LoafTime

Sourdough discard flatbread in a pan, no oven

Knead 200 g of discard with flour, a little water, olive oil and salt into a soft dough, rest it, roll into rounds and cook each in a hot dry pan for 2–3 minutes a side, until it puffs and browns in spots. Makes 4 flatbreads.
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Discard you have
g
The recipe as written — makes 4 flatbreads.
Sourdough discard
¾ cup + 2 tbsp (200 g)
All-purpose flour
1 ¼ cups (150 g)
Water
2 tbsp (30 g)
Olive oil
3 ¾ tsp (15 g)
Salt
¾ tsp (4 g)

Step by step

1

Knead a soft dough

Mix everything, knead for a couple of minutes until smooth; add a spoon of flour if it sticks.
2

Let it rest

Cover it for at least 15 minutes — it relaxes and rolls out easily.
3

Roll into rounds

Divide into four and roll each thin, about the size of a plate.
4

Cook in a hot dry pan

2–3 minutes a side, until it puffs and has brown spots. Brush with butter or oil and stack them under a towel.
Always cook discard — like any raw flour and dough, it is not safe to eat raw. Discard with mold on it goes in the bin, jar and all.

Questions

Do I need yeast?

No. The discard gives the flavour; the hot pan makes it puff.

Can I freeze them?

Yes — stack with baking paper between them and warm straight from the freezer.

My flatbread is stiff

Roll it a little thicker, cook it a little less, and keep them stacked under a towel so they steam soft.

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