Introduction
If you have sourdough discard sitting in your kitchen, you can transform it into a delightful treat with this easy 3-Ingredient Sourdough Discard Flatbread recipe. Quick to make and incredibly versatile, these flatbreads are perfect for serving with dips, making wraps, or simply enjoying on their own.
Ingredients
– ½ cup sourdough discard (unfed)
– ½ cup plain Greek yogurt (or regular yogurt)
– 1 cup all-purpose flour (plus more for dusting)
Optional Add-ins:
– ½ teaspoon salt
– 1 teaspoon garlic powder or minced garlic
– 1 teaspoon dried herbs (e.g., oregano, thyme, or rosemary)
– 1 tablespoon olive oil or melted butter (for brushing)
Prep Time
10 minutes
Cook Time
1-2 minutes per flatbread
Total Time
Approximately 20 minutes
Yield
4 to 6 flatbreads
Instructions
1. In a medium mixing bowl, combine the sourdough discard, yogurt, and flour. If desired, add salt, garlic, and herbs to enhance the flavor.
2. Stir the mixture until a soft, sticky dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it becomes manageable.
3. Lightly flour your work surface and knead the dough gently for 1 to 2 minutes until smooth and elastic. Let the dough rest for 5 to 10 minutes to relax the gluten.
4. Divide the dough into 4 to 6 equal portions. Roll each portion into a thin round or oval, about ⅛-inch thick.
5. Heat a dry skillet (non-stick or cast iron) over medium-high heat. Once hot, place a rolled-out dough round onto the skillet. Cook for 1 to 2 minutes on each side, until bubbles form and golden brown spots appear. Repeat with the remaining dough portions.
6. Optionally, brush the cooked flatbreads with olive oil or melted butter for added flavor.
Enjoy your homemade sourdough discard flatbreads!
Detailed Directions and Instructions
Mix the Ingredients
In a medium mixing bowl, combine the sourdough discard, yogurt, and flour. If desired, add salt, garlic, and herbs to enhance the flavor.
Form the Dough
Stir the mixture until a soft, sticky dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it becomes manageable.
Knead and Rest
Lightly flour your work surface and knead the dough gently for 1 to 2 minutes until smooth and elastic. Let the dough rest for 5 to 10 minutes to relax the gluten.
Divide and Shape
Divide the dough into 4 to 6 equal portions. Roll each portion into a thin round or oval, about ⅛-inch thick.
Cook the Flatbreads
Heat a dry skillet (non-stick or cast iron) over medium-high heat. Once hot, place a rolled-out dough round onto the skillet. Cook for 1 to 2 minutes on each side, until bubbles form and golden brown spots appear. Repeat with the remaining dough portions.
Optional Finishing Touch
Brush the cooked flatbreads with olive oil or melted butter for added flavor.
Notes
Serving Suggestions
These flatbreads can be served as a side dish, or used to wrap around fillings or dips.
Storage
Store any leftover flatbreads in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Variations
Feel free to experiment with different herbs and spices to customize the flavor of your flatbreads.
Cook techniques
Mixing Ingredients
Combine your sourdough discard, yogurt, and flour until a soft dough forms. Adding optional ingredients like salt or garlic can enhance flavor.
Forming the Dough
Mix until the dough is soft and sticky. Adjust with extra flour if necessary for manageability.
Kneading and Resting
Knead the dough gently for 1 to 2 minutes on a floured surface, then let it rest for 5 to 10 minutes to relax the gluten.
Dividing and Shaping
Divide the dough into equal portions and roll each into thin rounds about ⅛-inch thick for even cooking.
Cooking the Flatbreads
Heat a skillet over medium-high heat, then cook the rolled dough for 1 to 2 minutes on each side until golden and bubbly.
Finishing Touch
Brush the cooked flatbreads with olive oil or melted butter for additional flavor.
FAQ
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but the flatbreads will have a different texture and flavor profile.
What can I use instead of Greek yogurt?
Regular yogurt or even buttermilk can be used in place of Greek yogurt.
How do I store leftover flatbreads?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness.
Can I freeze the flatbreads?
Yes, cooked flatbreads can be frozen. Just ensure they are cooled and stored in a freezer-safe container or bag.
What can I serve with sourdough discard flatbreads?
These flatbreads pair well with dips like hummus, tzatziki, or can be served as a side with soups and salads.
Conclusion
Enjoying homemade sourdough discard flatbreads is a delightful way to reduce waste while indulging in a delicious treat. The recipe is not only simple but also incredibly versatile, allowing for various flavor combinations that can elevate your meals.
More recipes suggestions and combination
Herbed Flatbreads
Add a mix of fresh herbs like parsley, basil, and chives to the dough for a fresh, flavorful twist.
Cheesy Flatbreads
Incorporate shredded cheese like mozzarella or feta into the dough before cooking for a cheesy delight.
Spicy Flatbreads
Mix in some red pepper flakes or cayenne pepper for a spicy kick, perfect for pairing with dips.
Sweet Flatbreads
Add a tablespoon of honey or cinnamon for a sweet variation that can be served with yogurt or fruit.
Vegetable-Stuffed Flatbreads
Fill rolled-out flatbreads with sautéed vegetables, cheese, and herbs before cooking for a hearty meal.
Dip Pairings
Serve the flatbreads with hummus, tzatziki, or marinara sauce for dipping to enhance your dining experience.
