30-Minute Sourdough Discard Cajun Spiced Cornmeal Flatbread

Name: 30-Minute Sourdough Discard Cajun Spiced Cornmeal Flatbread
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 cup (240 ml) active sourdough discard, at room temperature, bubbly and recently fed; 1 cup (150 g) cornmeal (polenta, yellow or white); ¾ cup (90 g) all-purpose flour; ¾ tsp (5 g) kosher salt; ½ tsp (1 g) cayenne pepper; ½ tsp (1½ g) smoked paprika; ½ tsp (1½ g) garlic powder; ¼ tsp (½ g) onion powder; ½ tsp (½ g) dried oregano; ¼ tsp (¼ g) dried thyme; ¼ tsp (½ g) freshly ground black pepper; ¼ cup (60 ml) warm water; 2 tbsp (30 g) unsalted butter, melted; 3 tbsp (45 g) unsalted butter, for cooking

From the MyKitchenBank Kitchen

Crispy-edged, tender cornmeal flatbread infused with bold Cajun spices and made faster using active sourdough discard. Pan-fried in butter until golden, these flatbreads are ready in under 30 minutes and pair beautifully with gumbo, stews, or eaten warm with creole butter. The sourdough discard adds tang and structure while the cornmeal creates a satisfying texture.

Prep: 10 min
Cook: 16 min
Wait: 4 min
Total: 30 min
Makes: 8 flatbreads (2 per person)

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Steps

Before you start

Have your sourdough discard at room temperature and fed within the last 4–6 hours (active and bubbly, not at peak rise)
Measure all dry ingredients before you start mixing
Use a 10–12-inch cast iron skillet or heavy stainless steel skillet for even browning

1
Mix dry ingredients
- In a large mixing bowl, whisk together the cornmeal (150 g / 1 cup), all-purpose flour (90 g / ¾ cup), kosher salt (5 g / ¾ tsp), cayenne pepper (1 g / ½ tsp), smoked paprika (1.5 g / ½ tsp), garlic powder (1.5 g / ½ tsp), onion powder (0.5 g / ¼ tsp), dried oregano (0.5 g / ½ tsp), dried thyme (0.25 g / ¼ tsp), and black pepper (0.5 g / ¼ tsp).
- Stir until evenly distributed and no visible spice clumps remain.
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Ready when: all spices evenly distributed throughout the dry mixture
Tip: Whisk thoroughly to break up any clumps in the spices so flavors distribute evenly through each flatbread
2
Combine wet ingredients
- In a medium mixing bowl, stir together the active sourdough discard (240 ml / 1 cup) and melted unsalted butter (30 g / 2 tbsp).
- Add the warm water (60 ml / ¼ cup) and mix until combined.
- The mixture should look slightly lumpy but cohesive.
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Ready when: wet ingredients blended with no streaks of dry starter remaining
Tip: Stir the sourdough discard gently first; the butter helps distribute the starter evenly
3
Form the dough
- Pour the wet mixture into the bowl of dry ingredients and stir with a wooden spoon or fork until a shaggy, slightly sticky dough forms.
- Do not overmix; stop once you see no streaks of dry flour.
- The dough should hold together but feel tacky to the touch.
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Ready when: no visible dry flour streaks; dough holds together and is slightly tacky
Tip: Overmixing develops too much gluten, making the flatbreads tough; stop as soon as flour is hydrated
4
Rest the dough
- Let the dough rest uncovered at room temperature for 4 minutes.
- This allows the cornmeal and flour to fully hydrate and makes the dough easier to shape.
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Ready when: dough becomes slightly less sticky and more cohesive
5
Divide and shape
- Divide the dough into 8 equal pieces (about 2 oz / 56 g each).
- Shape each piece into a ball, then gently flatten it into a disk roughly ¼ inch (6 mm) thick and 4 inches (10 cm) wide.
- The edges may look rough; this is fine and adds to the rustic appeal.
- Work quickly so the dough doesn't dry out.
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Ready when: 8 flatbread disks, each roughly ¼ inch thick and 4 inches wide
Tip: Slightly wet hands prevent sticking without adding extra flour, which would make the flatbreads tough
6
Preheat skillet
- Heat a 10–12-inch (25–30 cm) cast iron or heavy skillet over medium-high heat for 2 minutes.
- Add ¾ tablespoon (11 g) of unsalted butter and let it melt and foam.
- The pan is ready when the butter is foaming and fragrant, not smoking.
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Ready when: butter foams and smells fragrant, pan is hot enough to sizzle a drop of water immediately
Tip: If the butter smokes before the dough goes in, lower the heat slightly; you want golden browning, not burned butter
7
Cook first batch of flatbreads
- Carefully lay 4 flatbread disks into the foaming butter (work in batches to avoid crowding).
- Cook for 2–2.5 minutes on the first side, until the bottom is golden brown with darker speckles and the edges begin to look set.
- Flip each flatbread and cook the second side for 1.5–2 minutes, until golden and cooked through.
- The flatbreads should feel firm but still slightly yielding when pressed.
- Transfer to a plate and tent loosely with foil.
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Ready when: both sides are golden brown with darker speckles; interior is cooked through (not doughy when pressed at the edge)
Tip: Do not flip too early or the flatbread will tear; wait until the bottom releases easily from the skillet
8
Cook second batch
- Wipe out or lightly clean the skillet with a paper towel (remove any burnt bits).
- Add another ¾ tablespoon (11 g) of butter, let it foam, then add the remaining 4 flatbread disks.
- Cook the first side for 2–2.5 minutes and the second side for 1.5–2 minutes, following the same visual cues.
- Transfer to the plate with the first batch.
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Ready when: both sides are golden brown; flatbread is firm when gently pressed
Tip: Cleaning the skillet between batches removes burnt flour bits and prevents them from sticking to the second batch
9
Finish cooking and serve
- Use the remaining butter (remaining 1.5 tablespoons / 23 g) to brush all 8 flatbreads while still warm.
- Serve immediately, warm and fresh from the skillet.
- The flatbreads are best eaten within minutes of cooking but can be held loosely tented with foil for up to 10 minutes.
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Ready when: all flatbreads are brushed with butter and glistening
Tip: Brushing with warm butter adds richness and helps keep the flatbreads soft on the outside while maintaining crispness

Good to know

Tips

Sourdough starter must be active and bubbly (fed within 4–6 hours of baking). If your starter is sluggish, let it sit at room temperature for 1–2 hours after feeding before using. Peak activity gives the best rise and tang.
For extra Cajun flavor, brush the warm flatbreads with a creole butter: mix 2 tablespoons softened butter with ½ teaspoon cayenne, ¼ teaspoon garlic powder, and a pinch of salt.
Cast iron holds heat more evenly than stainless steel and creates better browning, but a heavy stainless skillet or non-stick skillet also works; avoid thin, light pans that develop hot spots.
These flatbreads are perfect alongside gumbo, jambalaya, crawfish boils, or creole stews. They also work as a flatbread base for toppings: spread with creole butter, crumbled bacon, and fresh scallions while still warm.

Storage & reheating

Room temperature (loosely covered with cloth): up to 4 hours. Refrigerator (airtight container): up to 3 days. Freezer (wrapped individually in parchment, then in a freezer bag): up to 2 months. To reheat: warm in a skillet over medium heat for 1–1.5 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Do not microwave, which will make them rubbery.

Substitutions

cornmeal (polenta, yellow or white) → polenta (corn flour) or finely ground yellow cornmeal. Use the finest grade available for smoother texture; coarse cornmeal will make the flatbreads slightly grittier but still delicious
smoked paprika → ancho chili powder or another red chili powder. Ancho is milder and slightly sweet; use the same amount but omit or reduce cayenne if the heat level is a concern
dried oregano → Italian seasoning (which contains oregano, basil, and thyme). Use 1 teaspoon (1 g) of Italian seasoning total instead of both oregano and thyme; reduce thyme to 0
all-purpose flour → white whole wheat flour or spelt flour. May require 1–2 extra tablespoons of water to reach the same consistency; whole grains absorb more liquid