Sourdough Flatbread Recipe (soft and chewy)

Bincy Chris

Sourdough flatbread recipe will help you make soft, tender, chewy and delicious flatbread with a subtle sourdough flavor.

Prep Time 20

Cook Time 25

Proofing time 4

Total Time 4 44

Course Breakfast, Side Dish

Cuisine American, British, Indian, Mediterranean, Mexican

Servings Flatbreads

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.

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.

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.

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.

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.

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.

Keyword sourdough flat bread, sourdough flat bread recipe, sourdough flatbread, sourdough flatbread recipe

Tried this recipe?Let us know how it was!