Sourdough Flatbread Recipe

Introduction

This sourdough flatbread recipe is a simple and delicious way to use your active starter or sourdough discard. With just a few ingredients and some resting time, you can enjoy soft, flavorful flatbreads perfect for any meal or snack.

Ingredients

• 280 grams (2 cups) all-purpose flour
• 226 grams (1 cup) active sourdough starter OR 285 grams (1 cup) sourdough discard
• 120 grams (1/2 cup) milk
• 4 grams (1 teaspoon) baking powder
• 6 grams (1 teaspoon) salt
• 15 grams (1 tablespoon) olive oil

Instructions

1. Step 1: In a large bowl, combine the flour, sourdough starter (active or discard), milk, baking powder, salt, and olive oil.
2. Step 2: Mix until most of the flour is incorporated. Use a dough whisk, wooden spoon, or your hands.
3. Step 3: Transfer the dough to a lightly floured surface.
4. Step 4: Knead the dough by pulling a piece up, folding it toward the center, and pressing with the heel of your hand. Turn the dough a quarter turn clockwise and repeat for 2-3 minutes. If the dough feels dry, sprinkle a little water; if sticky, add a bit more flour.
5. Step 5: For active starter: place the dough in a greased bowl, cover with plastic wrap or a reusable shower cap, and let it ferment in a warm place until it doubles in size (18-24 hours at 70°F). Cooler kitchens will need more time; warmer kitchens less.
6. Step 6: For sourdough discard: cover the dough with a clean tea towel and let it rest for at least 30 minutes (up to 2-4 hours) at room temperature to relax the gluten.
7. Step 7: Divide the dough into 8 equal parts by cutting it into quarters, then cutting each quarter in half.
8. Step 8: Lightly flour your work surface and rolling pin. Roll each dough ball into a flatbread about 1/8 inch thick. Shapes don’t have to be perfect circles.
9. Step 9: Preheat a cast iron pan over medium heat and grease it with a little olive oil or vegetable oil.
10. Step 10: Cook one flatbread at a time in the pan for a couple of minutes until it bubbles and puffs.
11. Step 11: Drizzle a little olive oil on top of the flatbread, flip it, and cook for another 1-2 minutes until blistered and cooked through.
12. Step 12: Remove the flatbread from the pan and repeat with the remaining dough. Serve warm and enjoy!

Tips & Variations

• Use whole wheat or spelt flour for a nuttier flavor and more fiber.
• For a crispy edge, cook on higher heat but watch carefully to avoid burning.
• Add herbs like rosemary, thyme, or garlic powder to the dough for extra flavor.
• If dough is sticky, chill it for 15 minutes before rolling.
• These flatbreads can be brushed with garlic butter or served alongside dips for a tasty appetizer.

Storage

Store cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze flatbreads wrapped in foil or plastic wrap for up to 1 month. Reheat on a hot pan or in the oven wrapped in foil until warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of active starter?

Yes! This recipe works with either active sourdough starter or discard. Using discard reduces waste and still gives you great flavor and texture.

Do I need a cast iron pan to cook the flatbread?

A cast iron pan works best for even heat and a nice crust, but you can also use a non-stick skillet or heavy-bottomed frying pan.

Sourdough Flatbread Recipe

---

★★★★★

4.6 from 140 reviews

• Author: Simon
• Total Time: 19-24 hours (including fermentation)
• Yield: 8 flatbreads 1x

Pin Recipe

Print Recipe

Description

This Sourdough Flatbread recipe offers a simple and tasty way to use either active sourdough starter or sourdough discard to create soft, flavorful flatbreads. Made with basic pantry ingredients and cooked on the stovetop in a cast iron pan, these flatbreads develop delightful bubbles and slight crispness, perfect as a side dish or for wrapping fillings.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 280 grams (2 cups) all-purpose flour
• 4 grams (1 teaspoon) baking powder
• 6 grams (1 teaspoon) salt

Wet Ingredients

• 226 grams (1 cup) active sourdough starter OR 285 grams (1 cup) sourdough discard
• 120 grams (1/2 cup) milk
• 15 grams (1 tablespoon) olive oil

---

Instructions

1. Create the Dough: In a large bowl, combine the flour, sourdough starter (either active or discard), milk, baking powder, salt, and olive oil. Mix with a dough whisk, wooden spoon, or by hand until most of the flour is incorporated.
2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead by pulling a piece up, folding it toward the center, and pressing the heel of your hand into the dough. Rotate the dough a quarter turn clockwise and repeat for 2-3 minutes. The dough may be lumpy; if dry, add a little water, or if sticky, sprinkle a bit more flour.
3. Rest the Dough: If using an active sourdough starter, place the dough in a greased bowl, cover with plastic wrap or a reusable shower cap, and leave in a warm place for 18-24 hours to ferment and double in size. For sourdough discard, cover with a clean tea towel and rest for at least 30 minutes, up to 2-4 hours, to relax the gluten.
4. Shape the Flatbreads: Once rested, divide the dough into 8 roughly equal pieces using a bench scraper or sharp knife. Lightly flour your work surface and rolling pin. Roll each piece into a thin flatbread about 1/8 inch thick; perfect circles are not necessary.
5. Cook the Flatbreads: Preheat a cast iron pan over medium heat and lightly grease it with olive or vegetable oil. Place one flatbread in the pan. Cook for a couple of minutes until bubbles form. Drizzle a little olive oil on top for extra flavor and blistering, then flip and cook for an additional 1-2 minutes.
6. Serve: Remove from the pan and repeat with remaining dough pieces. Enjoy your sourdough flatbreads warm as a side or wrap!

Notes

• If your kitchen is cooler, fermentation time for active starter dough may take longer than 24 hours.
• You can use either active sourdough starter or sourdough discard depending on what you have on hand.
• Rolling the dough thinly ensures a nicely cooked flatbread with some puffiness and blistered spots.
• Using a cast iron pan helps achieve even heat and those characteristic bubbles and blisters.
• Olive oil enhances flavor and texture during cooking; you can substitute vegetable oil if preferred.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: American

Keywords: Sourdough flatbread, sourdough discard recipe, flatbread recipe, stovetop bread, cast iron flatbread