With only 5 ingredients and ready in 15 minutes, this no-wait sourdough flatbread recipe is simple and reliable. Crispy flatbreads can be topped with herbs, garlic, or whatever else you feel like.
No-wait sourdough recipes are my go-to bread recipes right now. At 9 months pregnant, I often need an emergency carb fix. A favourite runner up to these sourdough flatbreads is sourdough scallion pancakes with cheddar cheese. No-wait sourdough recipes are perfect because they are so simple and fast to make.
To make this sourdough flatbread recipe, you can either use sourdough discard (what you get rid of when building up your starter) or mature starter. What makes these fast, is that we are skipping the fermentation process.
These flatbreads are a great base, upon which you can add herbs, cheeses, meats, or anything else you feel like. They are great for sandwiches, as a pizza base, or as a side with soup.
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Ingredients
All Purpose Flour
Sourdough Discard Or Mature Starter
Salt
Milk
For complete measurements, see the printable recipe card below.
Tools You Might Need
Cast Iron Skillet
Rolling Pin
Large Bowl
Wooden Spoon
Stainless Steel Flipper
Instructions
Combine the flour, sourdough discard or mature starter, salt, and milk until everything in incorporated.
Divide into 6 pieces and roll into balls.
Roll flat using a rolling pin. To make sure they cook evenly, it’s important to make sure the flatbread are flat before putting them in a cast iron skillet.
Heat up a cast iron skillet on the stove and add butter.
Add the flatbreads to the hot skillet until they begin to brown on one side. Flip just once and cook until brown on the other side.
Expert Tips
To Long-Ferment This Recipe – If you are using discard, you won’t be able to long-ferment this recipe. Discard has a much lower wild yeast content than active starter. This means that it doesn’t have the full fermentation power of mature starter.
But if you are using mature starter, you can combine the all-purpose flour, mature starter, and salt, and leave it to sit in a warm spot for about 8 hours. Then add the milk and cook the flatbreads.
To Make The Flatbreads Crispy – To get that nice crisp on your flatbreads, make sure you heat up your skillet fully before adding the flatbread dough to it. Also ensure you are using enough butter in the skillet – I use about ½ tablespoon per flatbread.
Variation Ideas
Garlic – Mince up two cloves of garlic and add it to the dough. You can also sprinkle some on top of the flatbreads after they are cooked.
Cheese – Shred your favourite hard cheese into the dough before cooking the flatbreads. I like to use a sharp parmesan.
FAQ
These flatbreads will last 2-3 days on the counter (and a bit longer in the fridge) in an airtight container, but are most delicious straight off the skillet.
Yes. I recommend using parchment paper in between each flatbread to make defrosting easier. Add them to an airtight container and store in the freezer for 2-3 months. To reheat, defrost in the fridge and put into the oven for about 5 minutes or until warm.
If you have a sensitivity to gluten, omit the added flour in this recipe, and use only active and mature sourdough starter.
Yes. Simply swap the milk for water in this recipe. But the milk does help the flatbread be soft and fluffy so if you swap water for milk, the flatbreads will have a harder texture.
Try These Other Sourdough Discard Recipes
6 Sourdough Discard Quick Bread Recipes
Simple and Savoury Sourdough Scallion Pancakes
Naturally Sweetened Sourdough Apple Muffins
Sourdough Crackers With Olive Oil And Herbs (No Wait)
Easy No-Wait Sourdough Discard Naan (No Yeast)
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No-Wait Sourdough Flatbread Recipe
With only 5 ingredients and ready in 15 minutes, this no-wait sourdough flatbread recipe is simple and reliable. Crispy flatbreads can be topped with herbs, garlic, or whatever else you feel like.
Ingredients
- 1.5 Cups All Purpose Flour
- 1 Cup Sourdough Discard Or Mature Starter
- 1 Teaspoon Salt
- 1/3 Cup Milk
Instructions
- Combinethe flour, sourdough discard or mature starter, salt, and milk until everything in incorporated.
- Divide into 6 pieces and roll into balls.
- Roll flat using a rolling pin. To make sure they cook evenly, it’s important to make sure the flatbread are flat before putting them ina cast iron skillet.
- Heat up a cast iron skillet on the stove and add butter.
- Add the flatbreads to the hot skillet until they begin to brown on one side. Flip just once and cook until brown on the other side.
Notes
How Long Do These Last?
These flatbreads will last 2-3 days on the counter (and a bit longer in the fridge) in an airtight container, but are most delicious straight off the skillet.
Can You Freeze Sourdough Flatbread?
Yes. I recommend using parchment paper in between each flatbread to make defrosting easier. Add them to an airtight container and store in the freezer for 2-3 months. To reheat, defrost in the fridge and put into the oven for about 5 minutes or until warm.
What If I Have A Gluten Sensitivity?
If you have a sensitivity to gluten, omit the added flour in this recipe, and use only active and mature sourdough starter.
Can I Make Dairy-Free Sourdough Flatbread?
Yes. Simply swap the milk for water in this recipe. But the milk does help the flatbread be soft and fluffy so if you swap water for milk, the flatbreads will have a harder texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 302mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 3g
Nutrient values are estimates only.
Can you replace milk with water?
You can but the milk helps the flatbreads be soft and fluffy. If you sub water for milk, the flatbreads will have a harder texture.