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A hand holds a warm, buttery piece of naan bread with golden blistered spots over a wooden board.

Greek Yogurt Sourdough Discard Flatbread

This easy, no-yeast flatbread uses sourdough discard and Greek yogurt for a tender, slightly tangy bread that's perfect for dipping, wraps, or as a side with any meal. Quick to prepare and cooked in minutes on the stovetop.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 pieces
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Flatbread Dough
  • 1 cup all-purpose flour plus more for dusting
  • 1/2 cup sourdough discard unfed, straight from the fridge
  • 1/2 cup plain Greek yogurt full-fat or 2%, not fat-free
  • 1/2 tsp baking powder for extra lift
  • 1/2 tsp salt fine sea salt
  • 1 tbsp olive oil for the dough
For Cooking
  • 1-2 tbsp olive oil for cooking the flatbreads

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Cast Iron Skillet (or non-stick skillet)
  • Spatula

Method
 

Make the Dough
  1. In a large mixing bowl, combine the all-purpose flour, sourdough discard, Greek yogurt, baking powder, salt, and 1 tablespoon of olive oil.
  2. Mix with a spoon or your hands until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it forms a relatively smooth ball. It will be slightly sticky but manageable. Do not over-knead.
  4. Cover the dough ball with the bowl or a clean kitchen towel and let it rest at room temperature for 15 minutes. This allows the gluten to relax, making it easier to roll.
Cook the Flatbreads
  1. Divide the rested dough into 6 equal pieces.
  2. On a lightly floured surface, take one piece of dough and roll it out with a rolling pin into a thin circle, about 6-8 inches in diameter and about 1/8 inch thick. Repeat with the remaining dough pieces.
  3. Heat a large cast iron skillet or non-stick pan over medium-high heat. Add about 1/2 teaspoon of olive oil to the hot pan, ensuring it coats the bottom.
  4. Place one flatbread into the hot skillet. Cook for 1-2 minutes per side, or until golden brown spots appear and the flatbread puffs up. You might see small bubbles forming on the surface.
  5. Flip the flatbread and cook for another 1-2 minutes until golden brown on the second side.
  6. Remove the cooked flatbread from the pan and place it on a plate. You can cover it with a clean towel to keep it warm while you cook the remaining flatbreads, adding a little more olive oil to the pan as needed for each new flatbread.
  7. Serve warm and enjoy!

Notes

These flatbreads are delicious served with hummus, tzatziki, baba ghanoush, or as a side for soups and stews. They also make excellent quick wraps for sandwiches. Store leftover flatbreads in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a dry skillet or microwave. For a touch of garlic flavor, brush the hot flatbreads with a mixture of melted butter and minced garlic after cooking.