The Starter Jar's Best Sourdough Discard Flatbreads: Quick, Versatile & Delicious
Discover how to make the best sourdough discard flatbreads with The Starter Jar's simple recipe. Perfect for quick meals, snacks, or appetizers. — Published September 15, 2026 at 6:03 AM UTC.
Ingredients
- 200g sourdough starter (discard or active, unfed is perfectly fine)
- 240g all-purpose flour
- 120ml warm water
- 2 tbsp olive oil, plus extra for cooking
- 1 tsp salt
- 1 tsp baking powder
Instructions
Step 1
In a large bowl, whisk together the sourdough starter, warm water, and 2 tablespoons of olive oil until well combined.
Step 2
Add the all-purpose flour, salt, and baking powder to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it forms a smooth, elastic ball. Avoid over-kneading, as the key to tender flatbreads is gentle handling.
Step 4
Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a disc.
Step 5
Using a rolling pin, roll each disc into a thin flatbread, about 6-8 inches in diameter. Aim for an even thickness to ensure consistent cooking.
Step 6
Heat a cast-iron skillet or non-stick pan over medium-high heat. Add a little olive oil to coat the pan.
Step 7
Cook each flatbread for 2-3 minutes per side, or until golden brown spots appear and the flatbread puffs up. The high heat helps achieve a beautiful char.
Step 8
Transfer cooked flatbreads to a plate and cover with a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite toppings or dips.
