Description
This Sourdough Quick 20-Minute Bread is soft on the inside with a perfectly crisp crust—ready in just 20 minutes, no oven needed! A simple, satisfying way to use up sourdough discard and bring warm, homemade bread to the table fast. Perfect for dipping into soups, building sandwiches, or serving alongside a snack board.
Ingredients
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1 cup all-purpose flour
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1/2 cup sourdough discard (unfed, room temp)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon sugar (optional, for added flavor)
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1/2 cup plain yogurt or buttermilk
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1 tablespoon olive oil (plus more for cooking)
Optional Add-Ins:
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Chopped herbs (rosemary, thyme, chives)
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Minced garlic or grated cheese
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Everything bagel seasoning or flaky sea salt for topping
Instructions
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In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Add the sourdough discard, yogurt (or buttermilk), and olive oil. Stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
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Lightly flour your hands and shape the dough into a round or oval about 1 inch thick. For quicker cooking, divide into 2–3 smaller flatbreads.
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Heat a non-stick or cast-iron skillet over medium heat and brush with olive oil.
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Place the dough in the skillet and cook for 4–5 minutes per side, pressing gently with a spatula to ensure even cooking.
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Let rest a few minutes before slicing. Serve warm and enjoy every bite!
Notes
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Use room temp ingredients for best texture.
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You can cook this in the oven at 400°F (200°C) for 12–15 minutes if you prefer baking.
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Add toppings before cooking—herbs or cheese can be gently pressed into the dough.
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Try this as a quick sandwich bread or toast base. The flavor pairs beautifully with both savory and sweet spreads!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread, Quick Bread
- Method: Stovetop
- Cuisine: American, Rustic
Keywords: sourdough quick 20-minute bread, sourdough discard bread, quick skillet bread