THE sourdough recipe I’m making all summer is this grilled sourdough discard flatbread! It’s perfect for low key meals after a day at the beach or pool. And while summer isn't prime sourdough season, this is maybe my favorite summer sourdough recipe since you can have fresh, homemade bread without ever turning your oven on!
This flatbread is inspired by my sourdough discard naan recipe. It's every bit as soft and pillowy as the naan, and the dough comes together so quickly! Not to mention, it's a great way to use up a lot of sourdough discard.
Quick Look: Grilled Sourdough Discard Flatbread
- Recipe Name: Grilled Sourdough Discard Flatbread
- Ready In: 45 minutes
- Serves: Makes 2 large or 4 medium flatbreads.
- Calories: 232 calories per serving.
- Main Ingredients: Flour, sourdough discard, Greek yogurt, milk, baking powder and baking soda.
- Why You'll Love It: So easy and fun to make, and is always a crowd pleaser! You can use lots of sourdough discard here, and use a variety of toppings for fun flatbread sampling.
SUMMARIZE & SAVE THIS CONTENT ON
Toppings are endless here - add whatever you like! The idea of this flatbread is to grill the bread, then add whatever toppings you like and slice once it comes off the grill.
This is my current go-to clean out the fridge meal. Any miscellaneous veggies, meats, herbs, and cheeses go on here. Sometimes, the weirder the combinations are, the more gourmet they feel.
Jump to:
- Quick Look: Grilled Sourdough Discard Flatbread
- Why You’ll Love This Grilled Sourdough Discard Flatbread
- Ingredients You'll Need
- Easy Substitutions + Variations
- How To Make Grilled Sourdough Discard Flatbread (Step-By-Step)
- Expert Tips
- Sourdough Discard Flatbread FAQ's
- Storage + Make Ahead
- More Sourdough Flatbread Recipes You’ll Love
- Grilled Sourdough Discard Flatbread
Why You’ll Love This Grilled Sourdough Discard Flatbread
- SO easy to make - Dough that's easy to make and to work with. Plus, it's done within minutes on the grill. You'll have it ready in no time!
- Uses a lot of discard - You'll use a full cup of discard here.
- The BEST texture flatbread - The combination of soft, fluffy bread with a smokey char from the grill is so good.
- Make it on the grill OR in the oven - Because sometimes plans change, and it's nice to have options! (I actually originally started making this in the oven, then switched to the grill in the spring and haven't looked back.)
- Have something for everyone - Much like homemade sourdough discard pizza, you can use different combos of toppings and customize as needed to make everyone happy.
Ingredients You'll Need
- Sourdough discard - I use discard in a pretty liquid state here (you can probably tell from the photo!). You want it to be aged enough to be pourable, but not so old that it smells unpleasant.
- Greek yogurt - Whole milk Greek yogurt gives this flatbread such great flavor, and helps to keep it super soft. I LOVE adding Greek yogurt to sourdough baked goods, like in these overnight sourdough waffles and this sourdough discard zucchini bread.
- Milk - Another ingredient that makes this flatbread so soft, even though it undergoes the high heat of a grill grate. Use milk instead of water for the liquid here.
- Baking powder + baking soda - Even though this is a flat bread, I still like to use some leavening power to give it a bit of puff. This is what makes the big bubbles form while it cooks (they're one of the best parts!)
(See recipe card for quantities.)
Easy Substitutions + Variations
Make it in the oven: When you're ready to cook, preheat the oven to 450 degrees. Lightly oil two baking sheets. Divide the dough into 4 pieces, roll each into an oval and place 2 per baking sheet. Bake for 10-15 minutes, until bread is baked through and browned to your liking. *You can top before OR after baking here.*
Make grilled sourdough flatbread pizza: If you want to make more of a pizza, add your sauce, cheese, and toppings after you’ve cooked the first side and flipped the flatbread. Continue cooking 2-3 minutes to cook the bread through and give the toppings a chance to set, then transfer to a cooler part of the grill, close the lid, and cook until the cheese is melted. Keep in mind your cheese won't brown on the top here - you may want to finish in the oven if that's what you're going for.
How To Make Grilled Sourdough Discard Flatbread (Step-By-Step)
Step 1: Combine the flour, baking powder, salt, and baking soda.
Step 2: Add the discard, yogurt, and milk and mix with a fork to combine.
Step 3: Switch to using your hand to mix when it becomes too difficult with a fork.
Step 4: Knead on a lightly floured surface for 2 minutes.
Step 5: Place in an oiled bowl, cover, and let rest for 15-60 minutes.
Step 6: Divide the dough into however many flatbreads you're making. (I'm doing 2 big ones here.)
