Feastical

Your New Spicy-Carb Obsession is Here

Hey friends, Beau here! Let’s talk about one of life’s greatest simple pleasures: bread. But not just any bread. I’m talking about a crispy, chewy, blistery flatbread that comes together in a flash and gets absolutely drizzled in a magical, sweet, and spicy elixir. Welcome to the glorious world of my Hot Honey Sourdough Flatbread.

If you’ve ever stared at your jar of sourdough discard and wondered if it could do more than just make another pancake, I’m here to tell you it can. This recipe is that perfect bridge between a lazy pizza night and a sophisticated snack board. It’s the hero your game day spread deserves, the star of your cozy movie night, and the answer to that 3 p.m. craving that demands something crunchy, spicy, and deeply satisfying.

We’re taking that tangy sourdough starter, mixing it with a few pantry staples, and pan-searing it until it’s got those gorgeous, charred bubbles and a tender-crisp texture. Then, we’re taking it to flavor town with a simple hot honey that will literally make you pause mid-chew and say, “Wow.” This isn’t just a recipe; it’s a experience. It’s the kind of food that makes you feel like a rockstar in the kitchen with minimal effort. So, let’s grab that discard and get ready to create some magic.

The Happy Accident That Started It All

This recipe was born from a classic “clean-out-the-fridge” moment. It was a lazy Sunday, and my sourdough starter, Brenda, was looking a little peckish. I had about a cup of discard sitting there, and I couldn’t bear to toss it. I also had a half-eaten tub of yogurt and a serious craving for something bread-adjacent. Pizza felt like too much work, and plain flatbread felt… well, plain.

I started mixing things together, and as the dough came to life, I remembered this incredible hot honey I’d had at a pizza place in Brooklyn years ago. That sweet heat had stuck with me. I quickly warmed some honey, threw in a hefty pinch of chili flakes, and let it infuse while I cooked the flatbreads. The moment I drizzled that golden, spicy honey over the first crispy, bubbly piece and took a bite, I knew I had stumbled onto something special. It was a perfect, serendipitous collision of thriftiness and flavor. Now, it’s one of the most-requested snacks in my house, and I’m so excited to share that happy accident with you.

Gathering Your Flavor Arsenal

Here’s the beautiful part: you probably have most of this in your kitchen right now. This is a no-fuss, maximum-flavor situation.

• 1 cup sourdough discard (unfed): This is our flavor secret weapon! The discard gives the flatbread a subtle tang and incredible depth of flavor that you just can’t get with commercial yeast. Don’t have discard? No worries! A quick substitute is ¾ cup warm water mixed with ½ cup all-purpose flour and a tablespoon of plain yogurt or lemon juice. Let it sit for 30 minutes to develop a bit of tang.
• ¾ cup all-purpose flour (more if needed): The trusty backbone of our dough. I like all-purpose for its reliable texture, but you can swap in up to half whole wheat flour for a nuttier, heartier flatbread. The key is to add it gradually, as the hydration of your discard can vary.
• ¼ cup plain yogurt: This is our little miracle worker! The yogurt adds a touch of fat and acidity, making the dough incredibly tender and soft. For a dairy-free version, unsweetened almond or coconut yogurt works beautifully.
• 1 tsp baking powder: This is what gives us those instant, beautiful bubbles and a light texture without any yeast-fermenting time. It’s the quick-rise hero of this recipe.
• ½ tsp salt: Never, ever skip the salt in your dough. It’s not just for seasoning; it tightens the gluten structure, giving our flatbread the perfect chew. I use fine sea salt.
• Olive oil, for cooking: A good glug for the skillet. It creates a gorgeous, crisp exterior and those lovely golden-brown spots. Don’t be shy with it!
• 2 tbsp honey: The sweet half of our dynamic duo. Use a good, flavorful honey—the better the honey, the better the final drizzle.
• ½ tsp chili flakes (or to taste): The spicy half! I love using classic red pepper flakes, but this is where you can get creative. A smoked chili flake like Aleppo pepper would be incredible, or a tiny pinch of cayenne for pure heat.

Let’s Get Cooking: Your Path to Flatbread Bliss

Ready to see some kitchen magic happen? Follow these steps, and you’ll be a flatbread master in no time.

