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.
Ingredients
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1 cup sourdough discard (unfed)
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¾ cup all-purpose flour (more if needed)
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¼ cup plain yogurt (dairy or plant-based)
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1 tsp baking powder
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½ tsp salt
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Olive oil, for cooking
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2 tbsp honey
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½ tsp chili flakes (or to taste)
Optional Twists:
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Garlic clove in honey infusion
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Everything bagel seasoning
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Fresh herbs or cheese for topping
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Smoked chili flakes for deeper spice
Instructions
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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.
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Knead & Rest: Knead 2-3 minutes on a floured surface. Return to bowl, cover, and let rest 20-30 minutes.
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Infuse Honey: Warm honey with chili flakes over low heat 3-5 minutes. Optional: add garlic clove. Remove from heat.
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Divide & Roll: Divide dough into 2–3 pieces. Roll each piece into thin rounds or ovals. Let rest 5 minutes if it springs back.
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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.
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Serve: Drizzle each flatbread with hot honey immediately. Slice and serve warm.
Notes
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Sticky Dough: Add flour 1 tbsp at a time; let it rest.
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Flatbread Doesn’t Puff: Ensure skillet is hot; check baking powder potency.
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Make Ahead: Dough can rest in fridge up to 24 hrs; reheat cooked flatbread in oven at 375°F (190°C) for crispness.
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Oven Option: Bake at 475°F (245°C) on hot pizza stone or baking sheet, 5–7 minutes.