Introducing my homemade Sourdough Flatbread – your new best friend in the kitchen! With just five simple ingredients, you'll transform your bubbling sourdough starter into warm, pillowy flatbreads that are begging to be topped, wrapped, or simply savored bite by bite.
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Whether you're looking to give your sourdough starter some action outside the usual batard or you’re just craving something uniquely satisfying in a fraction of the time it takes to make a traditional loaf, these flatbreads are your perfect canvas. I started playing with recipes using sourdough starter during my time in Pastry School, and I haven't stopped baking with it since!
Imagine soft, pillowy discs that you can bring to life with your favorite mix-ins. I'm talking finely chopped herbs for a fragrant twist, shredded cheese for a gooey dimension, or minced garlic for a bite that sings. And it doesn't stop there!
These flatbreads don’t just play the role of a sidekick; they’re ready to take center stage! Picture a lazy Sunday brunch with flatbread blanketed in smoked salmon and dill-infused whipped goat cheese or a casual weeknight flatbread pizza night where everyone crafts their favorite pie!
And the best part? This is sourdough unplugged. No waiting for a rise all day, no meticulous planning. Just your lively starter, a handful of pantry staples, and you're on your way to flatbread heaven.
⭐ Why You’ll Love This Sourdough Flatbread Recipe
Whether you keep it classic or dress it up for a gourmet feast, this simple sourdough flat bread recipe is your ticket to a delectably carby side. Here's why I think it'll become part of your permanent repertoire:
- Made With 5 Simple Ingredients - So long as you have sourdough starter on hand, I can basically guarantee you have everything you need to make this sourdough discard flatbread recipe.
- Quick & Easy - Say hello to the new speedy superstar of your bread-making repertoire! Simply whip up the dough, give it a short 2-hour nap (or a leisurely rest for up to 2 days if that’s more your speed), then slice, roll out, and cook it to golden perfection in no time at all.
- Versatile - These sourdough flatbreads are the culinary equivalent of chameleons, brilliantly adaptable and ready to take on the flavors of your every whim. Their versatility knows no bounds – one day it’s the foundation of an herby, cheese-laden delight, the next it's the base for a zesty flatbread pizza topped with all your favorite fixings. Breakfast, lunch, or dinner, this flat sourdough bread plays well with a smear of avocado, a dollop of hummus, or a drizzle of honey.
🍴Ingredients
As promised, you only need a handful of ingredients to make this sourdough starter flatbread. Here’s what to grab:
- All-Purpose Flour - We’re keeping it basic with plain white flour.
- Warm Water - “Warm” is the operative word here; it should feel like bath water for a baby, not the scorching hot temps we ladies like to shower in.
- Sourdough Starter (100% Hydration) - Note this is a sourdough starter recipe, not a sourdough discard flatbread recipe. Since this is the only leavener in the recipe, you’ll want to feed your starter about 12 hours before making this flatbread dough. It should be nice and bubbly when you start - then use the discard to make sourdough sandwich bread or sourdough brioche!
- Extra Virgin Olive Oil - For lending an extra layer of rich flavor to your flatbread. Feel free to customize based on which toppings you’d like to add — use a fruity-flavored oil for sweeter applications, and spicy or grassy oil for savory dishes.
- Kosher Salt - The wide, flat flakes of kosher salt make it easy to dissolve into dough. It’s also perfect for seasoning the flatbreads when they’re off the griddle!
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
Here's a sneak-peak into why this versatile recipe is perfect for anyone who's looking to get creative in the kitchen:
- Garden Herbed Flatbread: Imagine your flatbread flecked with the vibrant greens of rosemary, thyme, and basil. This aromatic masterpiece brings the bounty of the garden right to your table. It's like a gentle stroll through an herb garden with every bite, ideal for pairing with a creamy dip or a crisp cocktail.
- Peppered Cheesy Flatbread: Take your flatbread on a cheesy escapade by mixing in a generous handful of sharp cheddar or a graceful swirl of Gruyère. Add cracked black pepper for a warm, spicy note.
- Sourdough Flatbread Pizza: Transform your flatbread into a pizza paradise by slathering on your favorite tomato sauce, layering slices of mozzarella, and finishing with a scattering of fresh basil. Whether it's pepperoni, pineapple, or peppers that top your list, this is your flatbread dough turning into a pizza night staple.
- Sweet Cinnamon-Sugar Flatbread: Who says flatbread can't be a dessert? Sprinkle a mix of cinnamon and sugar over your rolled-out dough for a sweet twist.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Sourdough Flatbread: Step-by-Step Instructions
Step 1: Mixing & Rising. Combine the flour, water, sourdough starter, olive oil, and salt in a mixing bowl or a stand mixer with a dough hook attachment. Mix until the ingredients have formed into a ball of dough, then continue to mix/knead for 3 minutes, adding an extra sprinkle of flour if the dough is feeling too sticky.
Cover and allow the dough to rest for 2 hours in a warm space in your kitchen/home before moving forward. (or overnight in the fridge - the dough will last for two days in the fridge.)
Step 2: Divide. Gently move your risen dough onto a floured surface. De-gas it with care and envision cutting a pie as you divide it into eight equal parts. For an added touch of flavor, feel free to sprinkle in fine additions like minced garlic, chives, or aromatic herbs.
Step 3: Cook. On the stovetop, warm up a 10-inch or larger cast iron pan to medium heat. Grab the dough and divide it into 8 even pieces. On a floured surface, gently de-gas each piece and form into balls. Lightly coat your rolling pin in a bit of olive oil using a paper towel and roll each ball into a circle, ¼ inch thick. After rolling each piece, cook each flatbread for 2 minutes on each side, using tongs to check the flatbread for doneness as well as to flip the flatbread.
Step 4: Finishing Touches. After cooking, let the flatbreads cool on a rack. While still warm, brush them with some melted butter with herbs before serving if desired!
Expert Tips
Here are some expert tips to ensure that your sourdough flatbread turns out perfectly every time:
- Consistency is Key: When mixing your flatbread dough, aim for a consistency that’s firm enough to hold shape but still soft to the touch. If it's too sticky, add a little flour; if it's too dry, a splash of water. The perfect balance will make rolling out the dough a breeze.
- Temperature Matters: The temperature of the water you use can greatly affect your starter’s activity. Lukewarm water is ideal to get your sourdough going. Too hot, and you risk killing the yeast; too cold, and it won’t wake up from its slumber.
- Roll with Care: When rolling out your flatbreads, aim for an even thickness to ensure uniform cooking. Don’t roll them too thin, or you’ll miss out on that delightful, slightly chewy texture.
- Cast Iron for the Win: If you have a cast-iron skillet, use it! The even heat distribution of cast iron is fantastic for getting that perfect crust on your flatbread. Make sure it's well-seasoned to prevent sticking and to add a hint of smokiness.
- Preheat Your Pan: Whether you're using a cast iron skillet or a regular frying pan, let it get nice and hot before you cook your flatbread. A preheated pan ensures a quick and even cooking, giving you those coveted crispy edges and a soft center.
- Avoid Overcrowding: Cook each flatbread individually to give them the space they need to puff up and get those beautiful golden-brown spots.
💭 Recipe FAQs
Sourdough flatbread can indeed be a healthy option, particularly when compared to its traditional counterparts. The natural fermentation process of sourdough can make it more digestible and lower in gluten than other types of bread, which is a boon for those with mild sensitivities (though not for those with celiac disease).
If you’re unsure if something is healthy for you personally, I suggest consulting with a medical professional!
Think of regular bread like the fluffy pillows on your couch—soft, airy, and perfect for cushioning. It gets that way from yeast and a good amount of time to rise. Flatbread, on the other hand, is the yoga mat on your floor—slimmer, more compact, and it doesn't need all that rising time.
Regular bread is baked into those familiar loaves with a crusty outside, while flatbread is rolled out flat and can be cooked up quick on a stovetop, getting it just a bit toasty. So, bread's the poofy one for sandwiches, and flatbread's the quick, versatile one you can wrap or top with all sorts of goodies!
Absolutely, sourdough discard can be a star in easy sourdough flatbread recipes, creating fluffy flatbreads with tons of incredible flavor. It's a great way to reduce food waste while enjoying the health benefits of fermented bread products like less phytic acid and the friendly lactic acid bacteria that contribute to gut health.
Simply mix your active starter or unfed sourdough starter with bread flour, a little bit of vegetable oil, and your choice of yogurt or sour cream for softness, let the dough rest in a greased bowl covered with plastic wrap or a tea towel in a warm place, and cook in a hot skillet on the stove top for a couple of minutes on each side until you achieve delicious, savory sourdough flatbreads, reminiscent of traditional naan or pitta breads.
❄️ Storing
While they’re best fresh, you can store your homemade flatbreads in a bread box or bread bag at room temperature for up to 2-3 days.
For longer shelf-life, allow the flatbreads to cool to room temperature, then stack, separating them with pieces of parchment to prevent sticking. Slip the stack into an airtight bag and freeze for up to a month. To use, pull a piece from the freezer and pop it in the toaster oven or warm it in a skillet.
More Sourdough Recipes You’ll Love
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Sourdough Flatbread
Equipment
- Dough Divider
- Skillet or Flat Top
Ingredients
- 3 ¾ cups (500 g) All-Purpose Flour
- 1 cup + 2 Tablespoons (280 g) Warm Water
- 1 cup (200 g) Sourdough Starter 100% Hydration
- 2 ¼ tablespoons (30 g) Extra Virgin Olive Oil
- 2 teaspoons Kosher Salt
- Extra Flour for your countertop & Olive oil for your rolling pin
- Melted butter, minced garlic, herbs etc, to serve
Instructions
- Combine the flour, water, sourdough starter, olive oil and salt in a mixing bowl or a stand mixer with a dough hook attachment. Mix until the ingredients have formed into a ball of dough, then continue to mix/knead for 3 minutes, adding an extra sprinkle of flour if the dough is feeling too sticky. Cover and allow the dough to rest for 2 hours in a warm space in your kitchen/home before moving forward. (or overnight in the fridge - the dough will last for two days in the fridge.)3 ¾ cups All-Purpose Flour, 1 cup + 2 Tablespoons Warm Water, 1 cup Sourdough Starter 100% Hydration, 2 ¼ tablespoons Extra Virgin Olive Oil, 2 teaspoons Kosher Salt
- Gently move your risen dough onto a floured surface. De-gas it with care and envision cutting a pie as you divide it into eight equal parts. For an added touch of flavor, feel free to sprinkle in fine additions like minced garlic, chives, or aromatic herbs. Remember
- On the stovetop, warm up a 10-inch or larger cast iron pan to medium heat. Grab the dough and divide into 8 even pieces. On a floured surface, gently de-gas each piece and form into balls. Lightly coat your rolling pin in a bit of olive oil using a papel towel and roll each ball into a circle, ¼ inch thick. After rolling each piece of flatbread, cook each flatbread for 2 minutes on each side, using tongs to check the flatbread for doneness as well as to flip the flatbread.Extra Flour for your countertop & Olive oil for your rolling pin
- After cooking, let the flatbreads cool on a rack. While still warm, brush them with a some melted butter with herbs before serving if desired!Melted butter, minced garlic, herbs etc
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