Categories
Sourdough

Flatbreads (Sourdough Discard)

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

150g sourdough discard (unfed, straight from the fridge is fine)

200g plain flour (plus extra for rolling)

100g plain yoghurt

1 tsp salt

1 tbsp olive oil (optional, for softer slightly flatbreads)

1/2 tsp baking powder

1-2 tbsp warm water (if needed)

Step-by-step instructions
  1. Mix the Dry Ingredients:
    1. In a large bowl, combine 200g plain flour, 1 tsp salt, and 1/2 tsp baking powder. Stir the dry ingredients to evenly distribute the baking powder.
  2. Add the Wet Ingredients:
    1. Stir in the 150g sourdough discard and 100g plain yoghurt. If you’re using olive oil, add it now. Mix the dough until it starts to come together.
  3. Adjust the Dough:
    1. If the dough feels too dry or crumbly, add a tablespoon or two of warm water to help bind it. The dough should be soft but not sticky. If it’s too wet, sprinkle in a little more flour.
  4. Knead the Dough:
    1. Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until smooth and elastic.
  5. Rest the Dough:
    1. Cover the dough with a damp towel or plastic wrap and let it rest for about 20-30 minutes. This makes it easier to roll out later.
  6. Shape the Flatbreads:
    1. After the dough has rested, divide it into 6-8 equal portions (depending on how large you want your flatbreads). Roll each portion into a ball, then use a rolling pin to flatten each ball into a round or oval shape, about 3-5mm thick.
  7. Cook the Flatbreads:
    1. Heat a dry frying pan or skillet over medium-high heat. Place one flatbread in the pan and cook for about 1-2 minutes on each side, until it starts to bubble and turns golden brown in spots.
    2. Repeat with the remaining flatbreads, keeping the cooked ones covered with a clean kitchen towel to keep them soft.
  8. Serve:
    1. Serve the flatbreads warm as a side to curries, wraps, or dips like hummus. They’re best eaten fresh but can be reheated in a dry pan or in the microwave.
Tips!

If you like a more rustic flavour, you can add herbs like chopped parsley or spices like cumin seeds to the dough before cooking.