Easy 5-Minute Sourdough Discard Flatbread

If you have 5-minutes and sourdough discard, you can prepare a quick and easy flatbread.

Sourdough baking is a wonderful journey, leaving one with lots of unexpected and delicious treats along the way. Since I bake a sourdough loaf nearly every morning, I sometimes overestimate the need for the day and I’m left with sourdough discard – if you don’t know, sourdough discard is just the excess and inactive wild yeast that you essentially don’t need, it is literally something that can be discarded as it is in addition to the wild yeast (or “starter”) that we are keeping on hand.

Instead of tossing it out, I like to turn the excess into a quick flatbread that I can enjoy on its own or with my favorite dips, usually hummus – or when I want a bit of sweet and savory I top it with my favorite fig jam. I came across a few recipes for this simple flatbread when I started my sourdough journey that touted its ease and forgiveness and it’s since become my go-to. Since there’s no additional flour or baking soda, you won’t get those puffy air bubbles, it’s not a well constructed naan or pita-type bread. Rather, it is quite literally a flat bread with a slight tang of sourdough and a buttery essence.

The combination of sea salt and fragrant dried herbs adds an extra layer of flavor, while a pat of butter ensures a golden, crispy crust. Let’s dive in! This is insanely forgiving as you only use the starter on hand. You can thin it out with a bit of fresh water (stir well to mix) or make it thicker, simply by adding more or less discard to the pan.

Ingredients

• 1/3 cup sourdough discard, more or less this is just a reference
• 1/2 tablespoons butter, more as needed
• Flaky sea salt, to taste
• Dried herbs (such as parsley and dill), to taste
• Fresh water, optional, if you want to thin the discard out a bit

Instructions

Prepare the Pan
Heat a nonstick pan over medium heat. Add a 1/2 tablespoon of butter, allowing it to melt and coat the bottom of the pan evenly. The butter not only helps in cooking the flatbread but also adds a rich buttery flavor and a bit of a crispy edge.

Consistency
The consistency should be spreadable, it’s even ok if it’s a bit runny, it will set very quickly. If the discard is too thick, just add a little water and mix well.

Spread the Batter
Quickly pour the sourdough mixture into the hot pan. Use the back of a spoon to spread the discard into an even layer, it might take a little finessing in a circular or back-and-forth motion.

Season & Cook the Flatbread
Add a bit of flaky sea salt and dried herbs, such as parsley and dill. This will infuse the flatbread with aromatic flavors. Allow the flatbread to cook until it turns a beautiful golden brown on one side; this should take about 2-3 minutes. Flip and do the same on the other side. Cook until it is cooked through.

Serve and Enjoy
Once done, carefully remove the flatbread from the pan and let it cool slightly. Serve it warm, either alone as a snack or alongside your favorite dips and spreads.

Tips

• Get creative with your toppings!
• This recipe can easily be doubled or halved based on your sourdough discard amount.

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If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see!  Just make sure to tag me @chasingtheseasons so I don’t miss it!

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