Quick Sourdough Discard Flatbread (No Yeast)
A soft, bubbly, and gut-friendly flatbread made in under 20 minutes. No commercial yeast required—perfect for using up sourdough discard.
Ingredients
- 1 cup 250g Sourdough Discard (unfed, straight from the fridge)
- 1 cup 125g All-Purpose Flour (plus extra for dusting)
- 1 tbsp Olive Oil or melted butter
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
Instructions
- Mix: In a medium bowl, combine the sourdough discard, olive oil, and sea salt. Stir well.
- Dry Ingredients: Add the flour and baking powder. Mix with a spatula until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface. Knead gently for 1–2 minutes until smooth. If the dough is too sticky, add 1 tbsp of flour at a time.
- Rest: Let the dough rest for 5 minutes (this relaxes the gluten for easier rolling).
- Divide: Cut the dough into 6 equal pieces. Roll each piece into a thin circle (about 1/8 inch thick).
- Sear: Heat a cast-iron skillet or non-stick pan over medium-high heat. Do not add oil to the pan.
- Cook: Place one flatbread in the hot pan. Cook for 60–90 seconds until large bubbles form and the bottom has charred brown spots. Flip and cook for another 60 seconds.
- Steam: Place finished flatbreads in a stack inside a clean kitchen towel to keep them soft.
Notes
For the best results, ensure your skillet is pre-heated before the first bread hits the pan. If you find the bread is too 'bready' and not 'bubbly,' check the freshness of your baking powder. This recipe works best with discard that is 1–2 weeks old, as the higher acidity reacts better with the leavening agent to create a soft, tangy flatbread.