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sourdough discard flatbread with dried herbs on top next to a blue and white striped tea towel
Kyrie | Healthfully Rooted Home

Sourdough Discard Flatbread

This 3 ingredient flatbread is made from sourdough discard using a cast-iron skillet. It's tangy, crunchy and can be made as a simple last-minute breakfast, healthy snack or to add a quick bread component to a dinner.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 1 12-inch flatbread
Course: Breakfast, dinner, Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sourdough starter discard
  • 2 tbs olive oil or avocado oil (divided)
  • herbs, everything bagel seasoning, cheese or other toppings to taste.

Equipment

  • 12-inch cast iron skillet
  • Spatula
  • Cutting board
  • Knife or pizza cutter

Method
 

  1. 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).
  2. Preheat your cast-iron skillet just over medium heat for about 2 minutes.
  3. Add 1 tbs oil to your skillet and let this preheat for about 1 minute.
  4. Pour your sourdough discard onto your hot skillet and don't touch for several minutes.
  5. While the flatbread is still wet on top add any seasonings, spices, shredded cheese or dried herbs.
  6. 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.
  7. Let the bottom form a spotty brown crust for several minutes and transfer the flatbread from skillet to cutting board.
  8. 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Let the sourdough starter discard sit on the cast iron for several minutes prior to flipping. You want a nice, brown crust.
  6. 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.