1. Make the Dough: In a medium bowl, combine the sourdough discard, all-purpose flour, yogurt, baking powder, and salt. Use a fork or your hands to mix until a shaggy dough forms. Chef’s Hack: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable. It should be soft and slightly tacky, but not sticking to your fingers like glue.
2. Knead and Rest: Turn the dough out onto a lightly floured surface and knead for just 2-3 minutes. We’re not looking for windowpane perfection here, just a smooth, cohesive ball. Place the dough ball back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest for 20-30 minutes. Chef’s Insight: This rest period allows the gluten to relax, making the dough much easier to roll out later. It’s a small step with a big payoff!
3. Infuse the Honey: While the dough rests, let’s make the hot honey. In a small saucepan, combine the honey and chili flakes. Warm it over the lowest possible heat for 3-5 minutes. You don’t want it to bubble or boil, just get warm enough to let the chili oils infuse the honey. Take it off the heat and let it steep. Chef’s Tip: Smash a garlic clove and throw it in the pot with the honey for an extra savory kick. You can fish it out before drizzling!
4. Divide and Conquer: After the dough has rested, divide it into 2 or 3 equal pieces. On a floured surface, roll each piece into a thin round or oval shape. Don’t stress about perfection—rustic is beautiful! Chef’s Hack: If the dough is springing back, let it rest for another 5 minutes. It’s telling you the gluten is still too tight.
5. Get That Skillet Sizzling: Place a cast-iron or heavy-bottomed non-stick skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. You’ll know it’s ready when a flick of water sizzles and dances on the surface.
6. Cook to Perfection: Carefully place one rolled-out flatbread into the hot skillet. Cook for 2-3 minutes, until the bottom is golden brown and you see beautiful large bubbles forming on the top. Flip it over and cook for another 1-2 minutes on the other side until it’s golden and crisp. Chef’s Pro-Move: Press down gently with your spatula after flipping to ensure even contact and browning. You can even add a tiny bit more oil around the edges for extra crispiness.
7. The Grand Finale: As soon as each flatbread comes out of the skillet, place it on a cutting board and drizzle it generously with that beautiful hot honey. The warmth of the bread will make the honey spread like a dream. Slice it into strips or wedges and serve immediately while it’s hot and crispy!

How to Serve This Masterpiece

This hot honey sourdough flatbread is a star all on its own, but why stop there? Let’s build a moment around it.

For the ultimate snack board, pile the sliced flatbread high alongside a bowl of cool, creamy ricotta or burrata for dipping. The contrast of hot/spicy and cool/creamy is absolutely divine. Add some salty prosciutto or spicy soppressata, a handful of marinated olives, and a few handfuls of arugula tossed in lemon juice. You’ve just created a TikTok-worthy spread that’s as delicious as it is beautiful.

It also makes a phenomenal side dish. Serve it alongside a big, hearty salad for a light lunch, or with a bowl of tomato soup for the coziest dinner imaginable. Tear off a piece and dunk it right in—you won’t regret it.

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the flavor world is your oyster! Here are a few of my favorite ways to switch it up:

• Everything Bagel Style: Right after you drizzle with hot honey, sprinkle generously with everything bagel seasoning. The sesame, poppy, garlic, and onion add an incredible savory crunch.
• Herb & Garlic Infusion: Mix a tablespoon of finely chopped fresh rosemary or thyme and a minced garlic clove right into the dough before the rest period. The aroma while it cooks is insane.
• Cheesy Pull: After the first flip, sprinkle the cooked side with a handful of mozzarella or fontina cheese. Let it melt while the second side cooks, then drizzle with honey. You’ve just made a killer cheese flatbread.
• Smoky & Spicy: Use smoked chili flakes or a dash of chipotle powder in the hot honey. This adds a deep, smoky dimension that plays so well with the sourdough tang.
• Dairy-Free & Vegan: Swap the yogurt for a plant-based alternative and use maple syrup or agave instead of honey. The texture might be slightly different, but the flavor will still be fantastic.

Beau’s Kitchen Chronicles

This recipe has become a living, evolving thing in my kitchen. I’ve made it for hungry friends after a long hike, as a last-minute appetizer that stole the show at a dinner party, and on more than one Tuesday night just for me. It’s foolproof. One time, I accidentally used Greek yogurt instead of plain, and you know what? It was even richer and more tender. Another time, I was out of honey and used a peach jam thinned with a little hot sauce—desperation breeds innovation, and it was delicious! The point is, don’t be afraid to make it your own. This flatbread is a canvas for your cravings. Listen to it, and listen to your stomach. They usually know what they’re talking about.

Your Questions, Answered!

