Air Fryer Sourdough Discard Flatbreads
These small sourdough discard flatbreads are quick, flexible, and well suited to the air fryer. They bake up tender with lightly crisp edges and can be used for wraps, dipping, breakfast sandwiches, or simple soup-side bread.
Yield
6 small flatbreads
Prep Time:
15 minutes
Rest/Ferment Time:
20 minutes
Bake/Cook Time: 1
8 minutes
Total Time:
53 minutes
INGREDIENTS
1 cup sourdough discard, unfed (240 g)
1 cup all-purpose flour (120 g)
1/2 teaspoon sea salt (3 g)
1 teaspoon baking powder (4 g)
1 tablespoon olive oil (14 g)
2 to 4 tablespoons warm water, as needed (30 to 60 g)
1 tablespoon melted butter or olive oil, for brushing (14 g)
1/2 teaspoon garlic powder, optional (2 g)
1 teaspoon chopped fresh rosemary or thyme, optional (1 g)
INSTRUCTIONS
Stir sourdough discard, flour, salt, baking powder, and olive oil together in a mixing bowl.
Add warm water, 1 tablespoon at a time, until a soft dough forms.
Knead the dough in the bowl for 1 minute.
Cover and rest for 20 minutes.
Divide the dough into 6 equal pieces.
Roll each piece into a thin round, about 5 to 6 inches wide.
Brush both sides lightly with melted butter or olive oil.
Sprinkle with garlic powder and herbs, if using.
Preheat the air fryer to 375°F (190°C).
Place 1 to 2 flatbreads in the air fryer basket without overlapping.
Air fry for 3 minutes.
Flip and cook for 2 to 3 minutes more, until puffed in spots and lightly browned.
Repeat with the remaining flatbreads.
Serve warm.
VARIATIONS
Cheddar Chive: Add 1/3 cup shredded sharp cheddar (38 g) and 1 tablespoon chopped chives to the dough.
Rosemary Garlic: Brush with olive oil and sprinkle with rosemary, garlic powder, and flaky salt before cooking.
Breakfast Flatbread: Cook plain, then serve with eggs, butter, and jam.
Tomato Basil: Top cooked flatbreads with chopped tomatoes, basil, olive oil, and a little salt.
NUTRITION INFORMATION
Approximate per serving:
Calories: 135
Protein: 4 g
Carbohydrates: 23 g
Fat: 4 g
