Sourdough Flatbread
Make delicious sourdough flatbread with just a few basic ingredients and your leftover starter. Cooked in a skillet, it’s perfect for meals and snacks!
Servings: 8 flatbread
Calories: 253kcal
Equipment
- 1 tea towel or plastic wrap
- 1 bench scraper (optional)
- 1 large cast iron skillet or heavy duty griddle
Ingredients
- 2 ½ cups all purpose flour or whole wheat flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup sourdough starter discard or fed 12-24 hours prior *see notes below
- ¾ cup Greek yogurt or sour cream (for regular or plant-based yogurt see notes below)
- ⅓ cup olive oil, divided
- 1 tablespoon warm water about 95ºF-105ºF or baby bottle warm
Instructions
- Mix flour, sugar, salt and baking powder in a large bowl. Add sourdough discard, yogurt, 1/4 cup of the oil, and 1 tablespoon of water to the bowl. Using a dough whisk, mix everything together until a rough dough forms. The dough should not feel sticky or too shaggy, add small amounts of flour or water as necessary. Cover with a damp tea towel or plastic wrap and let the dough rest for an hour at room temperature.
- Lightly flour your work surface and work dough into a flat rectangle. Divide dough into 8 equal parts with knife or bench scraper. Roll out one piece of dough at a time while keeping the rest of the dough balls covered with a damp towel. Each rolled out dough ball should be about 8 inches across.
- Preheat skillet to medium heat (or medium high heat, depending on your stove) and brush or drizzle in a teaspoon of oil before adding each flatbread. Cook on the hot skillet for 2 minutes each side, flipping when bubbles form on the surface of the bread. When finished cooking, remove from skillet and brush with more oil or melted butter and transfer to a cutting board with a towel on top to keep warm
- Serve warm. These are easy to reheat in the oven in foil or air fryer at 350ºF for 5 minutes.
Notes
FOR GRAMS MEASUREMENTS click on black METRIC tab above ingredients.
This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.
If you take the starter straight from the fridge, use warm water that's 95º to 105º for mixing the dough.
Recipe Variations:
- Sourdough flatbread pizza – Shape into a rectangle, brush on quick marinara sauce, and sprinkle with cheese and add your favorite toppings. Bake or air fry the flatbread pizza crust at 400ºF for 5-7 minutes until the top is bubbling.
- Store leftover flatbread at room temperature in an airtight container for 2-3 days.
- For longer storage, keep them in the freezer in a freezer bag for up to 3 months.
- Use wax paper or foil wrap between the breads to prevent sticking.
- Let the bread thaw in the refrigerator and reheat in the toaster, or in the oven or air fryer at 350ºF for 5 minutes.
Nutrition
Serving: 1flatbread | Calories: 253kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Calcium: 42mg | Iron: 2mg
