This Sourdough Flatbread starts with your discard or active starter, so nothing goes to waste. Mix it into a tangy, chewy dough, then cook it in a hot pan until it gets golden, charred spots. One bowl, no yeast, no long rise. You can have it ready well before dinner.
Use them for wraps and sandwiches, or dip them into Mutabal (Roasted Eggplant Dip).
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I enjoy baking with sourdough, and some of my favorite sourdough recipes are Sourdough Dinner Rolls, Dutch Oven Sourdough Bread, and Sourdough Focaccia.
These rustic sourdough flatbreads are very similar to Garlic Naan - Indian Flatbread and Bazlama, but with an extra tanginess and depth of flavor thanks to the sourdough starter.
What is Sourdough?
Sourdough bread is a special kind of bread created through a natural fermentation process. It all begins with a "starter" or "leaven," made by mixing flour and water, which captures wild yeast and friendly bacteria from our surroundings. These natural microorganisms are present in the flour and the air around us.
Over time, the starter becomes a lively mixture filled with lactic acid bacteria and wild yeast. Sourdough bread has a unique flavor, chewy texture, and crispy crust. The long fermentation makes it easier to digest and may have health benefits.
This fermentation also breaks down some of the phytic acid naturally found in flour, which is why sourdough tends to be easier on the stomach than bread made with commercial yeast. The fiber that's left behind acts as a prebiotic, feeding the good bacteria in your gut.
Sample Schedule for Sourdough Flatbread
By following this sample schedule, you can easily start making your sourdough flatbread at midday and have it ready to serve by dinnertime. The day before you plan to make this recipe, in the morning, feed your sourdough starter to activate it.
If you're using sourdough discard, you can skip this step.
- 12:00 PM - Mix together the active sourdough starter, flour, salt, baking powder, water, melted butter, and yogurt in a large bowl. Knead the dough until it becomes smooth and elastic. Cover and allow it to rest until it doubles in size.
- 4:00 PM - Divide the dough into 6 equal balls on a lightly floured surface, and let them rest for an additional 15 to 20 minutes. This step is necessary to make the rolling out easier.
- 4:30 PM - Shape the dough balls into your desired thickness and cook them on medium heat on a hot nonstick pan or a skillet for 1-2 minutes.
Why This Recipe Works?
- Using a sourdough starter really brings out richer flavors and a better texture of the final product.
- Resting the dough at different stages develops gluten, improves the texture, and makes the rolling-out process easier.
- Cooking the flatbreads on a hot pan gives a crispy exterior and even cooking, resulting in golden brown spots and a delightful texture.
- The recipe allows you to shape the flatbreads according to your preferences, adjusting their thickness and size to suit your taste.
- It puts your sourdough discard to good use instead of pouring it down the drain.
- You can keep it simple with just salt, or work in cheese, garlic, herbs, or a swirl of cinnamon sugar for a completely different flavor each time.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Sourdough starter - You have the option to use either an active starter or sourdough discard in this recipe. An active starter should be bubbly and fed 4-12 hours before starting. On the other hand, unfed sourdough discard is a fantastic choice for making these sourdough discard flatbreads.
- All-purpose white flour - It helps the bread to become softer and fluffier. However, if you have strong bread flour on hand, you can use that as well.
- Plain Greek yogurt or natural yogurt - Yogurt is a great way to add a tangy and rich flavor while adding some softness to the dough. You can make your own with this simple Homemade Greek Yogurt recipe
- Baking powder - It gives the sourdough flatbread some extra rise and softness.
- Salt - It is an essential ingredient in a sourdough bread recipe, as salt adds flavor, regulates fermentation, strengthens gluten, and improves texture and crust.
- Butter - Melted butter adds richness, moisture, and a delightful buttery flavor to this rustic sourdough flatbread recipe. It contributes to a softer texture and enhances the overall taste of the flatbread.
