cheese is melted and bubbly, then finish with a scattering of fresh cilantro. This is a fantastic way to use up leftover chicken.
These flatbreads are also excellent served simply as a side with a bowl of soup or a fresh salad. Cut them into wedges for dipping into olive oil and balsamic vinegar, or a creamy tzatziki. They’re perfect for a casual buffet or party spread, allowing guests to build their own toppings.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe like this, a few common mistakes can impact your results. Being aware of them can help you achieve perfect flatbreads every time.
One frequent issue is over-flouring the dough during the kneading and rolling process. While you need a little flour to prevent sticking, too much will make your flatbreads tough and dry. Aim for just enough flour to make the dough manageable, keeping it slightly tacky.
Another common slip-up is not heating the pan sufficiently before adding the flatbread. A pan that isn’t hot enough will result in flatbreads that cook slowly, dry out, and don’t get those desirable golden-brown spots and puffy texture. Ensure your skillet is properly preheated over medium-high heat before you start cooking.
Overcrowding the pan is another mistake. Cooking too many flatbreads at once lowers the pan temperature, leading to uneven cooking and steaming instead of browning. Cook one or two at a time, depending on the size of your pan, to ensure consistent results.
Finally, over-rolling the flatbreads too thin can make them brittle and hard, while rolling them too thick can make them doughy and undercooked in the center. Aim for a thickness of about 1/8 to 1/4 inch for the best texture – pliable yet cooked through.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough discard flatbreads are best enjoyed fresh and warm, right off the skillet. However, if you have leftovers or want to get a head start, there are good ways to store them and maintain their quality.
Storing Cooked Flatbreads: Once cooled completely, stack the flatbreads with a piece of parchment paper between each to prevent sticking. Store them in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to 5 days.
Reheating for Best Texture: To reheat, place the flatbreads directly into a dry, hot skillet over medium heat for 1-2 minutes per side, until warmed through and slightly crisp
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.
