Quick and Easy Sourdough Discard Flatbread (No Wait Recipe)

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With the help of a trusty sourdough starter, this quick sourdough discard flatbread made with simple ingredients can be on your table in 15 minutes flat. And I promise you, the process could not be any easier.

Using sourdough discard for this easy flat bread is a game-changer for both seasoned sourdough enthusiasts as well as sourdough beginners. Not only does it reduce food waste, it’s also a great way to enhance the flavor and texture of virtually any baked good, including this flatbread! The tangy taste from the fermentation process brings depth, while the natural leavening promotes a delightful chewiness.

Sourdough discard flatbread is incredibly versatile and quick to prepare. With minimal ingredients and little prep time, you can whip up a batch to serve with any meal, or even as a snack. Whether you enjoy it plain, topped with your favorite herbs, or served alongside dips, this easy recipe is adaptable. The lactic acid bacteria in the starter boasts tons of incredible flavor.

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My experience with sourdough discard

At one point seven or eight years ago, I was a mom of one kid. I was all about making my own bread, muffins, bars, and treats so that our family could avoid processed ingredients. That was my first ever experience with sourdough starter.

That first ever experience with sourdough starter was a special one. I had actually made my own starter, and was using it to make bread and other goodies on a regular basis. The difference back then was, I didn’t realize just how many other baked goods and bread products I could make from my unfed sourdough starter. And this easy sourdough flatbread recipe I’m about to share with you, is just one example of that.

Back in those days, I had more TIME! When things started getting a little too busy, well, my starter died. And I didn’t really know anyone else to help me revive/replenish it. So, I gave up on sourdough for the time being, thinking I’d pick it up again soon. It took a few years, but a friend gave me some starter that is providing us with even more nourishment than I knew it was capable of during my first stint with sourdough. Thanks to the internet, I’m also making way more goodness with it than I was before. That may have something to do with the fact that I now have 4 boys who do nothing but eat all day, but I digress.

I feed my sourdough starter with organic all-purpose flour. I like to keep the texture nice and thick to get the best results.

If you’re new to sourdough and need a trusted friend to guide you through the process of making homemade sourdough bread (and more) without the overwhelm, you may consider enrolling in my comprehensive course, Honest Sourdough.

Why I love this recipe

• It doesn’t require any planning ahead.
• It’s a delicious way to use up a lot of sourdough discard.
• The flatbread “dough” can also be used as a pizza crust base (more on that later).
• It’s baked in the oven instead of made on the stovetop, so it’s more hands-off option.
• It’s chewy and delicious even when made with active starter, meaning you can make it no matter what state your starter is in.
• There’s no rolling into dough balls required. Just pour your starter on a preheated stone or skillet and bake!

How to make this quick and easy sourdough flatbread recipe

Begin by placing a pizza stone, cooking steel, or cast iron skillet in a cold oven and start preheating to 450 degrees. Starting with a room temperature skillet just does not work with this recipe. You really want a hot skillet or stone in order to prevent sticking and to encourage more crisping action.

Once the oven is preheated along with the skillet or stone, take it out and brush it with a thin layer of olive oil (you can also experiment with using melted butter). Then, pour the sourdough starter directly onto hot stone and spread into desired shape using a spatula or the back of a wooden spoon. You’ll want to work somewhat quickly, because the flatbread starts cooking on contact. You can try making a perfect circle if you want to use the flatbread as pizza bases, or do it a little more square if you want to slice into breadstick-like shapes.

Next, sprinkle the top of the flatbread with salt, garlic powder, and herbs, if desired. (See below for more flavor ideas and variations.) Place it back in the oven and bake for 10-15 minutes, depending on the level of crispness you’re looking for. Slice with a pizza cutter or sharp knife and serve warm!

​Flavor variations for sourdough discard flatbread

There are a variety of ways to enjoy your quick sourdough discard flatbread! Here are just a few:

• Everything Bagel Sourdough Flatbread: Top with 1 tablespoon or so of everything bagel seasoning before baking.
• Garlic & Herb Sourdough Flatbread: Before baking, top the flatbread with a few cloves of minced garlic, drizzle on about 1 tablespoon of additional olive oil, and sprinkle with a tablespoon or so of dried or fresh herbs. My favorite herbs for this one are rosemary, oregano, and basil.
• Cheesy Sourdough Flatbread: After removing the baked flatbread from the oven, brush with additional butter or olive oil and top with shredded cheese. I like to do a blend of mozzarella, cheddar, and parmesan cheese, or just whatever I have on hand. Then, broil on low for 2-3 minutes until the cheese is melted to your liking.
• Cinnamon Sugar Sourdough Flatbread: Before baking, sprinkle the flatbread with 2-3 tablespoons of brown sugar or coconut sugar, along with 1 teaspoon of cinnamon.
• Sourdough Flatbread Pizza Crust: Yes, this flatbread is an easy way to make pizza, even when using a cast-iron skillet! Once the flatbread is baked, simply add your favorite toppings and bake for an additional 5-7 minutes. My only recommendation is to use no tomato sauce or very little sauce, as it can cause this flatbread to become soggy.

FAQs and recipe troubleshooting

How should I store leftover sourdough discard flatbread?

Let any leftover flatbread cool completely, then store in an airtight container or wrapped in plastic wrap. Keep it on the counter and enjoy within 2-3 days.

My flatbread is extremely sour. What did I do wrong?

If your flatbread turned out unbearably sour, it’s because your starter discard has gone a long time without being fed. It isn’t bad for you (in fact quite the opposite!), but because this recipe uses a high concentration of sourdough starter, I recommend using discard that has gone no more than 24 hours without a feeding, if you store your starter on the counter. If you keep it in the fridge, you will get the best results with starter fed within the last 3-4 days.

How can I find more sourdough recipes similar to this one?

If you’d like even more of my favorite recipes that use up sourdough discard in a beautiful digital format, just enter your email below to get a copy of my FREE ebook, Sourdough Discard Favorites:

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