How to Make Easy Rustic Sourdough Flatbread
Prepare the Dough
To get your sourdough starter ready for flatbread, activate it 12 hours before you plan to start making the recipe. Alternatively, you can use sourdough discard (unfed sourdough starter) and allow the dough to ferment for a slightly longer period.
Take a large mixing bowl and then mix together the sourdough starter, plain flour, warm water, yogurt, salt, baking powder, and melted butter.
Mix until there are no dry spots. If the dough seems to be too wet, add a tablespoon of flour at a time. Knead the dough on a lightly floured surface until it becomes smooth and elastic. Place the dough back in a clean bowl, cover it with a cloth, and then let it ferment at room temperature for a few hours.
It might take a bit longer if you are using sourdough discard or the room is not warm enough.
Shape and Cook the Flatbreads
Divide the dough into 6 equal pieces (approximately 3⅔ oz / 105 grams each), using a scale so they are all the same size. Place them a few centimeters apart from each other and then lightly sprinkle them with flour.
Cover them with cling film or a clean tea towel and then let them rest for an additional 15-20 minutes. This step is important to facilitate easier rolling out.
Working with one dough ball at a time, shape it into the desired size with a rolling pin. I usually make a combination of thin circles with a diameter of 9 inches (23 cm) and thick circles with a diameter of 6 inches (15 cm) for various purposes.
Preheat a cast iron skillet or a non-stick pan over medium-high heat. Lay one dough circle in the pan and cook for 30 seconds or until it starts forming bubbles then flip it with a tong.
Cook the other side for a few minutes until brown toasted spots appear on the underside. Flip it again and then continue cooking for a few additional minutes until the other side is cooked. Repeat this process until you have used up all the dough.
Recipe Tips From the Chef
- Use an active sourdough starter or sourdough discard to enhance the flavor and texture of the flatbread.
- Allow the dough to rest at various stages to develop gluten and improve texture.
- Use a hot nonstick pan or skillet on high heat for even cooking and a crisp exterior.
- Personalize the sourdough discard flatbread by shaping it to your desired thickness and size.
- Adjust the dough consistency by adding a little flour or water as needed.
- Enjoy the flatbreads fresh and warm for the best taste and texture.
What to Serve With Rustic Sourdough Flatbread?
- Dips and Mezes - Pair your flatbread with delicious dips like Spicy Feta Dip, Muhammara, or Baba Ganoush. These flavorful spreads complement the rustic texture of the bread.
- Soups and Stews - Dip your flatbread into a warm bowl of soup such as Wild Garlic Soup and Chinese Hot and Sour Chicken Soup, or inot stews such as Bamya - Turkish Okra Stew and Tas Kebabi - Turkish Beef Stew for a comforting, hearty meal. It's a great way to soak up the flavors and add a hearty element to your dishes.
- Salads - Use your flatbread as a base for a refreshing salad, such as the Lebanese Fattoush Salad or for making Chicken and Eggplant Fatteh. Tear it into pieces and toss it with fresh greens and vegetables to create a delicious and vibrant combination.
- Grilled Meats and Vegetables - Pair your flatbread with grilled meats such as Adana Kebab, Chicken Kofta, Chicken Shawarma, Grilled BBQ Chicken Thighs, or vegetables for a flavorful, hearty meal. Use it as a wrap or alongside grilled items for a delicious combination of flavors.
- Breakfast and Brunch - Toast or grill your flatbread and serve it with Cilbir - Turkish Eggs, avocado, smoked salmon, or other breakfast favorites such as Menemen. It's a versatile option for a delicious start to your day.
Storage and Make Ahead Instructions
To store the leftover sourdough flatbread, allow it to cool completely, and then place it in an airtight container or a zip-top bag. It can be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
Before consuming, you can gently reheat it in a toaster, oven, or skillet for a minute to regain its freshness.
To make ahead, you can prepare the flatbread dough in advance. After shaping the dough balls, place them on a baking sheet lined with parchment paper. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight.
