30-Minute Sourdough Discard Crispy Shallot and Miso Flatbread
A quick skillet flatbread made with active sourdough discard, topped with crispy fried shallots, umami-rich white miso, and a drizzle of toasted sesame oil. Ready in 30 minutes with no rising needed, these are perfect for weeknight meals, dipping, or serving alongside soups and curries.
Steps
Before you start
- Have your sourdough discard at room temperature and bubbly (feed it 4–8 hours before if possible)
- Slice shallots thinly and have them ready to fry
- Line a plate with paper towels for the crispy shallots
- Preheat your skillet on medium-high heat while you make the dough
Fry the shallots
- Pour 0.5 cup (120 ml) of vegetable oil into a small saucepan or deep skillet over medium-high heat.
- Once the oil shimmers, add the thinly sliced shallots in a single layer (work in batches if needed).
- Fry for 4–5 minutes, stirring occasionally, until deep golden brown and crispy.
- Use a slotted spoon to transfer the shallots to a paper towel–lined plate and sprinkle lightly with salt.
- Set aside.
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Ready when: Shallots are deep golden brown and crispy
Tip: Don't walk away—shallots can burn quickly. Watch for a rich caramel color, then remove them immediately.
Mix the dough
- In a large mixing bowl, combine 1 cup (240 ml) bubbly sourdough discard, 0.75 cup (90 g) all-purpose flour, and 0.5 tsp (3 g) kosher salt.
- Stir with a fork until a shaggy dough comes together.
- It will be sticky and loose—this is correct.
- Let it rest in the bowl while you heat the skillet.
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Ready when: Dough is shaggy and holds together loosely
Tip: Don't overmix or knead; you want a wet, rustic dough that cooks quickly.
Heat the skillet
- Heat a 10–12 inch (25–30 cm) cast-iron or stainless steel skillet over medium-high heat.
- Once it is very hot and a drop of water sizzles on contact, add 2 tbsp (30 ml) of neutral vegetable oil and swirl to coat evenly.
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Ready when: Oil ripples and shimmers across the skillet
Tip: A properly hot pan prevents sticking and creates a crispy, charred bottom.
Cook the first flatbread
- Pour roughly one-quarter of the dough (about 3 oz / 85 g) onto the center of the hot skillet.
- Using the back of an oiled spatula or spoon, gently spread it into a thin 6–7 inch (15–18 cm) round, working quickly.
- Cook undisturbed for 3–4 minutes until the bottom is golden brown and crispy with light char spots.
- Flip and cook the other side for 1–2 minutes until light golden.
- Transfer to a serving plate.
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Ready when: Bottom is golden brown with light charring; flipped side is light golden
Tip: If the dough is too sticky, oil your spreading tool lightly. Don't flip too early—wait until the bottom is set and crispy.
Cook remaining flatbreads
- Repeat step 4 with the remaining dough in three batches, wiping out any burnt bits between each flatbread and re-oiling the skillet lightly if needed.
- Stack the cooked flatbreads on the serving plate.
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Ready when: All four flatbreads are cooked through with crispy, golden bottoms
Tip: Keep the skillet hot but not smoking. If the oil starts to smoke, reduce heat to medium.
Make the miso glaze
- While the flatbreads cook (or immediately after), whisk the white miso paste with 2 tbsp (30 ml) warm water until smooth and drizzle-able.
- You should have a loose, pourable consistency.
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Ready when: Miso is smooth and pourable
Tip: Don't boil the miso; warm water preserves its delicate umami flavors.
Assemble and finish
- Arrange the warm flatbreads on serving plates.
- Drizzle each one generously with the miso glaze, then add a pinch of crispy shallots.
- Drizzle with toasted sesame oil.
- Scatter the white parts of the scallions and the green parts on top, then sprinkle with sesame seeds if using.
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Ready when: Flatbreads are topped and ready to serve
Tip: Serve immediately while the flatbread is still warm and the crispy shallots are crunchy.
Good to know
Tips
- Active sourdough discard is the key to speed: use discard that's bubbly and at peak rise (4–8 hours after feeding). Sluggish discard will cook slower and produce denser flatbread.
- This dough is intentionally very wet so it cooks quickly and develops a crispy exterior. Don't be tempted to add more flour, or you'll lose the signature light, crispy texture.
- Crispy shallots are best made fresh, but you can fry them ahead and store them in an airtight container at room temperature for up to 3 days. Reheat them in a 300°F (150°C) oven for 2–3 minutes to restore their crunch before serving.
- Serve these flatbreads warm with soups, curries, or as a light appetizer with a side of pickled vegetables or a cool yogurt dip.
Storage & reheating
Store cooked flatbreads in an airtight container at room temperature for up to 2 days (they will soften). Reheat in a dry skillet over medium heat for 1–2 minutes per side to re-crisp. Crispy shallots can be fried up to 3 days ahead and stored in an airtight container at room temperature. Miso glaze can be made up to 5 days ahead and stored in the refrigerator; reheat gently before using.
Substitutions
- white miso paste → red or chickpea miso. Red miso will have a deeper, slightly earthier flavor; chickpea miso is a good vegan swap with similar umami.
- toasted sesame oil → garlic-infused oil or a drizzle of hot chili oil. Garlic oil is milder; chili oil adds heat and a spicy note instead of nuttiness.
- scallions → fresh cilantro, thinly sliced onion, or microgreens. Cilantro adds freshness; red onion adds crunch; microgreens add elegance and a peppery bite.
- shallots → thinly sliced onion or crispy garlic chips. Yellow onion will work but is milder; garlic chips will be sharper and more aromatic.
