Sourdough Discard Chickpea Flour Flatbread

Name: Sourdough Discard Chickpea Flour Flatbread
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1¼ cups (115 g) chickpea flour (besan), spooned into the cup and leveled, sifted if lumpy; 1 tsp (6 g) fine sea salt; 1 tsp (2 g) ground cumin; ¼ tsp (0.6 g) ground turmeric; ½ tsp (1 g) Kashmiri chili powder or mild paprika; ¼ tsp (1 g) baking soda; 1 cup (240 g) unfed sourdough discard (100% hydration), cold from the fridge is fine, stirred; ¾ cup (180 ml) water, room temperature, plus 1–2 tbsp more if needed to thin; 1 tsp (2 g) whole cumin seeds, lightly crushed between your fingers; ½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped; ⅓ cup (50 g) red onion, very finely diced (about 1/4-inch / 5 mm or smaller); 2 tsp (10 g) fresh ginger, peeled and finely grated; 1 small (8 g) green chili (serrano or Thai), seeded and minced; leave seeds in for more heat (optional); 3 tbsp (40 ml) neutral oil or ghee, divided, for cooking

From the MyKitchenBank Kitchen

Tender, lightly tangy skillet flatbreads in the style of Indian besan chilla, made with unfed sourdough discard, chickpea flour, toasted cumin and fresh cilantro. They're naturally gluten-light, need no kneading or rising, and go from bowl to plate in about an hour.

Prep: 15 min
Cook: 32 min
Wait: 20 min
Total: 1 hr 7 min
Makes: 8 flatbreads (about 6 inches / 15 cm each)

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Ingredients

4 servings

1¼ cups (115 g) chickpea flour (besan), spooned into the cup and leveled, sifted if lumpy
1 tsp (6 g) fine sea salt
1 tsp (2 g) ground cumin
¼ tsp (0.6 g) ground turmeric
½ tsp (1 g) Kashmiri chili powder or mild paprika
¼ tsp (1 g) baking soda
1 cup (240 g) unfed sourdough discard (100% hydration), cold from the fridge is fine, stirred
¾ cup (180 ml) water, room temperature, plus 1–2 tbsp more if needed to thin
1 tsp (2 g) whole cumin seeds, lightly crushed between your fingers
½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped
⅓ cup (50 g) red onion, very finely diced (about 1/4-inch / 5 mm or smaller)
2 tsp (10 g) fresh ginger, peeled and finely grated
1 small (8 g) green chili (serrano or Thai), seeded and minced; leave seeds in for more heat (optional)
3 tbsp (40 ml) neutral oil or ghee, divided, for cooking

Equipment (7)

10-inch (25 cm) nonstick or well-seasoned cast-iron skillet
Medium mixing bowl (2-quart / 2 L)
Whisk
1/3-cup (80 ml) measuring cup or small ladle
Thin flexible spatula
Rimmed baking sheet (half-sheet, 18×13-inch / 46×33 cm) and aluminum foil, for keeping flatbreads warm
Kitchen scale (recommended)

Steps

Before you start

Use unfed sourdough discard at 100% hydration (equal weights flour and water) that's been stored in the fridge; it can be anywhere from 1 day to 2 weeks old.
The batter must rest 20 minutes so the chickpea flour fully hydrates. Don't skip this or the flatbreads will taste raw and be gritty.
Use a nonstick or well-seasoned cast-iron skillet. A stainless pan will make these stick.
While the batter rests, preheat the oven to 200°F (95°C) and set a baking sheet on the rack; finished flatbreads stay warm there while you cook the rest.

