There’s something beautiful about using what we have—taking what might be discarded and turning it into something golden, something good. That’s what this sourdough flatbread is for me. A humble handful of ingredients. A hot skillet. And the quiet joy of a recipe that makes use of sourdough discard in a way that’s practical.
This flatbread is crisp at the edges, soft in the center, and endlessly versatile. It holds up beautifully to cultured butter, a swipe of pesto, or simply as it is—warm from the oven, still puffed and fragrant.
It’s the kind of recipe I come back to on slow mornings when the sun filters softly through the kitchen window and little hands are helping stir the bowl. It feels rustic, resourceful, and deeply satisfying—a nod to simpler ways, when nothing went to waste and everything was made with intention.
If you’ve been wondering what to do with your discard or simply want something wholesome and comforting to fill your home with the smell of something wonderful, this is your invitation to begin.
Savory Sourdough Discard Flatbread
A simple, satisfying way to use up your discard—crispy edges, tender center, and full of flavor.
Ingredients:
- 1 cup sourdough discard
- 2 whole eggs
- ½ cup cheese (I used Parmesan, but feel free to play)
- 1–2 tablespoons onion (I used dehydrated onion flakes)
- Everything bagel seasoning, to taste
(Note: This seasoning includes salt. If you skip it, be sure to add a pinch of salt to the batter or sprinkle flaky salt on top before baking.)
Instructions:
- Preheat a cast iron skillet in the oven to 450°F. Let it get nice and hot—it’s key to that golden, crispy crust.
- In a bowl, whisk together the sourdough discard, eggs, cheese, onion, and everything bagel seasoning until smooth and well combined.
- Once your skillet is thoroughly heated, carefully remove it from the oven and add a generous spoonful of your favorite healthy oil (coconut oil is lovely; avocado oil works beautifully too). Swirl to coat.
- Pour the batter into the skillet, spreading it to evenly cover the bottom. Add any extra toppings or a sprinkle of herbs if you like.
- Return the skillet to the oven and bake for about 20 minutes, or until the flatbread is puffed and golden brown.
- Transfer to a cooling rack and let it rest for 5–10 minutes. This gentle pause allows the steam to finish the job, ensuring the inside is fully cooked.
Break off a piece, inhale the savory warmth, and enjoy—maybe with a dollop of cultured butter, a swipe of pesto, or on its own as a humble, nourishing treat. ✨
Macros
✨ Estimated Total Macros (entire recipe)
| Macronutrient | Amount (approx.) |
|---|---|
| Calories | ~730–780 kcal |
| Protein | ~45–48 g |
| Fat | ~43–46 g |
| Carbohydrates | ~40–45 g |
🌿 Per Serving (assuming 4 servings)
| Macronutrient | Amount (approx.) |
|---|---|
| Calories | ~185–195 kcal |
| Protein | ~11–12 g |
| Fat | ~11 g–12 g |
| Carbohydrates | ~10–11 g |
Recipe Card
Ingredients
Equipment
Method
- Preheat a cast iron skillet in the oven to 450°F. Let it get nice and hot—it’s key to that golden, crispy crust.
- In a bowl, whisk together the sourdough discard, eggs, cheese, onion, and everything bagel seasoning until smooth and well combined.
- Once your skillet is thoroughly heated, carefully remove it from the oven and add a generous spoonful of your favorite healthy oil (coconut oil is lovely; avocado oil works beautifully too). Swirl to coat.
- Pour the batter into the skillet, spreading it to evenly cover the bottom. Add any extra toppings or a sprinkle of herbs if you like.
- Return the skillet to the oven and bake for about 20 minutes, or until the flatbread is puffed and golden brown.
- Transfer to a cooling rack and let it rest for 5–10 minutes. This gentle pause allows the steam to finish the job, ensuring the inside is fully cooked.
Video
Notes
🌿 Per Serving (assuming 4 servings)
| Macronutrient | Amount (approx.) |
|---|---|
| Calories | ~185–195 kcal |
| Protein | ~11–12 g |
| Fat | ~11 g–12 g |
| Carbohydrates | ~10–11 g |
