Grilled Sourdough Discard Flatbread
Perfect for low-key summer nights, the dough for this flatbread is SO easy to make and comes together quickly. Cook it on the grill for the best flavor, then top with your favorite variety of toppings, slice, and serve. It's soft and pillowy, and has such great flavor from the discard and the grill!
Servings: 8
Calories: 232kcal
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
To bake: Preheat oven to 450 degrees. Brush two baking sheets with olive oil. Divide dough into four equal pieces. Roll each piece into an oval shape and place on prepared baking sheets. You should be able to fit two per pan. Top with your desired toppings and bake for 10-15 minutes, until cheese is melted and the crust is browned to your liking. Slice and serve!
- 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.
Equipment
Nutrition
Calories: 232kcal (12%) | Carbohydrates: 47g (16%) | Protein: 8g (16%) | Fat: 1g (2%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 761mg (33%) | Potassium: 82mg (2%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 1IU | Calcium: 101mg (10%) | Iron: 3mg (17%)
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