Sourdough Discard Flatbread

quick sourdough discard flatbread

Makes 2 flatbreads · 206 kcal per serving

Ingredients

• 200 g Sourdough Starter
• 2 g Salt
• 6 g Vegetable Oil

Method

1. 1. Stir the salt into the discard (plus baking soda and/or scallion if using) until smooth.
2. 2. For lacier, crispier flatbread, thin with a splash of water; leave it thick for a fluffier cake.
3. 3. Heat a good film of oil in a nonstick or cast-iron pan over medium.
4. 4. Pour in the batter and spread to ~¼ in / 5–6 mm (a 7–8 in round).
5. 5. Fry 2–3 min until the underside is golden and the edges look set and lacy, then flip and cook 2–3 min more; drop to medium-low for thicker breads so the center cooks before the outside over-browns.
6. 6. Cut into wedges.
7. Good plain, dipped in soy-vinegar, or under shrimp or namul toppings.

Notes

Works with active starter or discard. It's basically a savory pancake (jeon / farinata family).