Sourdough Thai Basil and Garlic Oil Flatbread Shards
Crispy, paper-thin flatbread shards made from sourdough discard, infused with fragrant garlic oil and finished with fresh Thai basil and a whisper of palm sugar. These shards are perfect as a snack, appetizer, or crunchy topping for soups and salads. The fermented tang of the sourdough pairs beautifully with the anise-forward basil and sweet-savory notes of the topping.
- Prep
- 15 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 38 min
- Makes
- About 24 shards (4 servings as appetizer or snack)
Steps
Before you start
- Have your sourdough discard at room temperature
- Preheat oven to 425°F (220°C) and position two racks in the upper and middle portions
- Line two large baking sheets with parchment paper
- Measure out fresh Thai basil just before cooking so it stays vibrant
Mix the dough
- In a bowl, combine the sourdough discard (1 cup / 240 ml), olive oil (2 tablespoons / 30 ml), flour (0.75 cup / 90 g), and salt (0.5 teaspoon / 3 g).
- Stir until a shaggy dough forms, then knead by hand for about 2 minutes until the mixture is smooth and slightly sticky.
- The dough should come together easily without being dry.
+ Show details− Hide details
Ready when: Dough is smooth and cohesive, slightly sticky to the touch
Tip: Don't overwork the dough; it should be loose and easy to spread, not stiff.
Prepare garlic oil
- While the oven preheats, heat the 3 tablespoons (45 ml) of olive oil in a small saucepan over medium heat.
- Add the minced garlic (5 cloves) and cook gently for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
- Remove from heat and set aside.
- The oil should be infused and golden.
+ Show details− Hide details
Ready when: Oil is fragrant, garlic is pale and softened
Tip: Watch carefully—burned garlic will taste bitter and ruin the shards. Keep heat at medium.
Spread dough on sheets
- Divide the dough in half.
- On each of the two prepared baking sheets, oil the parchment lightly and spread one portion of dough in an even, very thin layer (about 1/8 inch / 3 mm thick), stretching it toward the edges.
- Use an oiled palm or the back of a spoon to coax it out—it should look almost translucent in thin spots.
+ Show details− Hide details
Ready when: Dough covers the sheet in a thin, even layer with a few visible air bubbles
Tip: If the dough springs back, let it rest for 1 minute before continuing to stretch. Work gently to avoid tearing.
Brush with garlic oil
- Using a pastry brush, lightly brush the garlic oil (reserving the garlic pieces for garnish) across the entire surface of each dough layer.
- Use about half the oil total, distributing evenly.
+ Show details− Hide details
Ready when: Dough is lightly glossed with oil
Tip: Don't oversoak—just a thin, even coating. Excess oil will make the shards greasy rather than crispy.
Bake until crispyOven 425°F / 220°C
- Place both sheets in the preheated 425°F (220°C) oven on the upper and middle racks.
- Bake for 12 to 15 minutes, rotating the sheets halfway through (swap positions and turn each 180 degrees).
- The flatbread should be golden brown, crispy, and beginning to curl at the edges.
- Watch closely near the end—it can brown quickly.
+ Show details− Hide details
Ready when: Edges are golden brown and brittle, center is crispy and light
Tip: Rotate the sheets at the midpoint to ensure even baking, especially if your oven has hot spots.
Assemble and finish
- Remove the sheets from the oven and let cool for 1 minute.
- While still warm, scatter the torn Thai basil leaves and reserved garlic pieces over each sheet.
- Sprinkle with the palm sugar (1 teaspoon / 5 g total, distributed evenly), then finish with a pinch of fleur de sel and red chili flakes to taste.
- Break the flatbread into shards with your hands or a sharp knife.
+ Show details− Hide details
Ready when: Basil is scattered and partially wilted from the warmth; sugar is visible on the surface
Tip: The residual heat will gently wilt the basil and toast its flavors. Break into irregular shards—they don't need to be uniform.
Good to know
Tips
- Sourdough discard should be bubbly but not necessarily at peak fermentation—freshly fed starter works great, as does older discard that's been sitting in the fridge.
- Thai basil is essential for authentic flavor; it has a distinctive licorice-like quality that regular basil can't match. Find it at Asian markets or specialty grocers.
- If your dough tears while spreading, simply patch it gently—small imperfections add to the rustic charm of the shards.
- These shards are addictive on their own, but they're also spectacular alongside a bowl of Thai curry or green papaya salad, or crumbled into soups for textural contrast.
Make ahead
Bake the flatbread shards completely (step 5) up to 3 days ahead. Store in an airtight container at room temperature. Add the basil, garlic, sugar, and salt finish just before serving to keep them fresh and vibrant.
Storage & reheating
Room temperature (airtight container): 3 days. The shards will soften slightly over time but remain crispy inside. Refresh in a 350°F (175°C) oven for 2 minutes if they lose crispness. Do not refrigerate or freeze—moisture will compromise the texture.
Substitutions
- fresh Thai basil leaves → fresh mint or regular basil. Thai basil has a distinct anise note that these substitutes won't fully replicate, but both work. Use the same amount and tear just before use.
- palm sugar or light brown sugar → light brown sugar or coconut sugar. Palm sugar adds a subtle caramel depth; brown sugar is slightly more molasses-forward and coconut sugar is milder. All three work well in equal amounts.
- extra-virgin olive oil → infused chili oil or garlic-flavored oil. Use the same amount (3 tablespoons / 45 ml). Chili oil will shift the heat level noticeably.
- all-purpose flour → whole wheat flour or spelt flour. These will produce a slightly denser, nuttier shard. Use the same amount by weight (90 g) but the dough may require an extra 1 to 2 tablespoons of water to reach the right consistency.
