This Greek yogurt sourdough discard flatbread is one of those recipes you’ll find yourself coming back to again and again. Made with just 6 simple ingredients and ready in under an hour, it’s soft, pliable, and endlessly versatile. A little Greek yogurt adds a boost of protein and helps create the perfect tender texture. Best of all, it’s cooked right on the stovetop, making it ideal for warm-weather days when you want something homemade without turning on the oven.
Why I love this recipe
- Comes together quickly with just a handful of simple, staple ingredients.
- No oven needed—just a hot skillet and you’re good to go.
- Super versatile: perfect for sandwiches, dipping, or even taco night!
How to make Greek Yogurt Sourdough Discard Flatbread: step-by-step
Can I long ferment this recipe? Yes! This discard flatbread can also be long-fermented. Just leave out the baking powder and let the dough rest until doubled in size before shaping and baking as usual. The dough can also be refrigerated for up to 24 hours and baked when you’re ready.
Ingredients
- 150 grams all-purpose flour
- 5 grams baking powder
- 3 grams salt
- 5 grams sugar
- 10 grams olive oil
- 100 grams sourdough discard (unfed, cold is fine)
- 120 grams plain Greek yogurt (full-fat preferred)
Equipment
- Mixing bowl
- Food scale
- Rolling pin
- Large skillet
Instructions
- In a medium bowl whisk together the flour, baking powder, salt, and sugar. Add the olive oil, sourdough discard, and Greek yogurt and mix until a soft, slightly tacky dough forms. If it is too dry, add 1 teaspoon of water at a time.
- Cover the dough and allow it to rest for 15-20 minutes at room temperature. This helps hydrate the flour.
- After the dough has rested, knead it into a smooth ball for about 3-5 minutes adding a small amount of flour if needed.
- Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
Shape and cook
If you prefer the oven here’s how: Oven instructions: Preheat oven to 500°F with a baking steel or stone inside for at least 45 minutes. Roll each dough ball into a 6–7 inch round, place on parchment, and bake 1–2 at a time on the hot steel for 3–5 minutes until puffed and golden. For crispier pitas, remove the parchment and bake 1 extra minute per side.
- After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 6 pieces (around 65 grams each). Roll each piece into a ball and let them rest for 15 minutes.
- After the dough has rested, use a rolling pin to roll each piece into a round about 1/4 inch think, measuring 6-7 inches, using flour to assist with stickiness.
- Heat a dry skillet over medium heat and cook each flatbread for about 1-2 minutes per side, or until golden spots form and the bread puffs slightly.
- Store cooked flatbread in a warm towel, feel free to brush with olive oil or melted butter while hot for added flavor.
- Greek yogurt sourdough discard flatbread is best served on the day of, but can be stored in an airtight container or bag for 3 days on the counter.
More sourdough discard recipes
- Sourdough Discard Crescent Rolls
- Sourdough Discard Garlic Knots
- Blueberry Lemon Sourdough Sticks (discard recipe)
- Savory Sourdough Discard Muffins (cheese & chives!)
Greek Yogurt Sourdough Discard Flatbread
This soft and versatile Greek Yogurt Sourdough Discard Flatbread, comes together in under an hour, and cooks entirely on the stove-top, perfect for easy, no-oven summer baking.
Servings: 6 flatbreads
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- large skillet
Ingredients
- 150 grams all-purpose flour
- 5 grams baking powder
- 3 grams salt
- 5 grams sugar
- 10 grams olive oil
- 100 grams sourdough discard unfed, cold is fine
- 120 grams plain Greek yogurt full-fat preferred
Instructions
- **For long ferment instructions see notes**In a medium bowl whisk together the flour, baking powder, salt, and sugar. Add the olive oil, sourdough discard, and Greek yogurt and mix until a soft, slightly tacky dough forms. If it is too dry, add 1 teaspoon of water at a time.
- Cover the dough and allow it to rest for 15-20 minutes at room temperature. This helps hydrate the flour.
- After the dough has rested, knead it into a smooth ball for about 3-5 minutes adding a small amount of flour if needed.
- Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
- After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 6 pieces (around 65 grams each). Roll each piece into a ball and let them rest for 15 minutes.
- After the dough has rested, use a rolling pin to roll each piece into a round about 1/4 inch think, measuring 6-7 inches, using flour to assist with stickiness.
- Heat a dry skillet over medium heat and cook each flatbread for about 1-2 minutes per side, or until golden spots form and the bread puffs slightly.
- Store cooked flatbread in a warm towel, feel free to brush with olive oil or melted butter while hot for added flavor.
- Greek yogurt sourdough discard flatbread is best served on the day of, but can be stored in an airtight container or bag for 3 days on the counter.
Notes
Sourdough starter: If you don’t have sourdough starter on hand, you can replace it with 100 grams of Greek yogurt for a similar tang and added moisture.
Can I long ferment this recipe? Yes! This discard flatbread can also be long-fermented. Just leave out the baking powder and let the dough rest until doubled in size before shaping and baking as usual. The dough can also be refrigerated for up to 24 hours and baked when you’re ready.
Oven instructions: Preheat oven to 500°F with a baking steel or stone inside for at least 45 minutes. Roll each dough ball into a 6–7 inch round, place on parchment, and bake 1–2 at a time on the hot steel for 3–5 minutes until puffed and golden. For crispier pitas, remove the parchment and bake 1 extra minute per side.
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