Sourdough Flatbread
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.
Servings: 18 Flatbreads
Calories: 110kcal
Equipment
- Dough Divider
- Skillet or Flat Top
Ingredients
- 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
- 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
Video
Notes
How should I store Sourdough Flatbread?
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.
Nutrition
Calories: 110kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 259mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg
