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

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

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.
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.
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.
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.
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.
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