Sourdough fritters – how to make the most of it all!

If you have been making sourdough bread, you will be familiar with the fact that each time you refresh your little yeast buddy, you have to throw some of it out. But, if you are like me, your heart is also aching and you just refuse to waste food. So here is just the best recipe for some sourdough fritters. You will love these so much, you will want to bake more sourdough bread too!

If you don’t know how to make your own sourdough starter, you can go ahead and read all about it here:

Sourdough starter
How to easily make and maintain a healthy sourdough starter to bake incredible bread, pizza, pita and other things
Check out this recipe
Why make sourdough at home

Be sure to read some important tips and tricks on the flour and water to use for the sourdough starter too. Read all about it HERE

The best thing about this recipe is that it takes only about 2 minutes to prepare it all. No fuss, no time wasting. Just be creative with spices and herbs to sprinkle on top.

Sourdough fritter

Sourdough fritters with herbs and spices

How to not waste the left-over sourdough from bread baking and how to make it so tasty, you won't stop eating these! Plus, this will only take you a few minutes.
Prep Time 2 mins
Cook Time 1 min
Course Appetizer, Breakfast, Side Dish
Cuisine Mediterranean


  • leftover sourdough
  • 1 tbsp wholegrain flour
  • pinch salt
  • 1 clove chopped garlic optional
  • 1 tbsp extra virgin olive oil
  • cilantro optional
  • mint optional
  • spring onion optional
  • za'atar optional


  • Mix your sourdough leftovers with some flour and olive oil. Just add enough, so you can handle it with your hands and it doesn't get too sticky.
  • Preheat a cast iron skillet, or any other skillet will do. Add some extra virgin olive oil and heat it well. Roll it out flat, not too thin, like a nice little pancake.
  • When the oil is hot, put the rolled out sourdough inside and fry it for about 30 seconds. You can add some dry spices now on the top of the fritter, just make sure you don't throw it in the oil, as it will burn quickly.
    Sourdough fritters
  • After 30 seconds, turn the fritter over to cook the other side for another 30 seconds. When ready, take it out.
  • White it is still hot, sprinkle some salt, fresh chopped herbs of your choice, some garlic, if you like. But make sure it is hot, because it will help the toppings absorb the flavour more.
Keyword baking, no waste, sourdough, Wholegrain
Wholegrain wheat flatbread

When you’re our of bread, make Wholegrain wheat flour flatbread!

Do you often find yourself without bread at home and need to whip up something very quickly? This wholegrain wheat flour flatbread will be the perfect recipe for you!

Wholegrain wheat flatbread

We use these flatbreads for different dishes, like for wheat tacos filled with mushrooms or chicken, or for some Greek recipes, like gyros. You can use these for many different things, because you will find it a very easy and quick recipe to do.

Jump to Recipe

You can try cooking a lamb leg for 4 hours on a low temperature in the oven with spices. You will get super smooth and soft buttery meat, that you can serve it with these fantastic flatbreads. Whip up some yogurt and tahini sauce with a splash of lemon, and you have a fantastic meal!

When you're our of bread, make Wholegrain wheat flour flatbread!

As I mention in the recipe, the flatbreads, if cooked perfectly, will puff up, but don’t worry, if that doesn’t happen the first time you make them. I had to do three tries for them to finally puff while cooking. Just keep trying 🙂

This is what it will look like, when you really get the hang of it.

Don’t use olive oil or any other fat in the pan, as it will burn.

You will see, the dough is perfect to cook the flatbread on high heat in the pan without oil.

Wholegrain wheat flatbread

Wholegrain wheat flatbread without yeast

Amazingly easy and quick recipe for very tasty and healthy wholegrain wheat flatbread.
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish
Cuisine Mediterranean, Middle eastern
Servings 8 flatbreads


  • A rolling pin or something similar
  • A small frying pan


  • 250 g Wholewheat flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 3 tbsp olive oil extra virgin
  • 110 ml water tepid


  • Mix the flour with baking powder, salt and olive oil by hand or with a dough mixer. Add the water and kneed the dough for about 5 min until completely smooth.
  • Preheat the pan on high heat. Divide the dough in 8 equal size balls and take just a bit of the flour to help you roll out the dough. Don't use much flour because it will get burnt, the trick is to use just a bit on the rolling pin.
  • Cook the flatbread in the pan until one side is fully cooked, if the temperature is correct, it should start puffing up, but don't worry if it doesn't. I had to try this recipe three times before mine started puffing up.
    Turn to cook on the other side.
    Wholegrain wheat flatbread
  • Wrap the cooked flatbread in a clean kitchen towel to keep them warm and moist, serve while still hot.
    You can reheat these and eat them also the next day, but after that they will become quite hard.
Keyword no yeast, wheat flatbread, Wholegrain

We really hope you can enjoy these and share some fillings you would use with these amazing flatbreads!

The best homemade pizzas

This recipe is absolutely flawless and the pizzas are incredible, we have baked the various times to find the perfect point for the oven temperature and cooking times, so I hope this one works for you too!

Start cooking

Farinata, fainá, soca. How to use chickpea flour

You can find this dish in several Mediterranean countries and some places like Argentina, where many Italians migrated during the war. You will hear it called soca in France, farinata or torta di ceci in Italy, fainá in Argentina, but the main ingredient of the dish is the one and only chickpea flour.

Start cooking

How to bake bread or pizza at home during quarantine

Ok, so this is something I have been meaning to write about at some point, but since we are all at home now staying safe and keeping everyone else (!) safe, it is the perfect time to bake bread, focaccia, pizza or any other similar things. This is the best way to have fresh good quality bread at home and to avoid going out.

Start cooking

Bread, how can you not like it?

Bread, how can you not like it?

As Michael Pollan said in the series “Cooked”, bread baking also for me has been one of the most intimidating things in the kitchen. So simple and yet so incredibly complex.

All you really need is water and flour, some air and yeasts flying about to start the fermentation. I think it is really one of the most beautiful, tasty and nutritious human made products reflecting our culture and history IF THE INGREDIENTS and THE PROCESS of making it have been kept traditional.

No refined white flour, long fermentations to develop incredible flavour and make it most nutritious. Full in fiber and vitamins, again, only if we are talking about a wholesome whole flour bread.


A Dutch oven is really one of the best things you can buy for your kitchen for cooking super tender meat, or for baking the really perfect bread, even if it’s your first time!

Bread has become somewhat of a taboo or a product to be scared of. I mean I do understand why and I do understand it for industrially made bread, fast fermentation, refined white flour, maybe some margarine or some extra gluten or whatever it may be to make it more fluffy. But you shouldn’t demonise a wholesome product, especially if it is something you can make with your own hands to enrich your diet.


Get this for your Kindle to carry around anywhere you go, or better yet, get the paper version, a beautiful book awarded also with the James Beard award.

This is my favourite bread baking book , “ Flour Water Salt Yeast“, it has an easy explanation for all the tools you will need, most can be easily ordered online on Amazon, for example, and the book is full of fantastic recipes to experiment at home. Maybe even try making mother yeast at home!

It is true that it takes some time and patience but you should really try it. It really is one of the most satisfying things you will make. This one came out after 5 hours of fermentation and 50 min cooking in the Dutch over, worth the wait and effort!


Can’t wait to taste this!

Do you have any bread baking recipes or favourite books?