Sourdough Discard Flatbread
This 3 ingredient flatbread is made from sourdough discard using a cast-iron skillet. We make this for a simple last-minute breakfast, healthy snack or to add a quick bread component to dinner.
Top your flatbread with everything bagel seasoning, some fresh or dried herbs, or turn it into a pizza like we often do!
Related: Sourdough Pretzel Bites
Related: Sourdough Discard Focaccia Bread
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Sourdough discard flatbread recipe
My favorite part about this recipe is how versatile it is. You can make it as simple or complex as you like. This would be a fun recipe to turn into a pizza bar for kids or guests!
Ingredients
- 2 cups sourdough discard (fed or straight from the fridge)
- 3 tbs olive oil (divided)
- Topping of choice to taste (see below for options)
Instructions
- Pull your starter out of the fridge a couple of hours before you want the flatbread (this step is optional but makes the starter easier to work with).
- Preheat your cast-iron skillet just over medium to medium-high heat for about 2 minutes.
- Add 1 tbs oil to your skillet and let this preheat for about 1 minute.
- Pour your sourdough discard onto your hot skillet and don’t touch for several minutes.
- While the flatbread is still wet on top add any seasonings, spices, shredded cheese or dried herbs.
- Turn the skillet down to medium-low and use a spatula to peak under the flatbread to see if a crispy, spotty brown crust has formed. If so, flip the flatbread.
- Let the bottom form a spotty brown crust for several minutes and transfer the flatbread from skillet to cutting board.
- Top with any additional toppings and use a pizza cutter to cut into strips or triangles.
storage options for sourdough flatbread
You can store at room temp, refrigerate, or freeze this sourdough discard flatbread. Here are the storage and reheating instructions for all three options.
Room temp storage
Place flatbreads in an airtight container and set them at room temp for up to 3 days.
Reheating from room temp
To reheat your flatbread from room temp you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 20 seconds, or go without reheating at all.
Refrigerator storage
Place flatbreads in an airtight container and set them in the refrigerator for up to 5 days.
Reheating from refrigerator
To reheat your flatbread from the refrigerator you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 30 seconds.
Freezer storage
Place flatbreads in an airtight container and set them in the freezer for up to 3 months.
Reheating from frozen
To reheat your flatbread from frozen you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 1 minute.
Tips for using sourdough discard for flatbread
- Take your starter out of the fridge a couple hours prior to using so it can be easier to work with (ie. more spreadable in the cast iron skillet).
- Feed your starter a few hours prior to using to have enough for the flatbreads, but also because it puffs us a little better that way.
- Make sure your cast iron skillet is preheated prior to adding the oil, then ensure the oil is preheated before adding the starter. You want the starter to start sizzling right away.
- This recipe is made using a 12-inch cast iron skillet, but you can use any size. Just be sure to adjust the starter amount as necessary.
- Let the sourdough starter discard and sit on the cast iron for several minutes prior to flipping. You want a nice, brown crust.
- If you’re using a seasoning or dried herbs, apply those to the starter right after pouring your starter onto the skillet so they stick to the flatbread.
serving suggestions for sourdough flatbread
- Breakfast style – with eggs and bacon
- Lunch style – turn into a sandwich
- snack style – dip into some hummus, tzatziki
- Dinner style – turn into a pizza
topping options
The topping options for your sourdough discard flatbread are endless. Here is some inspiration for you! Keep in mind that some toppings in this list can be added to the flatbread prior to flipping (like dried herbs and everything seasoning) but some need to be added after the flatbread has been cooked and removed from the pan (like goat cheese, balsamic drizzle, pizza toppings).
- everything bagel seasoning
- fresh herbs (sage, rosemary or basil are my favorite)
- dried herbs (sage, basil, thyme, rosemary)
- sundried tomatoes
- cheddar cheese
- goat cheese
- pizza style – anything you like to add to pizza!
- balsamic glaze drizzle
- caramelized onions
- Chives
- Green onions
- Pesto drizzle
- Hummus
- Nutella
- whipped cream
- bananas
- strawberries
- blueberries
- chia seed jam
- any combination of the above that sounds good!
why you’ll love sourdough starter flatbread
- This sourdough flatbread can be made in 10 minutes or less with only a couple minutes of hands on time!
