If you loved my popular Greek Yogurt Sourdough Discard Flatbread, you’re going to be obsessed with this cheesy version! Made with the same soft, fluffy Greek yogurt dough, these flatbreads are stuffed with gooey melted cheese and cooked until perfectly golden in a skillet.
They’re incredibly easy to make, a delicious way to use up sourdough discard, and perfect served alongside soups, salads, curries, grilled meats, or enjoyed all on their own.
Why You’ll Love This Recipe
- A delicious way to use up sourdough discard.
- Soft, fluffy Greek yogurt dough with no long rise time.
- Filled with perfectly melty cheese.
- Ready in under 30 minutes.
- Freezer-friendly and great for meal prep.
How to make easy sourdough discard cheese flatbread: step-by-step
Ingredients
The dough
- 150 g all-purpose flour
- 5 g baking powder
- 3 g salt
- 5 g sugar
- 10 g olive oil
- 100 g sourdough discard (cold is fine)
- 120 g plain Greek yogurt
For the filling
- 100 g shredded mozzarella cheese
- 30 g finely grated parmesan cheese
- (Optional: pinch of garlic powder, black pepper, or Italian herbs)
For the garlic butter
- 20 g unsalted butter, melted
- 1 clove garlic, grated or finely minced
- 1 tablespoon chopped parsley (optional)
- Pinch of salt
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.
Stuff, shape, and cook
- 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.
- On a lightly floured surface, roll each ball into a thin round, about 6–7 inches wide.
- Place 2–3 tablespoons of the cheese mixture in the center, flattening it slightly.
- Fold the edges of the dough over the cheese to seal (like making a pouch) and pinch to close.
- Then gently roll into a 6-7 inch circle again, keeping the cheese sealed inside.
- 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.
- While the flatbreads cook, mix together the melted butter, garlic, parsley, and salt.
- As soon as the flatbreads come off the pan, brush generously with garlic butter. Slice and serve warm, the cheese should stretch beautifully when pulled apart.
- Sourdough discard cheese 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 discard recipes like this
- Greek Yogurt Sourdough Discard Flatbread
- Sourdough Discard Protein Bagels with Greek Yogurt
- Sourdough Discard Pizza Sticks (protein-packed!)
- Sourdough Discard Egg Muffins (protein-packed)
Easy Sourdough Discard Cheese Flatbread (Greek Yogurt Dough)
Make the most of your sourdough discard with these easy Greek yogurt cheese flatbreads, soft, fluffy, stuffed with melty cheese, and cooked to golden perfection in a skillet.
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- large skillet
Ingredients
The dough
- 150 grams all-purpose flour
- 5 grams baking powder
- 3 grams salt
- 5 grams sugar
- 10 grams olive oil
- 100 grams sourdough discard (cold is fine )
- 120 grams plain Greek yogurt
For the filling
- 100 grams shredded mozzarella cheese
- 30 grams finely grated Parmesan cheese
- pinch of garlic powder, black pepper, or Italian herbs (optional but adds flavor)
The garlic butter
- 20 grams unsalted butter (melted )
- 1 clove garlic (minced)
- 1 tablespoon chopped parsley (optional)
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.
Stuff, shape, and cook
-
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.
-
On a lightly floured surface, roll each ball into a thin round, about 6–7 inches wide.
-
Place 2–3 tablespoons of the cheese mixture in the center, flattening it slightly.
-
Fold the edges of the dough over the cheese to seal (like making a pouch) and pinch to close.
-
Then gently roll into a 6-7 inch circle again, keeping the cheese sealed inside.
-
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.
-
While the flatbreads cook, mix together the melted butter, garlic, parsley, and salt.
-
As soon as the flatbreads come off the pan, brush generously with garlic butter. Slice and serve warm, the cheese should stretch beautifully when pulled apart.
-
Sourdough discard cheese 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 use an active sourdough starter, 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 (after the first rise) 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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