Master Crumb

Sourdough Discard Flatbread

Quick and easy flatbread using sourdough discard. Ready in 30 minutes, perfect for wraps, dipping, or alongside meals.

Makes: 6-8 flatbreads

These soft, pliable flatbreads come together in minutes and are incredibly versatile. Use them for wraps, serve with hummus, or alongside curries and stews. The sourdough discard adds a pleasant tang without needing any rise time.

Instructions

  1. 1

    Make Dough

    Combine discard, flour, baking powder, salt, olive oil, and yogurt if using. Mix until a soft dough forms. Knead briefly until smooth.

  2. 2

    Divide

    Divide dough into 6-8 equal pieces. Roll each into a ball.

  3. 3

    Roll Out

    On a lightly floured surface, roll each ball into a thin circle or oval, about 2-3mm thick.

  4. 4

    Heat Pan

    Heat a cast iron skillet or heavy pan over medium-high heat. No oil needed.

  5. 5

    Cook

    Cook each flatbread for 1-2 minutes per side until bubbles form and brown spots appear. Adjust heat as needed.

  6. 6

    Finish

    Brush with garlic butter while still warm. Stack and cover with a towel to keep soft.

Tips & Notes

  • For naan-style bread, add a pinch of sugar and use more yogurt.
  • The dough can rest for up to 1 hour for easier rolling.
  • Cooked flatbreads freeze well—reheat directly on a hot pan.
  • Add herbs or spices to the dough for variation.
  • Don't roll too thick or they won't puff properly.