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sourdough discard flatbread stack

Grilled Sourdough Discard Flatbread | Easy Summer BBQ Recipe

AuthorBronwyn Case
This grilled sourdough discard flatbread is your new favourite easy summer BBQ recipe. Made with simple ingredients and no active starter needed, it comes together in minutes and goes with absolutely everything. No hot oven, minimal dishes, and maximum flavour.
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Prep Time15 minutes
Cook Time15 minutes
Rest 2 hours
Total Time1 hour 30 minutes
Servings6 Servings

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 

  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.
  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.
  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.
  4. 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.
  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.
  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.
  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.
  8. Serve immediately while warm. Top with flaky salt, fresh herbs, garlic butter, or whatever your heart desires.