Quick Sourdough Discard Flatbread

Before you start

This is the fastest way to turn a jar of discard into dinner. Yogurt and a pinch of baking soda stand in for a long rise: the soda reacts with the acidic discard and yogurt for a gentle puff, while the yogurt keeps the bread soft and pliable. The dough comes together in a bowl, rests only while the pan heats, and cooks in a couple of minutes per side.

A dry, well-heated cast-iron skillet is the key. It needs to be hot enough to blister the surface and make big bubbles rise, but not so hot that the outside scorches before the middle cooks through. Roll the dough fairly thin and keep the cooked breads stacked under a towel so they stay supple enough to fold.

Ingredients

• Dough200 g (scant 1 cup) sourdough discard (100% hydration) — unfed
• 150 g (1¼ cups) all-purpose flour — plus more for rolling
• 60 g (¼ cup) plain whole-milk yogurt
• 15 g (1 tbsp) olive oil
• 4 g (¾ tsp) fine salt
• ¼ tsp baking soda
• Garlic-herb butter30 g (2 tbsp) butter
• 1 clove garlic — grated
• 1 tbsp chopped parsley or cilantro

Method

1. Whisk the flour, salt and baking soda in a bowl. Add the discard, yogurt and olive oil and stir, then knead in the bowl for about 1 minute into a soft, slightly tacky dough.
2. Divide into 4 pieces and shape into balls. Cover and rest 5 minutes while you heat the dry skillet over medium-high heat.
3. Melt the butter with the garlic in a small saucepan over low heat for 1 minute, then stir in the herbs and turn off the heat.
4. Roll one ball on a floured counter to a 20 cm (8 in) round, about 3 mm thick.
5. Lay it in the hot, dry skillet. Cook 1½ to 2 minutes, until large bubbles form and the underside has dark brown spots. Flip and cook 1 to 1½ minutes more.
6. Brush with garlic-herb butter and stack under a towel. Roll the next ball while each flatbread cooks.

Tips for success

• If the first flatbread scorches before bubbling, lower the heat slightly; if it stays pale and stiff, raise it.
• Shake off excess flour before the dough hits the pan, or it will burn and taste bitter.
• The dough keeps in the refrigerator for up to 24 hours; let it sit 15 minutes before rolling.

Substitutions

Yogurt

Use 50 g milk plus 1 tsp lemon juice. The flatbreads will be a touch less tender.

All-purpose flour

Half whole wheat flour gives a nuttier, chewier bread; add a splash of water if the dough feels stiff.

Garlic-herb butter

Brush with olive oil and sprinkle with za'atar or flaky salt for a dairy-free finish.

Variations

Cheese-stuffed

Place 30 g grated mozzarella on half a rolled round, fold, seal the edges and roll gently before cooking.

Spiced flatbread

Add ½ tsp cumin seeds and ½ tsp nigella seeds to the dough.

Troubleshooting

Flatbreads are stiff and cracker-like

They were rolled too thin or cooked too long. Stay around 3 mm and keep them under a towel as soon as they come off the heat.

Doughy in the center

The pan was too hot, browning the outside too fast. Reduce the heat and give each side the full time.

Dough is too sticky to roll

Very loose discard varies in water. Knead in flour a tablespoon at a time until it just stops sticking.

Storage

Best eaten warm. Wrap leftovers and keep at room temperature for 1 day or refrigerate for 3 days; reheat in a dry skillet for 30 seconds per side.

Safety notes

Do not taste the raw dough. Contains wheat and milk.