Quick & easy sourdough discard flatbread

This fluffy soft one-skillet stovetop sourdough discard flatbread is another ultimate quick and easy bread recipe you must try! It is simple and delicious with a few ingredients, and it is ready in 20 minutes whenever you wish for fresh bread. There is no need to knead, roll, or proof; mix it, pour it, and cook it!

Everyone loves to munch on freshly homemade bread every single day and loves to find a simple recipe to get there. So, here I share my best easiest sourdough discard flatbread recipe to inspire you to make fresh, easy bread every day without yeast.

And I love the idea that you can make this fast no-knead sourdough discard flatbread without an oven, right in the comfort of your stovetop in a pan or a skillet.

So, go to the kitchen and grab your sourdough discard, baking soda, oil, and salt and surprise your family with the smell of freshly baked bread even during those busy morning weekdays. Because guess what?! It is that simple! Just pour the sourdough discard bread mixture into a hot cast iron skillet on low flame, then take a 10-minute break, shower, or do whatever needs to be done in the morning. Then, come back, flip it over, and take another 10-minute break; come back, and it is ready, easy breezy!

Ingredients

• Sourdough discard. Please note that an active sourdough starter can be used too. When the bubbles escape the sourdough starter becomes flat (sourdough discard). For best results use a doughy sourdough discard rather than a watery sourdough sidcard. This means when feeding your sourdough starter with flour, add less water for a doughy result.
• Baking soda. It helps the sourdough bread rise. or try my sourdough naans recipe without baking soda.
• Oil. Keeps the sourdough bread moist.
• Salt. To taste.
• Sesame seeds. Optional. Adds nutty flavor and texture to it. Use any other seeds, spices, herbs, or cheese you like to boost the flavor of the sourdough bread and customize it to your liking. Fresh or dry rosemary, thyme, parsley, chive, bagel seasonings, garlic, and onion powder, poppy seeds, crushed sunflower, and pumpkin seeds.
• Agave nectar. Optional. Gives a little sweetness. Any other sweetener works.

Instructions

Step 1. Heat the skillet. Turn the stovetop on medium-low heat and let the cast-iron skillet heat well.

Step 2. Mix the ingredients. Add sourdough discard, baking soda, oil, salt, and agave nectar in a bowl and mix them all well with a hand or spoon.

Step 3. Drop it. Greese the well-heated cast iron skillet and sprinkle some sesame seeds over it and then pour the bread batter over it. You will hear a nice sizzling sound. Even it out with a spoon.

Step 4. Cover it. Sprinkle some sesame seeds over the bread batter and cover it loosely ( I used a plate) so that some steam escapes. This makes crispier bread.

Step 5. Cook it. Let it cook for about 10 minutes or until golden brown.

Step 6. Flip it. Then, turn it over and let the other side brown, for about 10 minutes.

Step 7. Serve it. Let it cook, slice it, and serve. Enjoy!

Tips

1. Use a cast-iron skillet. A cast iron skillet is like a miniature oven and holds heat well. So it is great for cooking bread.
2. Use fresh baking soda. Make sure your baking soda is fresh and not dated.
3. Add seeds and herbs. Add your favorite seeds; pumpkin, sesame, chia, sunflowers, and flax seeds, or add your favorite herbs such as thyme, rosemary, oregano, parsley, or chives.
4. Use spices. Add your favorite spices, garlic powder, onion powder, ginger, or cumin. to the bread batter.
5. Make the bread more crispy. For a crispier result, cook the bread uncovered. Otherwise, cover it loose to let the steam out.
6. Make sourdough discard english muffins. This is a one-skillet sourdough discard flatbread recipe. However, you can easily use a spoon to pour the sourdough mixture into the skillet to make a small sandwich bread like Sourdough discard English muffins and cook them in multiple batches.
7. Brush the bread with egg yolk. You could brush the top of the sourdough discard flatbread with egg yolk for a more golden crust appearance.
8. Adjust cook time. If you are using deeper cookware, adjust for cooking time.

Substitutes

• Bake it in the oven instead. Instead of a stovetop, you can easily bake the sourdough discard flatbread in the preheated oven at 500 °F uncovered for about 10 minutes or until golden brown.
• Make a thinner flat bread. Substitute one cup of sourdough discard with a half cup of sourdough discard if you wish to have a thinner flatbread. Adjust for cooking time and the rest of the ingredients.
• Substitute oil. Buttermilk, yogurt, butter, and coconut oil are great.
• Substitute baking soda. Substitute ¼ teaspoon of baking soda with ¾ teaspoon of baking powder. Or leave it out and make my sourdough naans recipe.
• Use spices, herbs, and seeds. Add your favorite seeds, herbs, or spices to the middle of the bread before pouring the rest of the sourdough mixture into the skillet. Or you could sprinkle them on top of the bread.

Equipment

I used this 8-inch cast-iron skillet (affiliate link) to cook this quick flatbread using sourdough discard. Everything tastes extra delicious when cooked in cast-iron cookware.

Storage

Store the leftover sourdough discard flatbread in an airtight container over the counter and use it for up to one week. I usually heat the leftover sourdough discard flatbread in a microwave for a few seconds.

