Doesn’t it just kill you to have to pour out sourdough starter? Even on my laziest days I won’t toss it out; I will pour discard into a jar with some water and use it to give my houseplants a boost. Your plants will love all those living microbes in the discard and thank you with loads of new growth. Thank you to my dear friend Iesha, a wonderful cook, amazing bread baker, and avid gardener, for this useful, tip! But I’m always on the hunt for easy and delicious recipes where I can use up my starter and avoid discarding it. It grieves my frugal heart to waste anything, so when I came across this wonderful recipe that calls for sourdough starter discard, using ingredients I always have on hand, I just had to give it a try to see how it would turn out.
In a large mixing bowl stir together flour, salt, and baking powder until combined.
Add discard, milk and 1 tablespoon of olive oil to the dry ingredients in the bowl.
Stir until you have a shaggy, lumpy dough.
Turn the dough out onto a floured work surface.
Flour your hands and knead the dough for 5-8 minutes or until it comes together into a soft, smooth dough ball that’s no longer sticky to the touch.
Form the dough into a ball and wrap it in plastic wrap.
Let the dough rest on the counter for 30 minutes.
Lightly flour work surface.
Unwrap the dough and cut it into 6, equal sized pieces.
Heat a cast iron skillet over medium high heat on the stove.
While skillet is preheating on the stove roll out a piece of dough into an 8 to 10 inch circle, about an ⅛ inch thick.
Baste the top with olive oil and place dough, olive oil side down in the hot skillet on the stove.
Baste the top of the dough with olive oil as it cooks on the first side.
When the dough bubbles up and the bottom is lightly charred, flip flatbread over with a spatula. Cook on the second side until charred and cooked through, about 1 minute.
Transfer to a platter and cover with a dish towel to keep warm while you roll out and cook up the remaining pieces of dough.
Use this tasty flatbread to scoop up hummus. Instead of buying store-bought hummus with chemical additives and preservatives learn how easy it is to make your own. Check out how to make Christina’s Heavenly Hummus. It’s the tastiest, healthy, easy to make, hummus you will ever eat. This sourdough flatbread makes the perfect scooper to shovel it into your mouth.
In the mood for even more Mediterranean deliciousness? Whip up this easy to make, light, refreshingly delicious, cool and creamy, Tantalizing Tzatziki Sauce that pairs beautifully with all your favorite Mediterranean foods.
This flatbread is perfect for holding tender, grilled chicken marinated in a medley of Mediterranean spices to make The Best Chicken Gyros You’ll Ever Eat.
If you’re in the mood for beef, use your sourdough flatbread for Mediterranean Meatball Gyros. This is truly a delectable Mediterranean inspired meal! This one is worth trying!
A huge shout out to Erica Schramek at Raspberries & Kohlrabi for this absolutely fantastic recipe! I know it will be making an appearance at our house often! I made it exactly as written on her website and it turned out perfectly. Be sure to visit her website for more wonderful recipes. She has a home cooks heart and provides easy to follow step-by-step instructions and pictures for all her recipes. She has a whole section on sourdough starter with loads and loads of delicious looking recipes.
I love how versatile this recipe is too. You can use it for so many different dishes. Even if you’re not craving Mediterranean food you can use this flatbread to dunk into a steaming bowl of your favorite soup. Use it to mop up the savory gravy in your bowl of beef stew or soak up the last drop of savory sauce on your plate of pot roast. Perhaps you’re craving something sweet? Sprinkle these sourdough flatbreads with a little cinnamon and sugar when you pull them off the stove for a lovely sweet treat.
This is such a healthy bread to indulge in. Sourdough is packed with good for you microbes that are one of the best things you can eat to maintain a healthy gut micro biome. No need to purchase commercial probiotics, just bake up some bread using sourdough starter instead. Not only is it good for you, but it’s something you made with your own two hands so you know exactly what’s in it. This is an affordable recipe that uses something you would normally toss out. Making just small changes like baking sourdough bread can have a positive impact on your overall health.
Are you ready to jump onto the sourdough bandwagon? Do you want to learn How To Make Your Own Sourdough Starter? It’s so very easy to make a basic sourdough starter. All it takes is flour, water and a bit of patience. Or ask a friend who bakes sourdough bread to share some with you. There’s always plenty to go around and share with friends.
Sourdough Discard Flatbread
Equipment
- Rolling Pin
- Cast iron skillet recommended
- basting brush
- spatula
- dough scraper or sharp knife
Ingredients
- 2 cups all purpose flour
- 1 tsp Kosher salt
- 1 tsp baking powder
- 1 cup sourdough discard
- ½ cup milk
- 1 tbsp olive oil, plus more for basting flatbreads
Instructions
- In a large mixing bowl stir together flour, salt, and baking powder until combined.
- Add discard, milk and 1 tablespoon of olive oil to the dry ingredients in the bowl.
- Stir until you have a shaggy, lumpy dough.
- Turn the dough out onto a floured work surface.
- Flour your hands and knead the dough for 5- 8 minutes or until it comes together into a soft, smooth dough ball that's no longer sticky to the touch.
- Form the dough into a ball and wrap it in plastic wrap.
- Let the dough rest on the counter for 30 minutes.
- Unwrap the dough and cut it into 6, equal sized pieces.
- Heat a cast iron skillet over medium high heat on the stove.
- While skillet is preheating on the stove roll out a piece of dough into a 8 to 10 inch circle, about an ⅛ inch thick.
- Baste the top with olive oil and place dough, olive oil side down in the hot skillet on the stove.
- Baste the top of the dough with olive oil as it cooks on the first side.
- When the dough bubbles up and the bottom is lightly charred, flip flatbread over with a spatula and cook on the second side until charred and cooked through, about 1 minute.
- Transfer to a platter and cover with a dish towel to keep warm while you roll out and cook up the remaining pieces of dough.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!