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Sourdough Discard Flatbread (Easy, No Rest, No Yeast Recipe)
The best soft, bubbly and chewy sourdough discard flatbread made with 5 ingredients, no yeast, and no resting time.
Equipment
- 1 cast iron skillet or other large skillet of choice
Ingredients
- 1 ¼ cup sourdough discard
- 1 cup flour, plus about â…“ cup for rolling
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp avocado oil, plus more for cooking
Instructions
- In a large bowl, combine discard, flour, baking powder, salt and oil and mix until a sticky dough forms
- Lightly sprinkle a large work surface with flour and turn out the dough
- Knead for 3-4 minutes or until the dough is smooth and no longer sticking to your hands
- Heat a large skillet to medium-high heat (if using a non-stick skillet, no extra oil is needed but 1-2 tbsp extra oil will be needed for cast iron or other skillets)
- Divide the dough into 4 equal pieces and roll out to about ⅓-½ an inch thick, sprinkling more flour as needed if the dough sticks to your rolling pin
- Cook for 2-3 minutes on one side (depending on thickness), or until the dough bubbles and there are deep golden brown spots on the bottom
- Flip and cook for another minute or until the bubbles are browned (see Note 1)
- Transfer cooked flatbreads to a plate and repeat with remaining dough rounds
- Store in the fridge for up to a week or freeze for up to 6 months
Notes
Note 1: The flatbread will almost be fully cooked through when flipped so you just need to cook the surface a little.
Note 2:Â This flatbread freezes beautifully, so you can easily make a double or triple batch of this and freeze them. Thaw one or two flatbreads at a time so you always have some on hand.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 flatbreadCalories: 259kcalCarbohydrates: 41gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 458mgPotassium: 36mgFiber: 1gSugar: 0.1gCalcium: 95mgIron: 2mg
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