How to serve it

Serve it as an easy healthy side dish with your favorite egg recipe for breakfast or a side dish for lunch or dinner. I use it as a side dish with my juicy burger, oven-grilled chicken, dill chicken, orange chicken, salmon with walnut, and chicken with walnut recipes.

There you have it. You are going to love this simple and quick sourdough discard skillet flatbread made with a only few ingredients. It is crispy on edge and has a delicious sourdough flavor to it. It is made in a fraction of the time takes to make a traditional sourdough bread and is perfect for the last-minute bread recipe to feed the family.

This flatbread made with sourdough discard is easy, quick, healthy, and delicious. It is a winner and you do not want to miss it!

Let me know how you did it! I love to hear from you!

Please rate, comment, and share this recipe on Pinterest! Thank you!

FAQ

Recipe

quick & easy sourdough discard flatbread

Delicious Nutritious Food

This fluffy soft one-skillet stovetop sourdough discard flatbread is another ultimate quick and easy bread recipe you must try! Ready in 20 minutes!

Print Recipe Pin Recipe

4.86 from 28 votes

Prep Time 2 minutes mins

Cook Time 20 minutes mins

Total Time 22 minutes mins

Course Side Dishes, Bread recipes

Cuisine American

Servings 2

Calories 91 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup sourdough discard. Please note that an active sourdough starter can be used too. When the bubbles escape the sourdough starter becomes flat sourdough discard.
• ▢ ¼ teaspoon baking soda
• ▢ ½ tablespoon oil
• ▢ ⅛ teaspoon salt or to taste
• ▢ Sesame seeds. Optional
• ▢ ¼ teaspoon Agave nectar or to taste. Optional. Any other sweetener works too.

Cook ModePrevent your screen from going dark

Instructions

 

• Heat the skillet. Turn the stovetop on medium-low heat and let the cast-iron skillet heat well.
• Mix the ingredients. Add sourdough discard, baking soda, oil, salt, and agave nectar in a bowl and mix them all well with a hand or spoon.
• Drop it. Greese the well-heated cast iron skillet and sprinkle some sesame seeds over it and then pour the bread batter over it. You will hear a nice sizzling sound. Even it out with a spoon. 
• Cover it. Sprinkle some sesame seeds over the bread batter and cover it loosely ( I used a plate) so that some steam escapes. This makes crispier bread.
• Cook it. Let it cook for about 10 minutes or until golden brown.
• Flip it. Then, turn it over and let the other side brown, for about 10 minutes.
• Serve it. Let it cook, slice it, and serve. Enjoy!

Your Private Notes

Click here to add your own private notes.

Notes

 

Tips

1. Use a cast-iron skillet. A cast iron skillet is like a miniature oven and holds heat well. So it is great for cooking bread.
2. Use fresh baking soda. Make sure your baking soda is fresh and not dated.
3. Add seeds and herbs. Add your favorite seeds; pumpkin, sesame, chia, sunflowers, and flax seeds, or add your favorite herbs such as thyme, rosemary, oregano, parsley, or chives.
4. Use spices. Add your favorite spices, garlic powder, onion powder, ginger, or cumin. to the bread batter.
5. Make the bread more crispy. For a crispier result, cook the bread uncovered. Otherwise, cover it loose to let the steam out.
6. Make sourdough discard english muffins. This is a one-skillet sourdough discard flatbread recipe. However, you can easily use a spoon to pour the sourdough mixture into the skillet to make a small sandwich bread like Sourdough discard English muffins and cook them in multiple batches.
7. Brush the bread with egg yolk. You could brush the top of the sourdough discard flatbread with egg yolk for a more golden crust appearance.
8. Adjust cook time. If you are using deeper cookware, adjust for cooking time.

Substitutes

• Bake it in the oven instead. Instead of a stovetop, you can easily bake the sourdough discard flatbread in the preheated oven at 500 °F uncovered for about 10 minutes or until golden brown.
• Make a thinner flat bread. Substitute one cup of sourdough discard with a half cup of sourdough discard if you wish to have a thinner flatbread. Adjust for cooking time and the rest of the ingredients.
• Substitute oil. Buttermilk, yogurt, butter, and coconut oil are great.
• Substitute baking soda. Substitute ¼ teaspoon of baking soda with ¾ teaspoon of baking powder. Or leave it out and make my sourdough naans recipe.
• Use spices, herbs, and seeds. Add your favorite seeds, herbs, or spices to the middle of the bread before pouring the rest of the sourdough mixture into the skillet. Or you could sprinkle them on top of the bread.

Equipment

I used this 8-inch cast-iron skillet to cook the sourdough discard flatbread. Everything tastes extra delicious when cooked in cast-iron cookware.

Storage

Store the leftover sourdough discard flatbread in an airtight container over the counter and use it for up to one week. I usually heat the leftover sourdough discard flatbread in a microwave for a few seconds.

How to serve it

Serve it as an easy healthy side dish with your favorite egg recipe for breakfast or a side dish for lunch or dinner. I use it as a side dish with my juicy burger, oven-grilled chicken, dill chicken, orange chicken, salmon with walnut, and chicken with walnut recipes.

Nutrition

Serving: 1gCalories: 91kcalCarbohydrates: 12gProtein: 2gFat: 4gPolyunsaturated Fat: 3gSodium: 412mgSugar: 2g

Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

Tried this recipe?Let us know how it was!