Ingredients:

  • ½ cup (120ml) sourdough discard (unfed)
  • ½ cup (120g) plain Greek yogurt (or regular yogurt)
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt (optional)
  • 1 teaspoon (3g) garlic powder or 1 clove minced garlic (optional)
  • 1 teaspoon (1g) dried herbs (oregano, thyme, rosemary, or Italian blend) (optional)
  • 1 tablespoon (15ml) olive oil or melted butter (for brushing) (optional)

Instructions:

  1. In a mixing bowl, combine sourdough discard, yogurt, and flour (plus any optional add-ins). Mix until a shaggy dough forms.
  2. Turn dough out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Don't over-knead!
  3. Let the dough rest for 5-10 minutes. This helps the gluten relax.
  4. Divide the dough into 4-6 equal portions. Roll each portion into a thin round or oval, about ⅛-inch thick.
  5. Heat a dry skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side, until golden brown spots appear and bubbles form.
  6. While still warm, brush each flatbread with olive oil or melted butter.
  7. Serve immediately and enjoy!