Sourdough Discard Flatbread Recipe: The Greek Inspired Dinner We Keep Making

Today I am sharing my easy sourdough discard flatbread recipe made with simple ingredients and served with a flavorful Greek-style venison dinner!

Hello friends! In last week’s video, I shared my sourdough discard flatbread recipe with a venison gyro-style filling. Many of you requested a recipe post, so today I’m sharing an in-depth version for you to follow and make your own Greek-style dinner.

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I’ve been using this recipe for a long time, and we love it. Or I should say, my husband loves it and so do the kids. I actually can’t have it because it has gluten, but whenever we have Greek food, I typically just make myself a salad and I’m pretty content with that. Every once in a while, I’ll try a gluten-free flatbread recipe, but for today’s post, I’m sharing my usual sourdough discard flatbread recipe.

Sourdough Flatbread

We’re going to start with:

• 1/2 cup milk
• 1 cup sourdough discard

I’ve got lots here! Whenever I need to use up some discard (I don’t keep a separate jar for it), I just use it in a recipe when my starter goes flat. This calls for a whole cup, so it’s a great way to use it up.

To that, we’re going to add:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil

Super simple to throw together, and then this will be all ready to go. Of course, you could do this the night before if you wanted to.

Venison Meat Mixture

Next, we’re going to get started on our meat mixture. First, just get your meat into a bowl. Like I said before, I’m using venison for this recipe because we have so much of it. The recipe technically calls for a pound of lamb and a pound of beef, but we’re just using venison, so hopefully it’ll turn out okay.

To the meat, add:

• 1/4 cup gluten-free breadcrumbs (I didn’t actually have gluten-free breadcrumbs, so I used gluten-free croutons and crushed those up)
• 5 cloves garlic
• 1 whole onion
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon pepper

We’re going to get this all mixed up. I’m excited to try this! We love the chicken thigh version, so hopefully this one will be just as good.

Note: I also added some olive oil to the meat mixture and coated the pan in olive oil to add more fat since venison is a leaner meat.

Toppings

We have all of our toppings ready for tonight:

• Pickled beets
• Pickled onions (I always keep these in the fridge; we love them so much)
• Chopped cucumber
• Cherry tomatoes
• Olives (I think I’m the only one who likes those!)
• Homemade tzatziki sauce
• Feta cheese

I typically like to chop up some romaine lettuce too, but we’re all out at the moment, so we’re just going to do without.

Cooking & Assembly

I put the venison in for about 35 minutes, and it looked done to me, so I’m glad I pulled it before the 50-minute mark. Maybe if I had used lamb or beef, it would have taken longer.

My boys love helping with the flatbread, and they look delicious. We’re just going to put everything together now. I tried a little bit of the meat, and wow, it is super flavorful!

Print

Sourdough Flatbread with Venison Greek-Style Filling

Course Main Course

Cuisine Mediterranean

Keyword flatbread recipe, simple sourdough, sourdough discard flatbread recipe, sourdough discard recipe

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the Sourdough Flatbread:

• 1/2 cup milk
• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Venison Meat Mixture:

• 2 lbs ground venison or 1 lb lamb + 1 lb beef
• 1/4 cup gluten-free breadcrumbs or crushed gluten-free croutons
• 5 cloves garlic minced
• 1 whole onion finely chopped
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 –2 tablespoons olive oil added to mixture and pan for moisture

Toppings (as desired):

• Pickled beets
• Pickled onions
• Cucumber chopped
• Cherry tomatoes
• Olives
• Tzatziki sauce
• Feta cheese
• Romaine lettuce optional

Instructions

1. Make the Flatbread Dough: In a large bowl, combine milk and sourdough discard. Add flour, baking powder, salt, and olive oil. Mix until a soft dough forms. Set aside to rest while preparing the meat (or refrigerate to use later).

2. Prepare the Meat Mixture: In a bowl, combine ground venison, breadcrumbs, garlic, onion, oregano, cumin, salt, and pepper. Mix until fully combined. Add a bit of olive oil to the mixture for extra moisture.
3. Cook the Meat: Transfer the meat mixture to a greased baking dish or pan (coated with olive oil). Bake at 375°F (190°C) for about 35 minutes, or until cooked through. (Note: Lamb or beef may require closer to 50 minutes.)
4. Prepare the Toppings: While the meat cooks, prep toppings: chop vegetables, drain olives, and prepare tzatziki sauce.
5. Cook the Flatbread: Divide dough into portions and roll out into flat rounds. Cook in a hot skillet until lightly browned and cooked through on both sides.
6. Assemble: Top flatbread with cooked meat and desired toppings. Serve immediately.

This sourdough discard flatbread recipe was so simple, delicious and fun to make! Have you ever tried a sourdough flatbread recipe? Let me know in the comments below, and be sure to sign up for my free mini homemaking course for more recipe and meal inspiration!

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