Sourdough Lentil Spinach Discard Flatbread

Name: Sourdough Lentil Spinach Discard Flatbread
Prep time: 40 min
Cook time: 23 min
Total time: 1 h 3 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (150 g) sourdough discard, active or unfed, at room temperature; 2 cups (250 g) whole wheat flour; 1¼ cups (150 g) all-purpose flour; ¾ cup (180 ml) water, lukewarm; 1 teaspoon (5 g) sea salt or kosher salt; 1 tablespoon (15 ml) extra-virgin olive oil; ¾ cup (150 g) cooked brown or green lentils, cooled, cooled to room temperature; 4 cups (120 g) fresh spinach, roughly chopped; 2 garlic cloves, minced; 1 tablespoon (15 ml) extra-virgin olive oil; ¼ teaspoon (1 g) ground cumin (optional); ¼ teaspoon (2 g) sea salt or kosher salt

From the MyKitchenBank Kitchen

This Mediterranean-inspired flatbread transforms sourdough discard into a nutritious, earthy bread studded with cooked lentils and wilted spinach. The dough bulk ferments for 4–6 hours, developing a subtle tang, then divides into three large flatbreads that are rolled thin and baked until golden and crispy at the edges. Serve alongside salads, dips, or as a hearty base for fresh toppings. No commercial yeast needed—the sourdough discard provides all the lift and flavor.

Prep: 40 min
Cook: 23 min
Wait: 6 hr 50 min
Total: 7 hr 53 min
Makes: 3 large flatbreads (16–18 inches each)

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Ingredients

6 servings

For the dough
¾ cup (150 g) sourdough discard, active or unfed, at room temperature
2 cups (250 g) whole wheat flour
1¼ cups (150 g) all-purpose flour
¾ cup (180 ml) water, lukewarm
1 teaspoon (5 g) sea salt or kosher salt
1 tablespoon (15 ml) extra-virgin olive oil
For the filling
¾ cup (150 g) cooked brown or green lentils, cooled, cooled to room temperature
4 cups (120 g) fresh spinach, roughly chopped
2 garlic cloves, minced
1 tablespoon (15 ml) extra-virgin olive oil
¼ teaspoon (1 g) ground cumin (optional)
¼ teaspoon (2 g) sea salt or kosher salt

Equipment (7)

Large mixing bowl with lid or plastic wrap
Medium skillet (10–12 inches)
Kitchen scale (recommended for even portions)
Bench scraper or sharp knife
Baking sheet or pizza peel
Pizza stone or steel (optional but recommended for crispness)
Parchment paper

Steps

Before you start

Have sourdough discard at room temperature (active, fed, or unfed—any will work)
Cook brown or green lentils in advance and cool completely to room temperature
Roughly chop the fresh spinach before beginning
Budget 4–6 hours for bulk fermentation; the dough rises unattended on the counter

