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Sourdough Discard Flatbreads

These quick and tangy sourdough discard flatbreads are warm, pillowy, and perfect for weeknight dinners or snack time, requiring no long rise and using simple pantry staples.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 naans
Course: Side Dish, Snack
Cuisine: Global, Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup sourdough discard Provides tang, hydration, and fermentation flavor.
  • 1 cup all-purpose flour Gives structure and tenderness. Substitute 50/50 all-purpose + whole wheat for nuttier flavor.
  • 1/2 teaspoon salt Balances flavor; use fine sea salt for cleaner dissolve.
  • 1/4 teaspoon baking powder Helps a light lift and softer crumb; omit for chewier flatbread.
  • 2 tablespoons yogurt Adds tenderness and a slight tang; substitute sour cream or buttermilk.
  • 2 tablespoons water Adjusts hydration; add more if dough feels dry.
  • 2 tablespoons olive oil or melted butter Contributes richness; olive oil adds fruity notes, while butter gives a slightly sweet finish.

Method
 

Preparation
  1. In a mixing bowl, whisk together the sourdough discard, all-purpose flour, salt, and baking powder until homogenous.
  2. Add the yogurt, water, and olive oil or melted butter. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
  4. Divide the dough into 3–6 equal portions and roll each into a ball, then flatten and roll into a 1/4-inch-thick disc.
  5. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot.
Cooking
  1. Cook each naan in the skillet for about 2 minutes on one side until bubbles form and the underside is golden brown.
  2. Flip and cook for another 1.5–2 minutes until the second side has golden spots and is cooked through.
  3. Serve warm, brushed with butter or oil and sprinkled with herbs, garlic, or seeds as desired.

Notes

Store cooled naans in an airtight container for up to 2 days or refrigerate for 4-5 days. For optimal texture, reheat in a skillet or oven.