Sourdough flatbread recipe, will help you make the best, soft and chewy flatbread which is absolutely delicious with a subtle sourdough flavor.
If you’re a fan of sourdough and looking for a simple, versatile bread to make at home, this Sourdough Flatbread recipe is perfect. These flatbreads are soft, tender, and have a delightfully chewy texture, thanks to the magic of sourdough. With just five basic ingredients—flour, water, salt, olive oil, and sourdough starter—you can create flatbreads that are not only delicious but also easy to make.
Why you will love this Sourdough Flatbread Recipe
- It has a unique and subtle sourdough flavor.
- This sourdough flatbread can be served in a variety of ways. You can enjoy them warm with butter, make sandwiches, or serve them alongside your favorite dishes like a curry or stew.
- It has the benefits of sourdough bread. Since they’re made with sourdough, they also bring the added benefit of being easier to digest, thanks to the fermentation process.
- This sourdough flatbread recipe is a very beginner- friendly recipe. Even if you’ve never worked with sourdough before, this guide will walk you through everything you need to know.
- This sourdough flatbread dough is very forgiving. It can be made with either fresh, bubbly sourdough starter or sourdough discard.
Let us see each step of the process, from preparing the dough to cooking your sourdough flatbreads.
If you don’t have sourdough starter with you, it’s so easy to make your own. You will need only flour and water; and a little bit of patience to make your sourdough starter. You will get the step by step method and video on how to make your own sourdough starter here.
If in case you want to use instant yeast to make this bread, You will love this easy pita bread recipe and cheese filled flatbread recipe
Ingredients: Sourdough flatbread recipe
- Plain flour: 260 g or 2cups
- Whole wheat flour: 65 g or ½ cup (if you don’t have whole wheat flour you can use plain flour instead)
- Sourdough starter: 75 g (active and bubbly, or discard that’s not too old)
- Water: 180 ml or ¾ cup
- Salt : 6 g or 1 teaspoon
- Olive oil: 36 ml or 2 and 1/2 tablespoon
How to make Sourdough Flatbread in a cast iron pan or skillet
We can make this sourdough flatbread in six simple steps
1. Prepare the Dough
In a medium-sized mixing bowl, start by combining the water, salt, and olive oil. Then, add your very active and bubbly sourdough starter to the bowl. Stir the mixture well, ensuring the ingredients are fully incorporated into the liquid.
Now add in the flour. I have used both plain flour and whole wheat flour in this sourdough flatbread recipe. If you don’t have whole wheat flour on hand, you can substitute it with plain flour. Mix everything until it comes together into a shaggy dough.
2. Knead the Dough
Now that you’ve formed your dough, it’s time to knead. Kneading is an essential part of bread-making because it develops gluten, giving your flatbreads the perfect chewiness.
You can knead the dough by hand for about 8-10 minutes or use a stand mixer with a dough hook attachment. If using a stand mixer, set the speed to 2 and knead for about 8 minutes. The dough should feel soft, smooth, and slightly tacky to the touch, but not sticky. Only a well-kneaded dough will yield soft and tender flatbreads, so make sure it’s well-mixed and has a smooth, elastic texture.
Once the dough is ready, form it into a smooth ball.
3. Proof the Dough
Proofing is when the dough rises and ferments. This sourdough flatbread recipe doesn’t necessarily require the dough to be fermented. So we have two choices whether to use fermented dough or not. If you plan to use a non fermented dough you need to wait for only one hour or else wait for 4-5 hours.
If you have sourdough discard with you, this sourdough flat bread recipe is one of the best recipes for using sourdough discard. Before adding it to make the dough, make sure, the sourdough discard is not very old, not very liquidy and not too sour in taste.
Option 1: Let the dough rest for 1 hour
If you’re in a rush or prefer a milder flavor, simply cover the dough and let it rest for 1 hour or so before moving on to the next step.
Option 2: Long Proofing (4-5 hours)
For a more pronounced sourdough flavor, let the dough proof for 4-5 hours. During this time, the dough will rise slightly, and the flavors will deepen.
4. Divide the Dough
After your proofing time, the dough should be soft and pliable. Now, you’ll want to divide the dough into equal portions. We can make 10-12 depending on the size of the flatbreads you want to make. I divided them into 10 small portions and could make flatbreads that are about 6 inches in diameter.
To divide the dough, deflate it by pressing it down gently.
Then, cut or tear it into equal-sized pieces and roll each portion into a small round ball. Cover the dough balls with a clean kitchen towel and let them rest for another 20-30 minutes. This resting period relaxes the gluten, making it easier to roll out the dough without it snapping back.
5. Shape the Sourdough Flatbreads
Once the dough balls have rested, it’s time to shape them into flatbreads.
On a lightly floured surface, take one dough ball and use a rolling pin to flatten it into a thin, round disc. Aim for a diameter of about 6 inches. The dough should be easy to roll out and shouldn’t shrink back too much, thanks to the resting period.
Tip: Keep the remaining dough balls covered while you work to prevent them from drying out.
6. Cook the Sourdough Flatbreads
Preheat a skillet or cast iron pan over medium heat. You want the pan to be hot but not smoking. Once the pan is ready, place your rolled-out dough disc onto the skillet.
Here’s how to cook the flatbreads:
- Cook for 30 seconds on the first side. You’ll start to see small bubbles forming on the surface of the dough.
- Flip the dough over and cook for another minute, during which larger air bubbles will appear.
