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Sourdough Discard Flatbreads

Sourdough discard flatbreads are one of my favorite things to make with sourdough discard. They are a perfect with a smear of butter, as the crust for grilled pizza, or cut up with hummus! You could even warm them and use them for wraps!
5 from 1 vote
Course Side Dish
Cuisine American
Servings 8 flatbreads

Ingredients
  

  • 1 cup sourdough starter discard
  • ½ cup warm milk
  • ¼ cup sour cream
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Softened butter to use while cooking the flatbreads

Instructions
 

  • Mix together the sourdough starter discard, milk, and sour cream in a large bowl. Mix until smooth and combined.
  • In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients into the liquid mixture, and mix until the dough forms a ball. Add additional flour if the dough is too sticky. Gently knead the dough just until smooth. Grease the bowl, and cover the bowl with a towel.
  • Set in a warm place and let the dough rise for approximately 3-4 hours. Once dough has risen slightly, knead again gently on a lightly floured surface. Divide the dough into 8-10 dough balls.
  • Roll the dough balls into thin circles that are approximately ¼ inch (or thinner). Try to use the minimal amount of flour while rolling them out.
  • Heat a cast iron skillet over medium heat. Melt a thin layer of butter in the cast iron pan (about 1 tsp). Place the dough in the hot cast iron skillet. Cook for about 1 minute or until the dough is nice and bubbly. Turn the dough and cook the other side until cooked through, for approximately another minute. Allow to cool on a cooling rack.