Easy Sourdough Discard Flatbread (No Oven Needed!)

These golden flatbreads were made from leftover sourdough discard and cooked right on the stovetop — no oven needed! They're soft, chewy, and full of tangy sourdough flavor. Perfect for wraps, dipping, or snacking warm with olive oil and herbs.

I had a jar of sourdough discard in the fridge and didn’t feel like baking — so I whipped up these easy flatbreads on the stovetop! Just a few pantry ingredients, a hot skillet, and a little olive oil is all it takes to turn your pour-off into something magical.

They're crispy on the outside, fluffy inside, and make the perfect base for quick wraps or even mini pizzas. You can mix in herbs or spices to switch up the flavor — and best of all, they’re ready in under 20 minutes!

Ingredients

6 oz Sourdough Discard (about ¾ cup)

1/2 cup All-Purpose Flour (or more as needed)

1/2 tsp Baking Powder (for puffiness)

1/4 tsp Salt

1 Tablespoon Olive Oil (plus more for cooking)

Optional: Garlic Powder, Dried Herbs, or Chopped Fresh Herbs for extra flavor

Instructions

In a medium bowl, combine sourdough discard, flour, baking powder, salt, and olive oil. Mix until a soft dough forms. If it's too sticky, add more flour 1 tablespoon at a time until it’s workable but still soft.

Let it rest for 10–15 minutes if you have time — this helps relax the gluten for easier rolling.

Divide into 4 pieces. Roll each into a ball, then flatten into a round flatbread about ⅛–¼ inch thick.

Heat a non-stick skillet or cast iron pan over medium heat and brush lightly with oil. Cook each flatbread for 2–3 minutes per side, or until golden brown with nice bubbles and browned spots.

Brush with a little more olive oil, sprinkle with salt or herbs, or use as a wrap, pizza base, or alongside a soup or stew.

Ideas for Serving

Use it for a quick hummus wrap or chickpea salad sandwich

Top with sautéed mushrooms + vegan cheese for a mini flatbread pizza

Cut into wedges and serve with lentil soup or chili