Sourdough Flatbreads (Discard Recipe)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Start with 180 grams of water in a bowl.

Add 8 grams of salt to the water and gently swirl to dissolve.

Add 12 grams of olive oil and 30 grams of sourdough discard to the bowl.

Use a spatula to mix the ingredients until the water looks milky, breaking up the sourdough as needed.

Add 300 grams of unbleached bread flour and mix until no dry flour remains, using hands if necessary.

Cover the bowl with a lid or wet towel and set a timer for 1 hour.

After 1 hour, shape the dough into a smooth ball using a stretch and fold technique, pinching and folding the edges towards the center.

Flip the dough ball over and create a smooth surface using a tuck and rotate technique, sealing the seam side down in the bowl.

Cover the bowl again and set a timer for 5 hours, noting that a 2-hour rest is also acceptable.

After 5 hours, portion the dough into 5 equal pieces using a knife.

Shape each portion into a smooth ball using the tuck and rotate technique, sealing the seam side down.

Cover the dough balls with a damp towel and let them rest for 1 hour.

Heat a 10-inch skillet over medium heat and add avocado oil.

Wet your hands and gently stretch a dough ball until it fits the size of the skillet.

Place the flatbread in the skillet and cook for 1 minute before flipping it.

Cook the other side for 30 seconds, then flip back and forth every 15 seconds until both sides are golden brown.

Transfer the cooked flatbread to a warm oven to keep it warm while finishing the others.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens