30-Minute Sourdough Discard Crispy Chorizo and Roasted Pepper Flatbread

Name: 30-Minute Sourdough Discard Crispy Chorizo and Roasted Pepper Flatbread
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, at room temperature; ¾ cup (95 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; 1½ tablespoons (22 ml) olive oil; 4 ounces (115 g) fresh Spanish chorizo, unpeeled, sliced into 1/4-inch (6 mm) rounds; ½ cup (120 ml) roasted red peppers from a jar, or 1 fresh roasted, drained well, sliced into 1/2-inch (1.3 cm) strips; ½ whole (90 g) yellow onion, small, thinly sliced into half-moons; 1 clove (5 g) garlic cloves, minced; 2 tablespoons (30 ml) olive oil; ¼ teaspoon (½ g) smoked paprika; to taste freshly ground black pepper; ¼ cup (6 g) fresh cilantro leaves, roughly chopped; 1 tablespoon (15 ml) olive oil, extra virgin, for drizzling

From the MyKitchenBank Kitchen

A Spanish-inspired flatbread made quickly with sourdough discard, pan-fried until golden and crispy. Topped with crispy chorizo, roasted red peppers, caramelized onions, and finished with fresh cilantro and a drizzle of olive oil. Perfect for using up discard while making a satisfying, restaurant-quality flatbread in under 30 minutes.

Prep: 8 min
Cook: 18 min
Wait: 4 min
Total: 30 min
Makes: 2 flatbreads (2 servings)

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Ingredients

2 servings

1 cup (240 ml) sourdough discard, at room temperature, at room temperature
¾ cup (95 g) all-purpose flour
½ teaspoon (3 g) kosher salt
1½ tablespoons (22 ml) olive oil
4 ounces (115 g) fresh Spanish chorizo, unpeeled, sliced into 1/4-inch (6 mm) rounds
½ cup (120 ml) roasted red peppers from a jar, or 1 fresh roasted, drained well, sliced into 1/2-inch (1.3 cm) strips
½ whole (90 g) yellow onion, small, thinly sliced into half-moons
1 clove (5 g) garlic cloves, minced
2 tablespoons (30 ml) olive oil
¼ teaspoon (0.5 g) smoked paprika
to taste freshly ground black pepper
¼ cup (6 g) fresh cilantro leaves, roughly chopped
1 tablespoon (15 ml) olive oil, extra virgin, for drizzling

Equipment (5)

Large mixing bowl
10-inch (25 cm) nonstick or cast iron skillet
Wooden spoon or spatula
Measuring cups and spoons
Small bowl for toppings

Steps

Before you start

Bring sourdough discard to room temperature (15 min) if it's been chilled
Have all toppings prepped and ready before you start cooking
Use a nonstick skillet or cast iron that's at least 10 inches wide

