Sourdough Discard Flatbreads

A quick, chewy flatbread that puts your sourdough discard to delicious use — ready in under an hour with pantry staples.

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• 1 cup sourdough discard

• 0.5 cups milk

• 1/4 cup olive oil, plus more for brushing

INSTRUCTIONS

1. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder until combined.

2. Form the dough: Pour in 1 cups sourdough discard, 0.5 cups milk, and 1/4 cup olive oil, plus more for brushing. Mix until a shaggy dough forms.

3. Knead: Turn the dough onto a lightly floured surface and knead until smooth, about 3–4 minutes. Or mix in electic mixer for 2-3 minutes. 

4. Rest the dough: Leave the dough in the bowl, cover, and let it rest at room temperature for 30 minutes.

5. Shape: Turn the dough back onto a floured surface and divide into 6 equal pieces. Using your hands, flatten each piece into a circle about 1/4" thick.

6. Cook: Heat a skillet over medium-high heat. Once hot, brush one side of a flatbread with olive oil and place it oiled-side down in the skillet. Cook for 2–3 minutes until bubbles form, and the bottom is golden, then brush the top, flip, and cook another 2 minutes. Repeat with the remaining flatbreads.