If you bake with a sourdough starter, you’re probably familiar with discard—the portion you remove during feedings to maintain balance and prevent overgrowth. While many people throw it away or compost it, sourdough discard is perfectly usable. In fact, with just a hot skillet, you can turn it into something useful: one-ingredient sourdough flatbread.
This quick, no-fuss recipe is a reliable way to reduce food waste while making something versatile and satisfying. It works with discard of any age, requires no additional ingredients, and is ready in minutes.
Sometimes before I go to work I prep my sourdough starter for baking after work, and this cooks so quickly it is a great and gut healthy English-muffin alternative for a quick breakfast!
Why Use Sourdough Discard for Flatbread?
Sourdough discard is made of flour, water, and wild yeast—the same base as many common recipes. It doesn’t need to be fed or refreshed to be useful. As long as it smells pleasantly tangy and isn’t showing signs of spoilage (like mold or a rotten odor), it’s still a good ingredient.
This flatbread is one of the simplest ways to use it. You don’t need extra flour, oil, or leavening. It works with cold or room-temperature discard, whether it’s one day old or a week old. The result is a thin, flexible bread you can use in many ways: as a wrap, a snack, or a base for toppings.
How to Make One-Ingredient Flatbread
You’ll need:
- Sourdough discard (unfed)
Instructions:
- Preheat a nonstick or cast iron skillet over medium heat.
- Stir your discard to combine any separated liquid.
- Pour about 1/4 cup of discard into the pan.
- Spread it out thinly using a spoon or spatula, similar to a crepe.
- Cook for 2–3 minutes, until the edges appear dry and bubbles form.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Let it cool slightly before serving.
No oil or additional ingredients are needed. The discard cooks into a slightly chewy, slightly crispy flatbread that can be eaten plain or customized.
How Discard Age and Temperature Affect Results
Different batches of discard will produce different results depending on their age and whether they’re used cold or at room temperature.
Fresh Discard (0–1 days, room temp):
- Flavor: Mild
- Texture: Smooth, easy to spread
- Best use: Wraps or pairings with sweet toppings
Older Discard (2–7 days, refrigerated):
- Flavor: Tangier, more developed
- Texture: May be thicker or slightly separated—just stir well
- Best use: Savory applications like dips or spreads
Cold vs. Room Temperature:
- Cold discard: Slightly denser, may bubble less
- Room temperature: Spreads more easily, may crisp up more at the edges
Tip:
Runny discard yields a thinner, more crepe-like result. Thicker discard gives you a sturdier flatbread. Adjust based on your preference.
Simple Variations Without Changing the Base Recipe
This flatbread works as-is, but you can make minor adjustments to enhance the flavor without adding ingredients to the discard itself:
Before cooking:
- Sprinkle with seasonings like sesame seeds, za’atar, chili flakes, or cracked pepper.
After flipping:
- Rub with a garlic clove or brush lightly with olive oil for extra flavor.
To serve:
- Use as a wrap, cut into wedges, or toast into chips for dipping.
These tweaks allow you to get more mileage out of the basic recipe without complicating the process.
Tips for Best Results
- Use the right pan. A cast iron or nonstick skillet helps prevent sticking. If it does stick, try a small amount of oil or a better-seasoned pan.
- Mix the discard well. It separates when stored; make sure it’s fully mixed before pouring.
- Spread it thin. This helps it cook evenly and stay flexible.
- Let it cool slightly. This improves texture and makes it easier to fold or use in other ways.
A Practical Way to Reduce Waste
Using discard this way is an easy step toward reducing food waste. It’s also a low-effort way to get more value from your sourdough starter without committing to a full baking session. If you’re maintaining a starter regularly, this flatbread gives you a productive way to use the excess with minimal cleanup and no additional ingredients.
Conclusion
This one-ingredient sourdough flatbread is an efficient solution for handling discard. It’s quick, versatile, and adaptable. Whether you eat it plain, season it, or use it as a wrap, it serves as a useful addition to your kitchen routine.
The next time you feed your starter, don’t toss the discard. Heat a skillet and put it to use. This simple recipe helps you make the most of your ingredients while keeping food waste to a minimum.