- Eat this sourdough discard flatbread for breakfast, lunch or dinner as a healthy side.
- You’ll love how versatile this sourdough starter is. You can make it sweet, savory, herby, cheesy, you name it!
- This is a great make-ahead flatbread recipe.
- It’s crunchy and tangy and has the prefect texture!
- You only need 3 ingredients and the 3rd ingredient (toppings) is totally optional and versatile.
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(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)
- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more Sourdough recipes
Same-Day Sourdough Pizza Crust Recipe
Roasted Garlic Sourdough Bread
How to fix a Bad Sourdough Starter
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sourdough discard faq
Sourdough discard is any leftover sourdough starter that you don’t want to keep. A reason you may want to discard starter could be that you have too much starter in your jar and it may overflow once it rises.
Sourdough starter and discard are essentially the same thing. The difference is your intent for using it. Your sourdough starter will be used for cooking or baking; whereas your sourdough discard will be discarded rather than used.
Sourdough discard has many health benefits including probiotics for gut health and it’s rich in vitamins and minerals that are good for your body.
Yes, you can absolutely use sourdough starter discard for many recipes. For example, I have several sourdough discard muffins recipes and sourdough discard flatbread!
Whether you use your sourdough discard for a recipe or actually discard it, you should always discard a portion of your sourdough starter after feeding it. This will help to maintain a healthy and active starter.
Pin it for later – sourdough discard flatbread
Related: Sourdough Discard Bread Rustic Loaf
Related: Sourdough Discard Bagels
print the sourdough discard flatbread recipe
Sourdough Discard Flatbread
Ingredients
Equipment
Method
- Pull your starter out of the fridge a couple of hours before you want the flatbread (this step is optional but makes the starter easier to work with).
- Preheat your cast-iron skillet just over medium heat for about 2 minutes.
- Add 1 tbs oil to your skillet and let this preheat for about 1 minute.
- Pour your sourdough discard onto your hot skillet and don't touch for several minutes.
- While the flatbread is still wet on top add any seasonings, spices, shredded cheese or dried herbs.
- Turn the skillet down to medium-low and use a spatula to peak under the flatbread to see if a crispy, spotty brown crust has formed. If so, flip the flatbread.
- Let the bottom form a spotty brown crust for several minutes and transfer the flatbread from skillet to cutting board.
- Top with any additional toppings and use a pizza cutter to cut into strips or triangles.
Notes
storage options for sourdough flatbread
You can store at room temp, refrigerate, or freeze this sourdough discard flatbread. Here are the storage and reheating instructions for all three options.Room temp storage
Place flatbreads in an airtight container and set them at room temp for up to 3 days.Reheating from room temp
To reheat your flatbread from room temp you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 20 seconds, or go without reheating at all.Refrigerator storage
Place flatbreads in an airtight container and set them in the refrigerator for up to 5 days.Reheating from refrigerator
To reheat your flatbread from the refrigerator you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 30 seconds.Freezer storage
Place flatbreads in an airtight container and set them in the freezer for up to 3 months.Reheating from frozen
To reheat your flatbread from frozen you can place it in a cast-iron skillet over low heat until heated through, nuke in the microwave for about 1 minute.Tips for using sourdough discard for flatbread
- Take your starter out of the fridge a couple hours prior to using so it can be easier to work with (ie. more spreadable in the cast iron skillet).
- Feed your starter a few hours prior to using to have enough for the flatbreads, but also because it puffs us a little better that way.
- Make sure your cast iron skillet is preheated prior to adding the oil, then ensure the oil is preheated before adding the starter. You want the starter to start sizzling right away.
- This recipe is made using a 12-inch cast iron skillet, but you can use any size. Just be sure to adjust the starter aount as necessary.
- Let the sourdough starter discard sit on the cast iron for several minutes prior to flipping. You want a nice, brown crust.
- If you’re using a seasoning or dried herbs, apply those to the starter right after pouring your starter onto the skillet so they stick to the flatbread.
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