1
Mix dough base
- In a large mixing bowl, combine the sourdough discard, lukewarm water, and 1 tablespoon olive oil.
- Stir together until the discard is fully dispersed into the water, about 1 minute.
- Add the whole wheat flour, all-purpose flour, and 1 teaspoon salt, stirring with a fork or wooden spoon until all the flour is hydrated and a shaggy dough forms.
- You should not see any dry flour streaks.
- Cover the bowl loosely with damp cloth or plastic wrap.
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Ready when: All flour is hydrated; shaggy dough forms with no dry streaks
Tip: Mix until there are no dry flour streaks visible. Do not overwork the dough at this stage.
2
Bulk ferment the dough
- Leave the covered dough on the counter at room temperature (65–75°F / 18–24°C) for 4–6 hours.
- The dough should rise and become airy, with visible bubbles on the surface and a subtle sour aroma.
- If your kitchen is cool (below 65°F), add 30 minutes to the fermentation time.
- If very warm (above 75°F), it may finish in 3–4 hours.
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Ready when: Dough rises 50–75%, visible bubbles on surface, smells subtly sour
Tip: Temperature matters more than time. Watch the dough's rise, not the clock. Visual cues are more reliable than a timer.
3
Prepare the filling
- While the dough ferments, prepare the lentil-spinach mixture.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the roughly chopped fresh spinach and cook, stirring often, until completely wilted and any excess moisture is driven off, about 3–4 minutes.
- Add the cooled cooked lentils, cumin (if using), and ¼ teaspoon salt.
- Stir well and cook for 1 more minute to meld the flavors.
- Transfer to a bowl and let cool to room temperature.
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Ready when: Spinach is fully wilted, excess moisture is driven off, lentils are warmed through
Tip: Drive off excess spinach moisture by cooking uncovered. Wet filling will make the flatbread soggy.
4
Incorporate filling into dough
- Once bulk fermentation is complete, gently turn the dough out onto a lightly oiled surface (the dough will be sticky and soft).
- Using lightly oiled hands or a bench scraper, gently stretch and fold the dough a few times to deflate it slightly.
- Scatter the cooled lentil-spinach filling over the dough and, with oiled hands, gently knead it in until evenly distributed, being careful not to overwork.
- The dough should come together as a cohesive mass with filling distributed throughout.
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Ready when: Lentils and spinach are evenly mixed throughout the dough
Tip: Use oiled hands to prevent sticking, and be gentle to preserve the airy structure you built during bulk fermentation.
5
Divide into portions
- Divide the dough into 3 equal pieces using a bench scraper or knife.
- (You can weigh them for accuracy—each should be roughly 330 g.) Shape each piece into a loose ball by pulling the edges up and toward the center.
- Place the balls on a lightly oiled baking sheet, leaving at least 4 inches of space between them.
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Ready when: Dough is divided into 3 even portions, gently shaped into rounds
Tip: Even division ensures uniform baking and even finishing. A kitchen scale prevents guessing.
6
Let dough balls rest
- Cover loosely with oiled plastic wrap or a damp cloth and let the dough rest at room temperature for 30–45 minutes.
- The dough should puff slightly and feel airy when gently pressed.
- If your kitchen is cool (below 65°F), add 10–15 minutes to the rest.
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Ready when: Dough puffs slightly; when gently poked, indentation slowly springs back halfway
Tip: This brief rest prevents the flatbread from becoming dense when rolled out.
7
Heat oven and panOven 475°F / 245°C
- While the dough rests, preheat your oven to 475°F (245°C).
- If using a baking stone or pizza steel, place it on the middle oven rack now so it heats thoroughly for at least 15 minutes.
- Otherwise, you'll bake on a regular sheet pan.
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Ready when: Oven reaches 475°F (245°C); stone or steel is hot if using one
Tip: A preheated pizza stone or steel gives a much crispier bottom. It's optional but worth using if available.
8
Roll flatbread thin
- Transfer one dough ball to a lightly floured work surface.
- Using your fingertips and palms, gently stretch and press it into a round or oval about 16–18 inches wide and roughly ¼ inch thick.
- Work from the center outward, being gentle so you don't tear the dough.
- If the dough resists and springs back, let it rest for 2–3 minutes, then continue.
- Repeat with the second and third dough balls, laying each on parchment paper or a floured surface if not baking immediately.
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Ready when: Dough is rolled to about ¼ inch thick and 16–18 inches wide
Tip: If dough springs back aggressively, relax it with a brief rest. Don't force it or it will tear and lose shape.
9
Transfer to oven
- Carefully slide or transfer the first rolled flatbread onto the preheated stone, steel, or a parchment-lined baking sheet.
- If you like, use a fork to gently dock (poke) the surface all over—this helps prevent large bubbles and is traditional, but optional.
- Repeat with the remaining two flatbreads.
- If your oven is small, bake them one or two at a time.
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Ready when: Flatbread is positioned in oven and ready to bake
Tip: Docking (poking small holes with a fork) prevents large air pockets. It's traditional but not essential—some love rustic bubbles.
10
Bake until goldenOven 475°F / 245°C
- Bake at 475°F (245°C) for 15–18 minutes, until the top is golden brown and the edges are lightly charred.
- The bottom should sound hollow when tapped.
- If baking two flatbreads at once, they may need 16–19 minutes.
- If baking in batches, bake the second and third around 15–18 minutes each.
- If you notice uneven browning, rotate the pan halfway through.
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Ready when: Golden brown on top, lightly charred edges, bottom sounds hollow when tapped
Tip: Don't open the oven door frequently or the temperature will drop. A single check at 14 minutes is enough.
11
Rest before serving
- Transfer the baked flatbreads to a cooling rack or clean kitchen towel.
- Let them cool for 3–5 minutes before slicing and serving.
- They will be hot and the crumb will set slightly as they cool, making them easier to handle.
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Ready when: Flatbread is cool enough to handle safely

Good to know

Tips

Sourdough discard doesn't need to be actively bubbling. Unfed discard (even a week old in the fridge) works perfectly and adds great flavor without as much rise potential—a feature, not a bug.
Temperature is key to fermentation timing. A cool kitchen (65°F) needs 5–6 hours; a warm one (75°F) may finish in 3–4 hours. Always watch the dough's rise, not the clock.
Make sure spinach moisture is completely driven off during cooking (step 3). Wet filling will soak into the dough and make it soggy and dense.
For maximum crispness, bake on a preheated pizza stone or steel. A regular sheet pan works too but yields a slightly softer, chewier crust—both are delicious.

Make ahead

Bulk fermentation can be done in the refrigerator for 8–12 hours if you prefer an overnight schedule. After mixing (step 1), refrigerate instead of leaving on the counter. The next day, let the dough come to room temperature for 30 minutes before proceeding to step 3. The lentil-spinach filling can be made up to 2 days ahead and stored covered in the refrigerator.

Storage & reheating

Room temperature (up to 1 day): Store cooled flatbreads in an airtight container or wrapped in a clean cloth. Reheat gently in a 350°F (175°C) oven for 5–7 minutes or on a skillet over medium heat for 2–3 minutes per side. Refrigerator (up to 4 days): Keep in an airtight container. Reheat as above. Freezer (up to 3 months): Wrap cooled flatbreads individually in plastic wrap, then place in a freezer bag. To reheat, thaw at room temperature, then warm in a 350°F oven for 5–10 minutes, or toast on a skillet.

Substitutions

cooked brown or green lentils, cooled → cooked chickpeas, white beans, or black beans (same amount). The flavor and earthiness will shift, but all legumes work well. Beans will create a slightly more tender crumb.
fresh spinach → Swiss chard, kale, or arugula (same amount raw or 80g if cooked). Tougher greens like kale or chard may need an extra minute of cooking time to wilt fully.
sourdough discard, active or unfed → Use thick starter (stiff discard): use 180g and reduce water to 150 ml. Use thin starter (liquid discard): use 150ml water and 150g discard.. The type of sourdough discard changes the liquid ratio. Adjust water based on how hydrated your starter is.
whole wheat flour → rye flour, spelt flour, or additional all-purpose flour (up to 50g substitution). Rye or spelt will create a nuttier, slightly denser flatbread. More all-purpose makes it lighter and less earthy.