Q: My dough is super sticky and I can’t roll it out. What did I do wrong?
A: No worries, this is common! Sourdough discard hydration levels can be a wild card. Just add more flour, a tablespoon at a time, until the dough is soft and only slightly tacky. Also, ensure you let it rest—that makes it much easier to handle.

Q: Can I make this ahead of time?
A: You can make the dough ahead and let it rest, covered, in the fridge for up to 24 hours. Let it come to room temperature for 30 minutes before rolling and cooking. The cooked flatbread is best served immediately, but you can re-crisp it in a 375°F (190°C) oven for a few minutes.

Q: My flatbread didn’t puff up. Why?
A> Two likely culprits: 1) Your skillet wasn’t hot enough. Make sure it’s properly preheated before adding the dough. 2) Your baking powder might be old. Baking powder loses its potency over time. Test it by mixing a half teaspoon with hot water—if it doesn’t fizz vigorously, it’s time for a new can.

Q: Can I bake this instead of pan-frying?
A> Absolutely! For a slightly less oily version, preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Roll out the dough, place it on the hot surface, and bake for 5-7 minutes until puffed and golden. You won’t get *quite* the same blistery crust, but it’s still delicious.

Hot Honey Sourdough Flatbread : Crispy, Spicy, and Totally Snackable

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• Author: BeauCollier

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Description

Turn your sourdough discard into a quick, blistery flatbread with a golden drizzle of hot honey. Perfect for snacks, game day, or a cozy dinner side.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard (unfed)

• ¾ cup all-purpose flour (more if needed)

• ¼ cup plain yogurt (dairy or plant-based)

• 1 tsp baking powder

• ½ tsp salt

• Olive oil, for cooking

• 2 tbsp honey

• ½ tsp chili flakes (or to taste)

Optional Twists:

• Garlic clove in honey infusion

• Everything bagel seasoning

• Fresh herbs or cheese for topping

• Smoked chili flakes for deeper spice

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Instructions

1. Make the Dough: In a bowl, combine sourdough discard, flour, yogurt, baking powder, and salt. Mix until a shaggy dough forms. Add extra flour if too sticky.

2. Knead & Rest: Knead 2-3 minutes on a floured surface. Return to bowl, cover, and let rest 20-30 minutes.

3. Infuse Honey: Warm honey with chili flakes over low heat 3-5 minutes. Optional: add garlic clove. Remove from heat.

4. Divide & Roll: Divide dough into 2–3 pieces. Roll each piece into thin rounds or ovals. Let rest 5 minutes if it springs back.

5. Cook Flatbread: Heat skillet over medium-high, lightly coat with olive oil. Cook flatbread 2-3 minutes per side until golden, bubbly, and crisp. Press gently after flipping for even browning.

6. Serve: Drizzle each flatbread with hot honey immediately. Slice and serve warm.

Notes

• Sticky Dough: Add flour 1 tbsp at a time; let it rest.

• Flatbread Doesn’t Puff: Ensure skillet is hot; check baking powder potency.

• Make Ahead: Dough can rest in fridge up to 24 hrs; reheat cooked flatbread in oven at 375°F (190°C) for crispness.

• Oven Option: Bake at 475°F (245°C) on hot pizza stone or baking sheet, 5–7 minutes.

The Nutritional Lowdown (Approximate)

Let’s be real, we’re not eating this flatbread for its kale-like qualities, but it’s always good to know what you’re enjoying! This breakdown is for one flatbread (assuming the recipe makes three).

Calories: ~220
Carbohydrates: ~33g
Protein: ~5g
Fat: ~6g
Sugar: ~8g

Remember, these are estimates and can vary based on the exact ingredients you use and how much oil you cook with. The sourdough discard offers the benefit of pre-digested grains, which can make it easier on the stomach for some people. So, enjoy that delicious, tangy, spicy goodness without any guilt!

Final Thoughts

And there you have it, friends—my go-to recipe for turning a cup of sourdough discard into a snack that’s crispy, spicy, sweet, and totally irresistible. This Hot Honey Sourdough Flatbread is proof that the most satisfying food doesn’t have to be complicated. It’s about simple ingredients, a little bit of kitchen confidence, and a whole lot of flavor.

I hope this recipe becomes a regular in your kitchen, bringing as much joy and deliciousness to your table as it has to mine. If you make it (and you totally should), I’d love to see your creation! Tag me @feastical on social media so I can cheer you on.

Now, go grab that discard, fire up that skillet, and get ready for your new favorite snack. Happy cooking!

– Beau

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