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This easy sourdough flatbread recipe is one of my favorite sourdough discard recipes to make when I have extra sourdough discard hanging out in the fridge. It contains simple ingredients and yet the results are deliciously satisfying. It’s simple, super fast, and makes a great side to practically any meal. 

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I like to whip up this super fast sourdough discard flatbread when I forgot to plan a side to our meal, or anytime we’re having soup for lunch.  

Making this sourdough flatbread recipe is super simple – the only ingredient you’ll need is your sourdough starter discard and some butter. Because the flatbread is only made of discard, all the flower has been fermented and it has tons of incredible flavor that I love. It will take you about 10mins total to make. A busy mom’s dream come true! 

Why Eat Sourdough? 

Eating sourdough offers several health benefits that set it apart from regular bread. Firstly, the fermentation process used to make sourdough breaks down complex carbohydrates, making it easier to digest and reducing the likelihood of blood sugar spikes. Additionally, sourdough contains beneficial bacteria and natural yeast, which can promote a healthy gut microbiome and improve digestion. Sourdough bread is also rich in vitamins, minerals, and antioxidants, thanks to the fermentation process unlocking more nutrients from the grains. It also has a lower glycemic index compared to other bread types, making it a favorable choice for those monitoring their blood sugar levels. The distinct tangy flavor and chewy texture that sourdough offers is my favorite thing.

What’s sourdough discard?

Sourdough discard refers to the portion of fermented sourdough starter that is removed or “discarded” during the feeding or maintenance process. When maintaining a sourdough starter, it needs to be regularly fed with equal parts of fresh flour (all purpose flour, whole wheat flour, gluten-free flour, or spelt flour) and water to keep it active and healthy. During this process, a portion of the existing starter is removed to make room for the new feedings. This excess starter, known as sourdough discard, is still rich in natural yeast and lactobacilli, which give sourdough its characteristic flavor and texture. I like to collect my discard and keep it in an airtight container in the fridge for later use.

If you want to get your own sourdough starter going, check out my full guide here. 

Why you will love this sourdough flatbread recipe

1. Very fast – This is a great recipe when you’re in a time pinch. It replaces fresh bread but takes only 10min from start to finish. 
2. Only two ingredients – The only two things you need is active sourdough starter discard and butter or vegetable oil
3. Easy recipe – The best thing about this recipe is how simple it is. If you’re new to cooking, baking, or sourdough – it’s a perfect one to get you going and still have amazing results. 
4. Doesn’t require a mature starter – When baking sourdough bread, your results will differ greatly depending on the maturity of your starter. While you’re building up your sourdough culture to that level, this recipe is a great way to use up all the discard you’ll have left over along the way. 
5. Eliminates food waste – Before I built up a repertoire of easy & fast sourdough discard recipes, there were days when my discard made it into the trash. Whenever that happened, I always felt terrible about wasting food. This is one of those recipes that I can whip up anytime to use up any starter I might need to get rid of fast. And if we don’t end up eating all of it – the chickens get to finish it off! 

Equipment 

• ​frying pan or cast iron skillet
• unfed sourdough starter discard
• spatula

Ingredients

• 1/2 cup sourdough discard 
• 1-2tbs butter

Instructions to make the easy sourdough flatbread recipe

1. Heat up your cast iron pan over medium-high heat
2. Melt 1 tbs of butter (or you can use little olive oil instead) 
3. Pour some of your discard onto the hot pan until it forms a perfect circle inside the edges of the pan. The amount will depend on the size of your hot skillet and the desired thickness of your flat bread
4. Turn the heat down and wait for bubbles to appear on the surface, and for the edges of the flatbread dough to start turning light brown
5. Flip onto the other side using a spatula. The first side should be lightly brown. Cook for an additional minute or a couple of minutes – this depends on the thickness of your dough. In my experience, it’s better to turn the heat down and be patient during this step. The flat bread will be fluffier if you can finish the cooking process on lower heat & a longer time rather than rushing it. 

Homemade Sourdough Flatbread recipe FAQ 

Can I use this recipe as a pizza base? 

Absolutely! When we used to live in Brazil and did not have a proper oven, I would make this exact recipe and use it as a pizza crust. Simply follow the directions above, then turn off the heat, and add your favorite toppings. If you’re using cheese and have an oven of some sort, allow the cheese to melt for a few minutes in the oven – and you’re ready to go! 

What can I serve this sourdough starter discard flatbread with? 

You can serve it with many different things. A very simple way is with butter or any other bread spread. I like to use sour cream, cream cheese or just serve with an olive oil side. Sprinkle with salt, or any other seasoning – bagel seasoning is my favorite! 

Can I store the flatbread? 

Whenever I make this recipe in my house, it ends up being eaten very fast. However, I have stored it until the next day without any issues at all. You can store it in the fridge, but make sure to take it out ahead of time to bring it to room temperature before eating. If I know we’ll be finishing it off within a day or so, I just leave it out on my kitchen counter.