1
Whisk dry ingredients
- In a medium bowl, whisk together the chickpea flour, salt, ground cumin, turmeric, chili powder and baking soda until evenly yellow with no streaks.
- If the chickpea flour has lumps, press them out with the back of a spoon first.
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Ready when: Mixture is uniformly golden-yellow with no pockets of plain flour.
2
Make the batter
- Add the sourdough discard and 3/4 cup (180 ml) water to the dry mixture.
- Whisk vigorously for about 1 minute until completely smooth.
- The batter should be thicker than crepe batter, similar to heavy cream or a loose pancake batter, and fall from the whisk in a steady ribbon.
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Ready when: No lumps remain and the batter coats the back of a spoon thinly.
Tip: Chickpea flour thickens as it rests, so mix it slightly looser than you think you need.
3
Add the aromatics
- Stir in the cumin seeds, cilantro, red onion, ginger and green chili (if using).
- Mix just until evenly distributed.
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Ready when: Green flecks of cilantro and onion are evenly spread through the batter.
Tip: Dice the onion very finely; large pieces tear the thin flatbreads when you flip them.
4
Rest the batterOven 200°F / 95°C
- Cover the bowl and let the batter rest at room temperature for 20 minutes.
- During this time the chickpea flour absorbs water and the batter thickens.
- Meanwhile, preheat the oven to 200°F (95°C) with a baking sheet on the middle rack.
- After resting, stir the batter and check the consistency: it should still pour slowly from a spoon.
- If it's as thick as paste, whisk in 1–2 tablespoons water.
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Ready when: Batter is slightly thicker and smells pleasantly tangy.
5
Heat the skillet
- Set a 10-inch (25 cm) skillet over medium heat for 3 minutes.
- Add 1 teaspoon of the oil and tilt the pan to coat.
- Flick a few drops of water into the pan: they should sizzle and evaporate within a couple of seconds.
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Ready when: Water droplets sizzle and disappear within 2 seconds.
Tip: If the pan is too hot the batter sets before you can spread it; if too cool the flatbreads turn pale and gummy.
6
Pour and spread
- Stir the batter, then pour a scant 1/3 cup (about 75 ml) into the center of the pan.
- Immediately use the bottom of the measuring cup or a ladle to spread it in a gentle spiral to a 6-inch (15 cm) round, about 1/4 inch (6 mm) thick.
- Cook 2 to 3 minutes without moving it.
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Ready when: The surface turns matte and dry, small bubbles pop, and the edges lift and look golden when peeked at with a spatula.
Tip: Don't flip early. If it resists the spatula, give it another 30 seconds.
7
Flip and finish
- Drizzle about 1/2 teaspoon oil around the edge, then flip with a thin spatula.
- Cook the second side 1 to 2 minutes, pressing gently with the spatula, until golden-brown spots appear and the center feels springy rather than wet.
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Ready when: Both sides are speckled golden-brown and the center springs back when pressed.
Tip: If the center is still wet-looking when you press, lower the heat slightly and cook another minute.
8
Cook remaining flatbreadsOven 200°F / 95°C
- Transfer the flatbread to the baking sheet in the 200°F (95°C) oven and cover loosely with foil.
- Repeat with the remaining batter, stirring before each pour and adding about 1/2 teaspoon oil to the pan before each one, to make 8 flatbreads total.
- Adjust the heat between low and medium to keep the browning steady.
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Ready when: Each flatbread is golden-speckled on both sides and 6 inches (15 cm) across.
Tip: Stir the batter each time; chickpea flour settles to the bottom quickly.
9
Serve warm
- Serve the flatbreads right away, folded or stacked, while soft and fragrant.
- They're good with yogurt, mango or lime pickle, chutney or a simple tomato salad.
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Tip: Don't hold them in the warm oven longer than 30 minutes; they firm up and dry out.

Good to know

Tips

Weigh the chickpea flour if you can. Scooped cups can vary by 20 g or more and change the batter thickness.
Keep the batter thin. A thick batter produces gummy centers; a pourable one gives crisp edges and a tender middle.
The first flatbread is the test. Adjust the heat and batter thickness based on how it browns.
Very sour or old discard gives a tangier flatbread; add a pinch more salt if the tang seems sharp.

Make ahead

Whisk the batter without the onion, ginger and cilantro up to 24 hours ahead and refrigerate, covered. Stir in the fresh aromatics, loosen with a splash of water if thick, and let it sit 10 minutes at room temperature before cooking.

Storage & reheating

Room temperature: up to 2 hours, wrapped in a towel. Fridge: up to 3 days in an airtight container with parchment between flatbreads. Freezer: up to 2 months, parchment-separated in a freezer bag. Reheat in a dry skillet over medium heat for 1 to 2 minutes per side (from frozen, 2 to 3 minutes per side), covered.

Substitutions

neutral oil or ghee → ghee or coconut oil. Ghee adds a richer, nuttier flavor; refined coconut oil is neutral.
fresh cilantro → fresh mint or fenugreek leaves (methi). Use the same volume. Fresh methi gives a more traditional, slightly bitter flavor.
red onion → scallions (green parts), finely sliced. Use about 1/3 cup; they cook faster and are milder.
unfed sourdough discard (100% hydration) → plain whole-milk yogurt. Use 3/4 cup (180 g) yogurt and reduce water to 1/2 cup (120 ml). Flavor is tangy but less complex.