Ingredients
Method
- Combine sourdough discard, flour, and salt in a large mixing bowl. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
- Divide the dough into 6 equal pieces and roll each into a ball, keeping them covered with a damp towel.
- Roll each ball into a thin circle, about 1/8 inch thick.
- Heat a large skillet over medium-high heat and add a teaspoon of olive oil. Place one flatbread in the pan.
- Cook for 2-3 minutes until bubbles form and the bottom is golden-brown. Flip and cook for another 1-2 minutes.
- Transfer the cooked flatbread to a plate and cover with a clean kitchen towel. Repeat with remaining dough.
Notes
This flatbread can be customized with different flours or added herbs. Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.