Step 7: Roll each piece into a ⅛-inch thick flatbread, and place on a piece of parchment paper.
Step 8: Grill on the first side for 2-3 minutes, until bubbles form on the top of the dough and the edges begin to look set.
To transfer to the grill: Place the parchment paper with the flatbread on it on a large cutting board. Quickly invert the cutting board to flip the flatbread onto the grill grates. Remove the parchment paper from the top of the flatbread with a pair of tongs.
Step 9: Flip the flatbread and cook 2-3 minutes more, until cooked through. Remove to a cutting board.
Step 10: Top with whatever toppings you're using, slice, and serve!
Expert Tips
- Be confident when getting your flatbread on the grill - It can be a little intimidating to flip a big flatbread onto the grill, and there is a little bit of a learning curve to it, but move quickly and pretend you know what you're doing (I really am convinced bread can sense fear), and you'll have it mastered in no time.
- Have your toppings ready to go before you start grilling - Flatbread is good warm or at room temperature, but if you want warm flatbread, have your toppings ready so you can use them as soon as the flatbread comes off the grill.
- Weight measurements give you the most accurate result - I have weight and volume measurements listed because I've made it both ways multiple times, but weight measurements will always get you the most accurate result. If you use volume measurements and find your dough a little too dry or too wet, add a bit more milk or flour as needed to adjust.
- You don't have to add toppings - I love this flatbread as a main dish, but it's every bit as good like a sourdough naan or a sourdough pita as an accompaniment to soups, salads, and grilled meats.
Sourdough Discard Flatbread FAQ's
The main difference is the leavening: My sourdough discard pizza dough is leavened with yeast and does require a rise time (versus just a rest time here to allow the gluten to relax for easier rolling). Pizza also has sauce and is baked with the toppings on it, whereas sauce is totally optional here and the toppings are added after the flatbread is cooked. They are very similar in a lot of ways, and both recipes are well-loved at my house!
All-purpose flour is all you need here! This flatbread has such great texture every time I make it that I never feel the need to venture out from good, old, readily available all-purpose flour.
Storage + Make Ahead
- Assembled flatbreads: Since this flatbread is fully cooked before toppings are added, the bread stands up really well to toppings. And since you can serve it at room temperature, you can fully assemble your flatbreads, slice, and leave out for people to grab for however long you're comfortable leaving your toppings unrefrigerated.
- Grilling ahead: You can alternatively grill your flatbread, let it cool completely, wrap well in plastic wrap, and refrigerate for up to 3 days. Unwrap and reheat in a 350 degree oven, then proceed with toppings.
- Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that if you used really wet toppings (like the bruschetta pictured below), the bread may start to get soggy after about 1 day.
More Sourdough Flatbread Recipes You’ll Love
did you make this recipe?
I would love to hear how it went! Please leave a comment and review down below. 🙂
Grilled Sourdough Discard Flatbread
Ingredients
- 3 cups (430 grams) all purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 ½ teaspoons (10 grams) salt
- ½ teaspoon (4 grams) baking soda
- 1 cup (226 grams) sourdough discard
- ½ cup (136 grams) whole milk Greek yogurt
- ½ cup (120 grams) warm milk
- Olive oil for the bowl (plus the sheet pans if baking in the oven)
Directions
- Combine the flour, baking powder, salt, and baking soda in a medium bowl. Add the discard, yogurt, and milk and mix with a fork until combined. When it becomes too difficult to mix with a fork, switch to mixing with your hands until the dough comes together. Knead for 2 minutes. Set in an oiled bowl, cover, and allow to rest for 15-60 minutes.
- Preheat a grill to medium heat. If you're using charcoal, you'll want a span of coals roughly the size of your flatbreads. If you're using gas, aim for a temperature right around 400 degrees.
- Turn the dough out onto a lightly floured surface. Divide in half, and roll each half into a rough rectangle - stretching and turning the dough as needed - and transfer onto a sheet of parchment paper.
- Working one at a time, transfer a flatbread onto a large cutting board using the parchment paper it's on. Quickly invert the cutting board to flip the flatbread onto the hot grill. Use a pair of tongs to peel the parchment paper off the top of the flatbread. Grill for 2-3 minutes, until large bubbles form on the surface of the bread and the edges begin to look set.
- Flip the flatbread (you may need 2 spatulas for this), and cook an additional 2-3 minutes, until cooked through and charred to your liking. Remove to a cutting board. Repeat with remaining flatbread.
- Top with desired toppings, slice, and serve!
Notes
- For a crispier crust, bake on the lowest rack in your oven. Move to the top rack for the last few minutes to get a browner top.
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