Sourdough Discard Beet and Roasted Walnut Labneh Pockets

Name: Sourdough Discard Beet and Roasted Walnut Labneh Pockets
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) active sourdough discard, unfed, at room temperature (warm, bubbly, at peak or slightly past); 1½ cups (180 g) all-purpose flour; ½ cup (65 g) bread flour; 1¼ teaspoon (7 g) fine sea salt; ¾ cup (180 ml) lukewarm water, 85–90°F (29–32°C); 1½ tablespoon (22 ml) extra-virgin olive oil; 8 ounces (225 g) roasted beets, firm and cool, peeled, cut into ¼-inch (6 mm) dice; 1 cup (120 g) raw walnut halves, toasted until fragrant and lightly browned, cooled, roughly chopped; ¾ cup (180 ml) labneh (strained yogurt), cold; 3 tablespoon (9 g) fresh dill, finely chopped; to taste freshly cracked black pepper; to taste fine sea salt; 1 tablespoon (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Tender, pillowy sourdough pockets filled with vibrant roasted beets, toasted walnuts, and cool, tangy labneh with fresh dill. These Middle Eastern–inspired flatbreads use your sourdough discard to create a complex, slightly sour flavor that balances the sweetness of the beets and richness of the nuts. Perfect warm or at room temperature for lunch, mezze, or breakfast.

Prep: 25 min
Cook: 35 min
Wait: 2 hr 15 min
Total: 3 hr 15 min
Makes: 4 large pockets (8 halves, 4 servings)

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Ingredients

4 servings

For the dough
1 cup (240 ml) active sourdough discard, unfed, at room temperature (warm, bubbly, at peak or slightly past)
1½ cups (180 g) all-purpose flour
½ cup (65 g) bread flour
1¼ teaspoon (7 g) fine sea salt
¾ cup (180 ml) lukewarm water, 85–90°F (29–32°C)
1½ tablespoon (22 ml) extra-virgin olive oil
For the filling
8 ounces (225 g) roasted beets, firm and cool, peeled, cut into ¼-inch (6 mm) dice
1 cup (120 g) raw walnut halves, toasted until fragrant and lightly browned, cooled, roughly chopped
¾ cup (180 ml) labneh (strained yogurt), cold
3 tablespoon (9 g) fresh dill, finely chopped
to taste freshly cracked black pepper
to taste fine sea salt
For cooking
1 tablespoon (15 ml) extra-virgin olive oil

Equipment (7)

Large mixing bowl (4-quart / 4 L minimum)
Cast-iron skillet or heavy-bottomed stainless steel 10-inch (25 cm) skillet
Marble slab or cool large plate for dough rest (optional but helpful)
Bench scraper or dough divider
Measuring spoons and cups
Fork or small whisk
Small bowl for filling

Steps

Before you start

Have your sourdough discard at room temperature (or warm it gently if cold from the fridge)
Toast the walnuts while the dough rests so they're ready to assemble
If using raw beets, roast them ahead and let cool completely before assembly
Set up a marble slab or cool surface near your stove for resting the shaped dough