- Flip the flatbread one more time and cook for an additional 1-2 minutes. During this time, the flatbread should puff up. If it doesn’t puff on its own, you can press down on the surface with a spatula to encourage it to rise.
Once cooked, transfer the flatbread to a clean kitchen towel and wrap it up to keep it soft and warm while you cook the remaining flatbreads.
Sourdough flatbreads are best enjoyed fresh, but they also store well for later use. If you have leftovers, follow these tips to keep them fresh:
Room Temperature: You can store leftover flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days. Wrap them in a clean towel or parchment paper to prevent them from drying out.
Freezing: To freeze flatbreads, layer each flatbread with parchment paper to prevent sticking, then place them in a freezer-safe bag. They will keep for up to 3 months in the freezer. When you’re ready to use them, thaw the flatbreads at room temperature and reheat in a skillet for a few minutes on each side.
Reheating: To reheat flatbreads, simply place them in a warm skillet for about 1-2 minutes on each side until they’re heated through. You can also wrap them in foil and warm them in the oven at 300°F for about 10 minutes.
One of the best things about sourdough flatbreads is their versatility. Here are a few ways you can serve them:
As wraps: These flatbreads make perfect wraps for sandwiches. Fill them with veggies, meats, cheeses, and sauces for a delicious, portable meal.
With curries: Use them as a side for your favorite Indian dishes like dal or chicken curry.
As pita: Dip them into hummus, tzatziki, or baba ganoush.
As tortillas: Use them to make homemade quesadillas or burritos.
Making sourdough flatbread is a rewarding process that yields soft, chewy, and delicious results. With just a handful of ingredients and a bit of time, you can create these versatile flatbreads to enjoy in various ways. Whether you like them as a wrap, with a dip, or alongside your favorite curry, these flatbreads will quickly become a staple in your kitchen.
VIDEO: How to make Sourdough Flatbread
Sourdough Flatbread Recipe (soft and chewy)
Equipment
Ingredients
- 260 g Plain Flour 2 cups (loosely packed)
- 65 g Whole wheat flour 1/2 cup (loosely packed)
- 6 g Salt 1 tsp
- 36 ml Olive oil 2 and 1/2 tbsp ( can use melted butter as well)
- 180 ml Water 3/4 cup
- 75 g Sourdough Starter
Instructions
Prepare the Dough
- In a medium-sized mixing bowl, start by combining the water, salt, and olive oil. Then, add your very active and bubbly sourdough starter to the bowl. Stir the mixture well, ensuring the ingredients are fully incorporated into the liquid.
- Now add in the flour. I have used both plain flour and whole wheat flour. If you don’t have whole wheat flour on hand, you can substitute it with plain flour. Mix everything until it comes together into a shaggy dough.
Knead the Dough
- You can knead the dough by hand for about 8-10 minutes or use a stand mixer with a dough hook attachment. If using a stand mixer, set the speed to 2 and knead for about 8 minutes.
- The dough should feel soft, smooth, and slightly tacky to the touch, but not sticky. Only a well-kneaded dough will yield soft and tender flatbreads, so make sure it’s well-mixed and has a smooth, elastic texture.
- Once the dough is ready, form it into a smooth ball and cover it with a lid.
Proof the Dough
- This sourdough flat bread recipe doesn’t necessarily require the dough to be fermented. So we have two choices whether to use fermented dough or not.
- If you plan to use a non fermented dough you need to wait for only one hour or else wait for 4-5 hours.
- If you have sourdough discard with you, this sourdough flat bread recipe is one of the best recipes for using sourdough discard. Before adding it to make the dough, make sure, the sourdough discard is not very old, not very liquidy and not too sour in taste.
Divide the Dough
- After your proofing, divide the dough into equal portions. We can make 10-12 depending on the size of the flatbreads you want to make. I divided them into 10 small portions and could make flatbreads that are about 6 inches in diameter.
- To divide the dough, deflate it by pressing it down gently.
- Then, cut or tear it into equal-sized pieces and roll each portion into a small round ball.
- Cover the dough balls with a clean kitchen towel and let them rest for another 20-30 minutes. This resting period relaxes the gluten, making it easier to roll out the dough without it snapping back.
Shape the Sourdough Flatbreads
- Once the dough balls have rested, it’s time to shape them into flatbreads.
- On a lightly floured surface, take one dough ball and use a rolling pin to flatten it into a thin, round disc. Aim for a diameter of about 6 inches. The dough should be easy to roll out and shouldn’t shrink back too much, thanks to the resting period.
- If you find your dough sticky at this point, dust the work surface and dough ball with enough flour while shaping.
- Keep the remaining dough balls covered while you work to prevent them from drying out.
Cook the Sourdough Flatbreads
- Preheat a skillet or cast iron pan over medium heat. You want the pan to be hot but not smoking. Once the pan is ready, place your rolled-out dough disc onto the skillet.
- Here’s how to cook the flatbreads:Cook for 30 seconds on the first side. You’ll start to see small bubbles forming on the surface of the dough.Flip the dough over and cook for another minute, during which larger air bubbles will appear.
- Flip the flatbread one more time and cook for an additional 1-2 minutes. During this time, the flatbread should puff up. If it doesn’t puff on its own, you can press down on the surface with a spatula to encourage it to rise.
- Once cooked, transfer the flatbread to a clean kitchen towel and wrap it up to keep it soft and warm while you cook the remaining flatbreads.