1
Mix the flatbread dough
- In a large mixing bowl, combine the room-temperature sourdough discard (1 cup / 240 ml), all-purpose flour (3/4 cup / 95 g), kosher salt (1/2 teaspoon / 3 g), and olive oil (1.5 tablespoons / 22 ml).
- Stir with a wooden spoon until a shaggy, wet dough forms.
- The dough will be sticky—this is correct.
- Do not knead.
- Let it rest for 4 minutes while you prep the toppings.
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Ready when: Shaggy, wet dough with no dry flour visible
Tip: Use discard straight from the fridge or room-temp—the recipe works both ways, but room-temp dough spreads slightly faster.
2
Render chorizo and set aside
- Heat a 10-inch (25 cm) nonstick or cast iron skillet over medium-high heat.
- Add the sliced chorizo (4 ounces / 115 g) in a single layer and cook, stirring occasionally, for 3–4 minutes until the edges are crispy and the fat has rendered into the pan.
- Transfer the chorizo to a paper towel-lined plate, leaving about 1 teaspoon of the chorizo fat in the skillet.
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Ready when: Chorizo is golden-brown and crispy at the edges; fat is rendered into the pan
Tip: Don't fully render all the fat—you need some left in the pan to cook the onions. If you remove too much chorizo fat, it's okay; the olive oil topping will make up for it.
3
Caramelize the onions
- To the same skillet with the chorizo fat, add the thinly sliced onion (1/2 small onion / 90 g) and reduce the heat to medium.
- Cook, stirring occasionally, for 4–5 minutes until the onions are soft, golden, and lightly caramelized.
- Add the minced garlic (1 clove / 5 g) in the last 30 seconds and cook until fragrant.
- Season with smoked paprika (1/4 teaspoon / 0.5 g) and black pepper to taste.
- Transfer to a bowl and set aside.
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Ready when: Onions are translucent, soft, and golden at the edges; garlic is fragrant
Tip: Lower the heat to prevent burning—caramelization happens slowly over medium heat, not high heat. Stir regularly to ensure even cooking.
4
Cook the first flatbread
- Add 1 tablespoon (15 ml) of olive oil to the skillet and raise the heat to medium-high.
- Scoop half of the dough (about 3/4 cup / 180 ml) onto a piece of parchment paper.
- Using wet or oiled hands, gently stretch it into a rough 7-inch (18 cm) round or oval.
- Carefully transfer the dough from the parchment onto the hot skillet.
- Cook for 2–3 minutes until the bottom is golden, puffed, and crispy.
- Flip, cook the other side for 1–2 minutes until light golden.
- Transfer to a cutting board.
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Ready when: Bottom is golden-brown with blistered spots; dough puffs slightly when flipped
Tip: Work quickly when stretching the dough—if it springs back, let it rest for 30 seconds before stretching more. The dough is sticky, so wet your hands rather than flouring them.
5
Top the first flatbread
- Arrange half of the caramelized onions (about 2 tablespoons / 30 ml) and half of the roasted red pepper strips (about 1/4 cup / 60 ml) on the warm flatbread.
- Scatter half of the crispy chorizo (about 2 tablespoons / 30 g) over the top.
- Drizzle with half of the extra virgin olive oil (about 1.5 teaspoons / 7 ml).
- Sprinkle with half of the fresh cilantro (about 2 tablespoons / 3 g).
- Transfer to a serving plate and keep warm.
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Ready when: Toppings are distributed evenly; cilantro is visible and aromatic
Tip: Assemble while the flatbread is still warm so the toppings warm through slightly and flavors meld.
6
Cook and top the second flatbread
- Repeat steps 4 and 5 with the remaining dough, onions, peppers, chorizo, olive oil, and cilantro.
- Add another tablespoon of olive oil to the skillet before cooking the second flatbread.
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Ready when: Second flatbread is golden-brown on both sides; toppings are evenly distributed
Tip: If the skillet is still very wet from the first flatbread, wipe it with a paper towel before adding oil for the second one to prevent splashing.

Good to know

Tips

Sourdough discard dough is naturally sticky and slack—this is why it cooks so quickly in a pan. Resist the urge to add extra flour or knead heavily, or the flatbread will be dense and tough.
If your skillet is small (under 9 inches), stretch the dough into a slightly thinner oval to fit. The cooking time remains the same.
For extra crispy bottoms, increase the heat to medium-high, but watch carefully to prevent burning. If edges brown too fast, reduce to medium.
Make this recipe your own: swap the Spanish flavors for Italian (basil, sun-dried tomatoes, mozzarella), Greek (feta, olives, oregano), or Middle Eastern (za'atar, labneh, pomegranate seeds).

Make ahead

Prep the onions, peppers, chorizo, and cilantro up to 2 hours ahead. Store separately in airtight containers in the refrigerator. Bring all components to room temperature 15 minutes before cooking. The flatbreads must be cooked and eaten fresh—they do not keep well.

Storage & reheating

Best eaten immediately. Leftover flatbreads can be wrapped in foil and stored at room temperature for up to 2 hours, but the crust will soften. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp. Not recommended for longer storage or freezing due to the texture of the sourdough discard.

Substitutions

fresh Spanish chorizo, unpeeled → Spanish chorizo in casings (same amount) or 3 ounces (85 g) diced pancetta. If using chorizo in casings, cut into 1/2-inch (1.3 cm) rounds and cook the same way. Pancetta will render less fat, so add an extra tablespoon of olive oil when cooking onions.
roasted red peppers from a jar, or 1 fresh roasted → 1/2 cup (120 ml) roasted cherry tomatoes (room temperature) or 1/4 cup (60 ml) sun-dried tomatoes packed in oil, drained. Sun-dried tomatoes add a tangier, more concentrated tomato flavor. Use in the same quantity.
fresh cilantro leaves → Fresh parsley or a mix of parsley and basil. Cilantro gives a bold Spanish flavor, but parsley offers a milder, more universal herb taste. Basil skews the dish toward Italian.
smoked paprika → Regular sweet paprika or 1/8 teaspoon (0.25 g) cayenne pepper for heat. Smoked paprika is key to the Spanish flavor profile, but sweet paprika is a closer substitute than cayenne if smoked is unavailable.