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–+ servings
Stack of cooked, lightly charred sourdough flatbread resting under a damp towel

Sourdough Flatbread

This optimized recipe deconstructs the common failures in sourdough discard flatbread by focusing on proper hydration, chemical leavening (baking soda), and a critical 1-hour rest period to achieve soft, pliable, and tang-rich results.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine Mediterranean
Servings 10 flatbreads
Calories 500 kcal

Equipment

  • medium bowl
  • Non-stick pan or cast iron skillet
  • Damp towel
  • Rolling Pin

Ingredients
  

Flatbread Ingredients

  • 1 Cup Warm Water
  • 3/4 Cup Sourdough Discard
  • 1/4 Cup Olive Oil
  • 3 1/2 Cups Flour
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Baking Soda Critical chemical driver for lift

Instructions
 

Mixing and Kneading

  • In a medium bowl, combine your water, discard, and olive oil; stir well.
  • Sprinkle on top of the wet ingredients your flour, sea salt, and baking soda.
  • Using your fingers, gently stir the dry ingredients on top, and then start to combine the wet and dry ingredients together.
  • Once they are mostly combined in the bowl, place the dough on a non-floured surface and start kneading it. Keep kneading until the dough is very uniform. If too sticky, add some flour to your surface.
  • Cover with a damp towel and check the dough after 15 minutes (it should spring back slowly when poked and no longer feel tacky). Then cover again with a damp towel and let rest for 1 hour for gluten relaxation.

Cooking the Flatbreads

  • Heat a non-stick pan or cast iron skillet over medium heat. Ensure the pan has a little bit of butter or olive oil on it for texture and to reduce burnt spots (reapply after every few flatbreads).
  • Divide your dough into 10 equal pieces.
  • On a non-floured surface, use a rolling pin to roll each dough piece very thin, aiming for almost translucent for maximum softness.
  • Place the rolled flatbread on the hot pan and cook until it bubbles, then flip and continue to cook the other side.
  • When finished cooking each flatbread, immediately place it on a plate covered with a very damp towel to prevent drying out.
  • Repeat with the remaining dough and serve warm. You may brush the tops with garlic herb butter or olive oil to enhance the flavor.

Notes

These flatbreads keep in the fridge for one week when stored in an airtight container. Reheat in the microwave for 15-20 seconds wrapped in a damp paper towel to restore moisture and softness. For a pizza base conversion, roll dough pieces to double the thickness and cook for 3-4 minutes per side over medium-low heat before topping, or bake at 450°F (232°C) for 5 minutes before adding toppings, then finish for another 5-7 minutes.

Nutrition

Calories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20g
Keyword quick baking, skillet bread
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