These flatbreads are a simple, quick way to use up your sourdough discard, with the added richness of yoghurt to make them soft and tender. Perfect for wraps, dipping, or as a side to any meal, they bring a subtle tangy flavour and are a great alternative to store bought breads.
Ingredients
- 150 g sourdough discard (unfed, straight from the fridge is fine)
- 200 g plain (all-purpose) flour, plus extra for rolling
- 100 g plain yoghurt
- 1 tsp fine salt
- ½ tsp baking powder
- 1 tbsp olive oil (optional, for extra softness)
- 1–2 tbsp warm water (if needed to bind)
Method
- Mix Dry Ingredients In a large bowl, whisk together 200 g flour, 1 tsp salt, and ½ tsp baking powder.
- Add Discard & Yoghurt Stir in 150 g sourdough discard, 100 g yoghurt, and olive oil (if using) until a rough dough forms.
- Adjust Hydration If the dough is too dry, add warm water 1 tbsp at a time until it just holds together—soft but not sticky.
- Knead Briefly Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
- Rest Cover with a damp tea towel or plastic wrap and let rest for 20–30 minutes to relax the gluten.
- Divide & Roll Divide into 6–8 pieces (depending on size preference). Roll each into a ball, then flatten with a rolling pin to about 3–5 mm thickness.
- Cook Heat a dry skillet or frying pan over medium-high heat. Cook each flatbread for 1–2 minutes per side, until puffed and golden-brown in spots.
- Keep Warm & Serve Stack cooked flatbreads in a clean tea towel to stay soft. Serve warm with dips, wraps, or alongside curries.