Grilled Sourdough Discard Flatbread | Easy Summer BBQ Recipe
Grilling sourdough flatbread on the BBQ is honestly a game changer. With just a handful of basic ingredients and your trusty sourdough discard, you can have a smoky, chewy, perfectly charred flatbread on the table in no time — and it goes with absolutely everything. Your new favourite easy summer side dish starts here.
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The BBQ is my new found love. I’ll be honest — I used to be totally intimidated by it. But my honey taught me how to use it this summer and now I am absolutely hooked. I’ve been on a mission to make as much as I can on it, and this sourdough discard flatbread was an obvious one to master.
It uses ingredients you already have on hand, you don’t need a super active starter, and it comes together in minutes. Everyone will love it — and they’ll be pretty impressed with your skills too.
But here’s what I really love about BBQ cooking: fewer dishes and no hot oven heating up the whole house. If that’s not the ultimate summer hack I don’t know what is.
What is Flatbread?
Flatbread is exactly what it sounds like — bread that stays flat. Unlike a loaf that rises and develops a big crumb structure, flatbread is rolled thin and cooked quickly on a high heat surface. It’s one of the oldest and most universal forms of bread in the world — think pita, naan, and tortillas. Every culture has a version of it, and for good reason. It’s simple, fast, and endlessly versatile.
This version uses sourdough discard for a gentle ferment that adds incredible flavour and makes it easier to digest than a standard flatbread. The grill gives it a smoky char and crispy edges that an oven or stovetop just can’t replicate. Once you try it this way, you won’t go back.
Depending on the fermentation, you might get some big bubbles!
Why You’ll Love This Recipe
Recipe Tips
the discard: Cold discard straight from the fridge works perfectly here. This is a great recipe for using up discard you’ve been accumulating — no feeding required.
the flour: A blend of white and whole wheat gives you the best of both worlds — pliable and easy to work with, but with that whole grain flavour and nutrition. I mill my own whole wheat flour but store-bought works great too.
resting the dough: Don’t skip the rest! Even 30 minutes makes a big difference in how the gluten relaxes and how easy the dough is to roll out thin. An overnight rest in the fridge is even better if you want to prep ahead.
rolling thickness: Aim for about 3–4mm thick — roughly the thickness of a coin. Too thick and it won’t cook through properly on the grill. Too thin and it can tear.
the grill: Medium-high heat is your sweet spot. You want enough heat to get those char marks and cook it quickly, but not so hot that the outside burns before the inside is done. Every BBQ runs a little differently so keep an eye on the first one.
olive oil spray: Don’t skip this — it prevents sticking and gives you that gorgeous golden char. A spray bottle works best for an even coat but you can also brush it on.
Sourdough Starter
If you’re here, I’m assuming you have a sourdough starter and generally know how to use it. It is beyond the scope of this post to teach you how to create and maintain a sourdough starter.
If you haven’t made one already, read my post on how to make a sourdough starter from scratch.
Once you have an established sourdough starter and you know how to identify when it’s active or needs a fresh feeding, you’re pretty much good to go. It doesn’t matter much whether its thin, batter-like, or stiff, a healthy starter will make healthy bread.
If you have a sourdough starter but are having trouble understanding it, learn more with the ultimate guide to understanding your sourdough starter.
Freshly Milled Flour
The whole wheat flour in all of my baking recipes is made with freshly milled whole wheat flour. While store-bought whole wheat works just fine in terms of texture and flavour, the nutritional value of freshly milled flour is far superior — it’s full of the natural oils, vitamins, and minerals that are lost once flour sits on a shelf.
If you live in the city, you might be able to find fresh-milled flour at local bakeries or specialty grocery stores.
If you’re in the country or have access to whole grains, consider milling your own. You can start small with what you already have — a powerful coffee grinder or blender can get you going. A great next step is a KitchenAid grain mill attachment, perfect for small batches.
If you fall in love with fresh milling (like I did), investing in a Harvest NutriMill is absolutely worth it. I use mine almost daily — it’s both beautiful and practical.
When you’re ready to invest, get your Harvest NutriMill using this link and use my code BRONSBREAD20 at checkout for $20 off your order!
Ingredients
- White flour: Just simple all-purpose is what I use.
- Whole wheat flour: I like a blend of freshly milled grains but whole wheat from the store is fine too.
- Water: Good ol’ drinking water.
- Active Sourdough starter: Essential for a fluffy loaf. If you don’t know when your sourdough starter is active, learn more here.
- Salt: The best quality salt you have because sourdough bread deserves the best.
- Olive Oil: For spraying the sides of flatbread dough to keep soft and non-stick.
Materials
- Medium-Sized Mixing Bowl: A heavy set ceramic mixing bowl would work best.
- Bowl Cover: Anything that covers and seals the bowl and covers your loaf for final proofing. I use these reusable elastic bowl covers.
