This is my favorite use of sourdough discard. I have tried several other discard recipes such as tortillas, focaccia, pancakes, pizza dough, and brownies. With the exception of the brownies, they were all good. We love making chicken gyros (a future post for sure) and these are absolutely perfect! We have also become accustomed to making a couple of them for a late afternoon snack. Yes, they are delicious all by themselves.
I use the sourdough discard more than the actual sourdough starter. When my discard jar started to outgrow its jar, I decided it was time to put my starter to sleep…in the freezer. Feeding it became a bit of a waste. Then I started to run out of the discard, but luckily, I found a blogger who uses her month’s old dormant discard to make another “mother”. Amazing! Now, when my sourdough discard starts to run low, I just take a couple spoonfuls of it, feed it, and like magic I have more sourdough discard.
Sourdough Discard Flatbread
- 2 cups (240 g) multi-purpose flour, or a combo of whole wheat, bread, and/or multi-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons homemade ranch seasoning – see recipe here
- 1 cup (120 g) sourdough starter
- 1/2 cup (125 ml) milk
- 1 tablespoon olive oil, plus extra for brushing on flatbread
Whisk the flour, salt, baking powder, and homemade ranch seasoning together . Add the remaining ingredients and stir until combined.
Turn the dough out onto a well floured surface and knead for a few minutes, until it is smooth and no longer sticky. Sprinkle more flour on dough and surface as necessary. To knead the dough, grab an edge and fold it over itself. Give the dough a quarter turn and repeat movement until the dough is smoothed out and no longer sticky.
Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to shape and roll.
After the 30 minutes, divide the dough into 6 pieces. Roll each piece into a ball. Using your hands or a rolling pin, roll it out into discs that are about 1/4 inch thick.
Brush one side with olive oil and place olive oil side down in a hot skillet. Cook for 90 seconds or until the top begins to look dry and has bubbles. Brush the top with olive oil, flip and cook for another minute. Remove to a plate and cover with a towel to keep warm.
Repeat the process until all your flatbread is cooked or cook what you need and store the leftovers in the fridge or freezer. See Notes***
Wrap any leftover dough balls in plastic wrap and keep in an airtight container in the fridge for up to one week or freeze for up to 6 months. When you’re ready to make the leftovers just take them out and get them to room temperature before rolling them into discs.
Don’t worry if your discs aren’t perfectly round. Consider it rustic charm and made with love.
Cook the flatbread on high heat!! Wait a minute or two if needed between each flatbread for the pan to reheat. The olive oil and high heat will create a nice crisp crust and keep them from sticking to the pan.
This flatbread is also good plain, without the ranch seasoning.
You can also make a garlic herb olive oil to brush on the flatbread. Gently simmer 1/4 cup olive oil, 1 rounded teaspoon dried oregano, 1 rounded teaspoon dried rosemary, crumbled; 2 cloves grated garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes.
I hope you enjoy these as much as we do!
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