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Sourdough Discard Garlic Herb Flatbread

Sourdough discard garlic herb flatbread cooks in a dry skillet until puffed with dark golden spots. Brush the warm rounds with fragrant garlic-parsley butter for a soft, savory finish.
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Prep Time 10 minutes
Cook Time 27 minutes
Resting time 20 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

For the flatbread
  • 1 cup sourdough discard 100% hydration, at room temperature
  • 0.5 cup plain whole-milk yogurt
  • 1 tbsp olive oil
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
For the garlic-herb butter
  • 3 tbsp unsalted butter
  • 2 cloves garlic finely minced
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 12-inch skillet

Method
 

Make the dough
  1. In a large bowl, stir together the sourdough discard, yogurt, and olive oil.
  2. Add the flour, baking powder, and salt; stir until a shaggy dough forms, then knead in the bowl for 2 to 3 minutes until smooth.
  3. Cover the bowl and let the dough rest at room temperature for 20 minutes.
  4. Divide the dough into 8 equal portions and shape each into a ball.
Cook the flatbreads
  1. Heat a dry 12-inch skillet over medium-high heat for 2 to 3 minutes.
  2. Roll one dough ball between two sheets of parchment into a 6-inch round.
  3. Cook the round in the skillet for 1 to 2 minutes per side, until bubbles form and both sides have dark golden spots.
  4. Repeat with the remaining dough balls, stacking the cooked flatbreads under a clean kitchen towel.
Make the garlic-herb butter
  1. Melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30 to 60 seconds until fragrant.
  3. Remove from the heat and stir in the parsley.
  4. Brush the warm flatbreads with the garlic-herb butter and serve.

Notes

For tender flatbreads, knead only until the dough is smooth. Store in an airtight container in the refrigerator for up to 3 days; freezer yes, for up to 2 months. For a dairy-free variation, use plain unsweetened dairy-free yogurt and vegan butter.