- Dough Whisk (optional): It is cleaner to get things started with a dough whisk but it’s definitely not necessary.
- Plastic Bench Scraper: I find this tool very handy for cleaning and scraping the dough out of the bowl. It can also be used for dividing dough and pre-shaping.
- Metal Bench Scraper: I use this tool for dividing dough, pre-shaping, and cleaning the table. Not essential though, as the plastic bench scraper can serve similar purposes, but I like using both.
- Kitchen Scale: I prefer using a kitchen scale for its accuracy and fewer dishes!
- BBQ: For grilling, obviously.
- Oil Spray Bottle: This is helpful for oiling before placing on the hot grills. You can also just brush with oil.
- Rolling Pin: For rolling out the flat breads.
Grilled Sourdough Discard Flatbread FAQ
Step-By-Step Instructions
STEP 1: In a large bowl, combine the sourdough discard, white flour, whole wheat flour, water, and salt. Mix until a shaggy dough forms and no dry flour remains. It will feel a little rough at first — that’s okay.
STEP 2: Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for at least 2 hours. For best results and maximum flavour, rest overnight in the fridge and bring to room temperature for 30 minutes before using.
STEP 3: Turn the dough out onto a lightly floured surface and divide into 6–8 equal portions (100-120g each). Roll each portion into a ball and cover with a towel. Let rest and relax for 15 minutes while BBQ preheats.
STEP 4: Heat your BBQ to medium heat — you’re looking for around 400–500°F before you start grilling. Give the grates a good clean and let it get fully up to temperature before you start.
STEP 5: Working one at a time, roll each dough ball out on a lightly floured surface to about 1/4 inch thickness. Shape doesn’t need to be perfect — rustic and uneven is part of the charm.
STEP 6: Spray one side of the rolled flatbread with olive oil and place it oil-side down onto the hot grill. Spray the top side while it’s on the grill. Grill for 2–3 minutes until you see bubbles forming on the surface and nice char marks on the bottom. You can close the lid while it cooks to preserve heat.
STEP 7: Flip the flatbread and grill for another 1–2 minutes on the second side until cooked through and lightly charred. Remove from the grill and cover with a towel to keep warm while you cook the remaining flatbreads.
STEP 8: Serve immediately while warm. Top with flaky salt, fresh herbs, garlic butter, or whatever your heart desires. See serving suggestions below!
Serving Suggestions
- alongside grilled meats — the obvious choice and absolutely perfect
- spread with labneh and topped with fresh herbs — a match made in heaven
- as a pizza base — add toppings and close the grill lid for 2–3 minutes
- dipped in hummus or tzatziki — simple and crowd-pleasing
- topped with garlic butter and fresh parsley — right off the grill, trust me
- with a fried egg and hot sauce — breakfast flatbread, you’re welcome
How to Store
Flatbread is best eaten fresh and warm right off the grill. Once fully cooled, store in a bag in the fridge for up to 2 days.
To freeze: wrap flatbreads in tin foil and place in a freezer bag. They freeze beautifully and are great to have on hand for busy weeknights.
To reheat from frozen: leave the flatbread wrapped in the tin foil and place directly in the oven at 350°F for 15 minutes. No thawing needed!
Recipe
Grilled Sourdough Discard Flatbread | Easy Summer BBQ Recipe
Ingredients
- 150 g sourdough discard
- 250 g white flour
- 125 g whole wheat flour
- 250 g water
- 10 g salt
- Olive oil spray for grilling
Instructions
- In a large bowl, combine the sourdough discard, white flour, whole wheat flour, water, and salt. Mix until a shaggy dough forms and no dry flour remains. It will feel a little rough at first — that's okay.
- Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for at least 2 hours. For best results and maximum flavour, rest overnight in the fridge and bring to room temperature for 30 minutes before using.
- Turn the dough out onto a lightly floured surface and divide into 6–8 equal portions (100–120g each). Roll each portion into a ball and cover with a towel. Let rest and relax for 15 minutes while BBQ preheats.
- Heat your BBQ to medium-high heat — you're looking for around 400–500°F before you start grilling. Give the grates a good clean and let it get fully up to temperature before you start.
- Working one at a time, roll each dough ball out on a lightly floured surface to about 1/4 inch thickness. Shape doesn't need to be perfect — rustic and uneven is part of the charm.
- Spray one side of the rolled flatbread with olive oil and place it oil-side down onto the hot grill. Spray the top side while it's on the grill. Grill for 2–3 minutes until you see bubbles forming on the surface and nice char marks on the bottom. You can close the lid while it cooks to preserve heat.
- Flip the flatbread and grill for another 1–2 minutes on the second side until cooked through and lightly charred. Remove from the grill and cover with a towel to keep warm while you cook the remaining flatbreads.
- Serve immediately while warm. Top with flaky salt, fresh herbs, garlic butter, or whatever your heart desires.
