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Sourdough Discard Flatbread: Soft, Fast, No-Yeast
Soft, pliable flatbread from discard in 30 minutes — perfect for wraps, dipping, or quick personal pizzas.
Diana Khoury2 min read
Sourdough discard flatbread is soft, pliable, and ready in about 30 minutes — no yeast, no rise, just discard, flour, and a hot skillet. It's perfect for wraps, dipping into curries and hummus, or as a fast personal pizza base.
Recipe (makes 6)
- 250g sourdough discard
- 200g all-purpose flour (plus more as needed)
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 tsp baking powder (optional, for puffier bread)
Method
- Mix everything into a soft, slightly tacky dough. Add flour a little at a time until workable.
- Divide into 6. Rest 10 minutes (optional but helps rolling).
- Roll each into a thin round.
- Cook in a dry or lightly oiled hot skillet, ~1–2 minutes per side, until bubbled and spotted brown.
- Stack under a towel to stay soft.
Uses
| Use | How |
|---|---|
| Wraps | Fill with grilled veg, meat, hummus |
| Dipping | Serve with curry, soup, dips |
| Pizza | Top and broil 3–5 minutes |
| Quesadilla | Fill with cheese, fold, crisp |
Tips
- Cook it hot and fast for soft, bubbly flatbread.
- Brush with garlic butter and herbs for a naan-style finish.
- For crispier flatbread, roll thinner and cook a bit longer.
Frequently asked questions
Can I make it without baking powder?
Yes — it'll be a bit denser and more tortilla-like, still delicious.
Can I bake instead of pan-fry?
Yes — bake at 450°F on a hot stone or sheet for 5–8 minutes.
How do I store it?
Keep wrapped at room temp for a day, or freeze with parchment between layers.
Flatbread is the fastest discard fix there is. SourdoughAI helps you use discard before it piles up.