Sourdough discard flatbread recipe (perfect for wraps)

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If you’re into making sourdough, chances are that you might be wondering what you can do with the ‘discard’ portion of your sourdough starter. If you’re like me and hate waste, then this recipe will be perfect for you! This easy sourdough flatbread recipe is a great way to utilise excess sourdough starter that you might otherwise throw away. Using simple ingredients and basic equipment, these sourdough discard flatbreads are a great alternative to store bought wraps, pita bread, naan, mini pizzas and tortillas.

What is flatbread?

Flatbread is a type of bread that is flattened and typically unleavened, meaning it doesn’t use yeast or other leavening agents to rise. It’s one of the oldest forms of bread, dating back thousands of years and is a staple food in many cultures around the world. Flatbreads can vary widely in terms of ingredients, thickness, and cooking methods. 

What is sourdough starter v discard?

If you’re into making homemade sourdough bread, you probably hear the words sourdough ‘starter’ and sourdough ‘discard’ being used a lot. Essentially, sourdough ‘starter’ is the fed, active, bubbly starter that is ready to be used in baking sourdough bread or other goods. The sourdough ‘discard’ is what is typically removed from the fed starter, after it has risen, and discarded before the next feeding (if you are not ready to bake bread).

Both sourdough starter and sourdough discard are the product of the fermentation of flour and water by wild yeast. This fermentation creates a tangy flavour and causes bread products to rise. Instead of discarding at each feeding, you can save the ‘discard’ and keep it in a jar in the fridge for when you’d like to use it in recipes such as this one. Using up extra sourdough discard in recipes instead of actually discarding it reduces food waste and also saves you money, you can find more sourdough discard recipes on my blog! You can also check out my article on how to care for a no-discard sourdough starter here.

Does my flatbread dough need to rise?

Because this recipe uses sourdough discard instead of active sourdough starter, and doesn’t call for the addition of a leavening agent such as yeast, you won’t expect to see a rise in the dough. This is totally fine. You may notice a slight rise if you decide to long-ferment the dough for 8-12 hours in the fridge. The long fermentation process may offer additional health benefits due to the activity of the lactic acid bacteria making the flour more easily digestible for those with gluten sensitivities.

A note on store-bought alternatives

I stopped buying wraps, flatbread and tortillas from the shops a little while ago when I couldn’t find any that didn’t contain additives such as vegetable oil, preservatives, gums and emulsifiers. That’s not to say that we never eat these things, but I try to avoid them when possible. It’s also much cheaper to make these at home.

You can purchase wraps/flatbread/tortillas with great wholefood ingredients, though I find these are quite expensive compared to making your own.

Can these flatbreads be frozen?

Yes, these sourdough discard flatbreads can absolutely be frozen! I love to make a big batch of these and have them in the freezer ready to go. That way, when we need a quick meal, we can just pull out a couple, defrost them, heat them in a pan and add our favourite fillings or use them as a side.

Ingredients required for sourdough discard flatbread

• Sourdough discard
• Baker’s or all purpose flour
• Greek yogurt
• Olive oil
• Salt

Equipment required for sourdough discard flatbread

• ​Mixing bowl
• Dough whisk or wooden spoon
• Cast iron skillet or frying pan
• Rolling pin
• Parchment paper

How to make sourdough discard flatbread

Combine ingredients

In a medium mixing bowl, add sourdough discard, yoghurt and olive oil. Stir to combine. Add flour and salt. Stir to combine, the dough will be slightly sticky.

Knead dough

Remove mixture from the bowl and turn it out onto a floured work surface. Knead for a couple of minute until the dough comes together. You can use a mixer with a dough hook if you prefer. Shape the dough into a ball and return it to the bowl. The dough should be soft enough to make a finger mark when you gently press it. Cover with a damp tea towel, beeswax wrap or plastic wrap.

Rest dough

Place the covered bowl on the counter at room temperature and rest for 1-3 hours. You can also long ferment the dough for 8-12 hours in the fridge.

Divide dough

Turn the rested dough out on to a floured surface and divide into 8 equal pieces (you can alter this to achieve the desired size). Shape each piece into a ball and sprinkle flour on top of the dough ball. Using a rolling pin (or olive oil bottle like me), roll each ball into a somewhat round shape. You will need to add more flour to prevent the dough sticking to the bench. Roll out to approximately 2-3mm thick.

Roll out the rest of the dough

Continue rolling out the rest of the dough balls, and either leave each flatbread on the floured work surface or place between sheets of parchment paper. This will prevent them from sticking together.

Cook

Preheat a frying pan or cast-iron skillet over medium heat. Add olive oil, ghee, or tallow to your pan and carefully place your flatbread into the hot skillet. Cook for 2-3 minutes each side, adjust heat accordingly to prevent them from burning. The flatbread should bubble as they cook and be soft and flexible once cooked. Repeat this for the rest of the flatbreads.

Serve, enjoy and store your flatbread

These flatbreads are so versatile, it’s one of the things I love the most about them. You can store your flatbreads in an airtight container for 2-3 days or freeze for up to 3 months.

Here are some serving suggestions;

• Flour tortillas – enjoy with your favourite Mexican style fillings to make some tasty soft tacos.
• Wraps – try adding Greek style lamb, lettuce, tzatziki, tomato and red onion.
• Pizza bases – top with your favourite pizza toppings. You can do this before cooking your flatbreads, or you could cook them and pop in the freezer for some convenient pre-prepared pizza bases.
• Sourdough naan bread – brush with a mixture of melted butter, salt and fresh garlic for a delicious garlic naan style side to curries.