1
Mix the dough
- In a large bowl, whisk together the sourdough discard (1 cup / 240 ml) and lukewarm water (¾ cup / 180 ml) until mostly smooth.
- Add all-purpose flour (1½ cups / 180 g) and bread flour (½ cup / 65 g), and stir until a shaggy dough forms with no visible dry flour.
- Let rest for 20 minutes (autolyse) to hydrate the flour fully.
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Ready when: Dough is homogeneous with no dry streaks
Tip: Cold sourdough discard will slow fermentation; warm it to 75–80°F (24–27°C) for a 2-hour rise. Cold dough will need 3–4 hours.
2
Add salt and oil, knead
- Sprinkle fine sea salt (1¼ teaspoons / 7 g) and extra-virgin olive oil (1½ tablespoons / 22 ml) over the dough.
- Using wet fingers or a dough hook on low speed, work them in thoroughly, kneading for about 6–8 minutes until the dough is soft, slightly sticky, and smooth.
- It should pass the windowpane test (a small piece stretches thin without tearing).
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Ready when: Dough is smooth, elastic, holds a shape, and slightly tacky but not wet
Tip: Do not over-knead; this dough benefits from a gentle hand. Overmixing makes it tough.
3
First rise (bulk fermentation)
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rest at warm room temperature (72–76°F / 22–24°C) for 90 minutes to 2 hours.
- The dough should increase in volume by about 50–75% and feel airy and light.
- It will not double like a sandwich bread dough.
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Ready when: Dough is about 50–75% larger, jiggles slightly when the bowl is nudged, and smells pleasantly sour
Tip: If your sourdough discard is very active (freshly fed, bubbling vigorously), reduce rise time to 60–75 minutes to avoid overproofing.
4
Prepare the filling
- While the dough rises, combine labneh (¾ cup / 180 ml), freshly chopped dill (3 tablespoons / 9 g), and diced roasted beets (8 ounces / 225 g) in a small bowl.
- Season with a pinch of salt and freshly cracked black pepper to taste.
- Gently fold the roasted walnuts (1 cup / 120 g, roughly chopped) into the mixture.
- Refrigerate until ready to use.
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Ready when: Filling is evenly mixed with visible pieces of beet and walnut throughout
Tip: Keep the filling cold so it doesn't warm the dough when stuffed, which can cause the pockets to deflate.
5
Divide and shape
- Turn the dough out onto a lightly floured surface.
- Using a bench scraper, divide it into 4 equal pieces (roughly 90 grams each).
- Gently pull and stretch each piece into a rough rectangle about 3 inches × 5 inches (7.5 cm × 12.5 cm).
- Do not punch down the dough; handle it with a light touch to preserve air.
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Ready when: Each piece is roughly rectangular and about the size of a large postcard
Tip: If the dough springs back, let it rest for 5 minutes and try again. This relaxes the gluten.
6
Fill and fold
- Place a dough rectangle on your work surface.
- Spoon about 3 tablespoons (45 ml) of the beet-walnut-labneh mixture onto the lower half, leaving a ½-inch (1.25 cm) border on three sides.
- Fold the top half of the dough over the filling to create a half-moon pocket, gently pressing and sealing the edges with your fingertips (do not seal completely at the top edge—the pocket should be slightly open so steam can escape during cooking).
- Repeat with the remaining dough pieces and filling.
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Ready when: Four filled half-moon pockets with sealed edges (except a small opening at the top center)
Tip: Don't overfill; 3 tablespoons is enough. Overstuffed pockets burst and leak filling into the pan.
7
Second rise (proof the pockets)
- Place the shaped pockets on a lightly oiled marble slab, plate, or parchment paper.
- Cover loosely with plastic wrap or a damp towel and let rest at room temperature for 15 minutes.
- The dough will puff slightly and feel delicate.
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Ready when: Pockets are visibly puffier and springy to a gentle poke
Tip: A short second proof (15 minutes) prevents the dough from over-proofing while you heat the pan.
8
Heat the skillet
- Place a 10-inch (25 cm) cast-iron or heavy-bottomed stainless steel skillet over medium-high heat.
- Let it heat for 2–3 minutes until very hot (you should feel strong heat above the surface).
- Lightly brush or wipe the bottom with olive oil (about 1 tablespoon / 15 ml total will be used in batches).
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Ready when: Pan is very hot; water droplets sizzle immediately when flicked on the surface
Tip: A properly heated pan is essential for pockets to puff and develop a light, blistered crust. Don't rush this step.
9
Cook first batch
- Carefully transfer 2 pockets to the hot skillet, seam-side down.
- Cook for 2–3 minutes without moving them.
- The bottom should turn golden brown with light char spots and the dough will puff dramatically.
- Using a thin spatula, carefully flip and cook the other side for another 1½–2 minutes, until light golden and blistered.
- The pockets should still be soft and pillowy.
- Transfer to a warm plate.
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Ready when: Bottom is golden to light brown with some blistered spots; dough is puffed but still soft; filling is warm
Tip: Don't flip too early. Wait for the bottom to set and brown; if you flip at 1 minute, the dough tears and filling leaks.
10
Cook second batch
- Briefly re-heat the skillet over medium-high heat (30 seconds).
- Repeat with the remaining 2 pockets, adding a tiny brush of olive oil if the pan is very dry.
- Cook 2–3 minutes on the first side and 1½–2 minutes on the second side until golden and blistered.
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Ready when: Bottom is golden with blistered spots; dough is puffed and set
Tip: If the pan is smoking or too hot, reduce heat to medium for 30 seconds and wipe if excess oil has pooled.
11
Rest and finish
- Transfer all four cooked pockets to a serving plate or cloth-lined basket.
- Let rest for 2–3 minutes.
- The residual heat will finish cooking the interior, and they will remain soft and warm.
- Optionally, brush lightly with additional olive oil or sprinkle with a pinch of fleur de sel.
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Ready when: Pockets are warm throughout and still yielding to a gentle squeeze
Tip: Serve immediately while warm. The contrast between the warm, pillowy bread, cool labneh, and earthy beets is best fresh from the pan.

Good to know

Tips

Toast your walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and the skins darken slightly. Cool completely before chopping and adding to the filling.
If using raw beets, roast them ahead: toss 8 oz (225 g) with 1 tablespoon olive oil, wrap in foil, and roast at 425°F (220°C) for 40–50 minutes until tender when pierced with a knife. Cool, peel, and dice.
Sourdough discard that has been left unfed on the counter (not in the fridge) will have a more pronounced sour flavor and slightly more leavening power. Discard from the fridge is milder; both work, but timing may vary slightly.
These pockets are best served warm. If making ahead, reheat gently—high heat will harden the bread. A damp paper towel wrapped around the pocket while warming will keep it tender.

Make ahead

The dough can be bulk-fermented in the refrigerator for up to 16 hours instead of at room temperature. Refrigerate after mixing and salt incorporation (step 2), then proceed with shaping, filling, and a final 30–40 minute proof before cooking. This develops deeper flavor. The filling can be made 1 day ahead and stored, covered, in the refrigerator.

Storage & reheating

Store cooled pockets in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet over medium heat for 1–2 minutes per side until warm and slightly crispy, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Pockets do not freeze well due to the moisture content of the filling, but the dough can be frozen after shaping (uncooked); thaw overnight in the refrigerator and cook as directed.

Substitutions

labneh (strained yogurt) → Greek yogurt or strained plain full-fat yogurt. Labneh has a tangier, thicker consistency; Greek yogurt is slightly less tangy and more creamy but will work. Use the same amount.
raw walnut halves → Toasted hazelnuts, pistachios, or pine nuts. Maintain the same quantity and toast them identically. Hazelnuts add a slightly sweeter note; pistachios introduce a faint herbaceous flavor.
roasted beets, firm and cool → Raw beets, very finely shredded or grated, then squeezed dry, or pre-roasted beets tossed with 1 teaspoon red wine vinegar. Raw beets will leach beet juice into the filling and stain everything; squeezing is essential. Vinegar adds brightness if using roasted store-bought beets.
fresh dill, finely chopped → Fresh mint, fresh parsley, or a combination of both (same quantity). Dill is traditional with labneh and beets, but mint adds vibrancy and parsley offers a grassy note. Avoid dried herbs; they lack freshness.