When ready to cook, bring the dough to room temperature, and then proceed with the cooking instructions.
Recipe FAQs
Yes, you can substitute all-purpose flour with whole wheat flour in this recipe. However, keep in mind that whole wheat flour will yield a denser and heartier flatbread compared to using all-purpose flour.
You may need to adjust the amount of liquid in the recipe as whole wheat flour tends to absorb more moisture.
To make the sourdough flat bread crispier, try these tips: 1) Cook on high heat, 2) Roll out thinly, 3) Use vegetable oil, olive oil, or butter, 4) Cook longer, and 5) Let it cool.
The fermentation time for the sourdough flatbread dough can vary depending on various factors, such as the temperature and activity of your sourdough starter.
On average, it can take anywhere from 3 to 12 hours for the dough to ferment.
It's best to monitor the dough closely and look for signs of fermentation, such as increased volume and a slightly sour aroma, to determine when it is ready to be used.
Yes, you can use the sourdough flatbread dough as a pizza base. The dough's texture and flavor make it a great option for creating a rustic and flavorful pizza crust.
Simply shape the dough into a round or rectangular shape, add your favorite pizza toppings, and bake it in a hot oven until the crust is golden and crispy.
The baking powder gives the dough extra lift so you get soft, fluffy flatbread without needing a long fermentation. If you'd rather skip it and let the sourdough starter do all the leavening, expect a denser flatbread and a longer rest time before cooking.
Related Recipes
For more delicious flatbread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this chewy and tangy Easy Rustic Sourdough Flatbread Recipe as much as you enjoy eating it! 🙂
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Sourdough Flatbread
Ingredients
- 2½ cups plain white flour / all-purpose flour (300 grams)
- ½ cup active sourdough starter or sourdough discard (125 grams)
- ½ cup water (120 ml)
- ¼ cup Greek yogurt or plain natural yogurt (60 grams)
- 1 tablespoon unsalted melted butter (15 grams)
- 1¼ teaspoon salt (7 grams)
- 2 tsps baking powder (10 grams)
Instructions
Prepare the Dough
- To get your sourdough starter ready for flatbread, activate it 12 hours before you plan to start making the recipe. Alternatively, you can use sourdough discard and allow it to ferment for a slightly longer period.
- Take a large mixing bowl and mix together the sourdough starter, plain flour, warm water, yogurt, salt, baking powder, and melted butter.
- Mix until there are no dry spots. If the dough seems to be too wet, add a tablespoon of flour at a time.
- Knead the dough on a lightly floured surface until it becomes smooth and elastic.
- Place the dough back in a clean bowl, cover it with a cloth, and let it ferment at room temperature for a few hours.
- It might take a bit longer if you are using sourdough discard or the room is not warm enough.
Shape and Bake the Flatbreads
- Divide the dough into 6 equal-sized balls (approximately 3⅔ oz (105 grams) each), using a scale to ensure they are all the same size.
- Place them a few centimeters apart from each other and lightly sprinkle them with flour.
- Cover them with cling film or a clean kitchen towel and let them rest for an additional 15-20 minutes. This step is important to facilitate easier rolling out.
- Working with one dough ball at a time, shape it into the desired size with a rolling pin. I usually make a combination of thin circles with a 9-inch (23 cm) diameter and thick circles with a 6-inch (15 cm) diameter for various purposes.
- Preheat a cast iron skillet or a non-stick pan over medium-high heat.
- Lay one dough circle in the pan and cook for 30 seconds or until it starts forming bubbles then flip it with a tong.
- Cook the other side for a few minutes until brown toasted spots appear on the underside.
- Flip it again and continue cooking for a few additional minutes until the other side is cooked.
- Repeat this process until you have used up all the dough.
Notes
- Use an active sourdough starter or sourdough discard to enhance the flavor and texture of the flatbread.
- Allow the dough to rest at various stages to develop gluten and improve texture.
- Use a hot nonstick pan or skillet on high heat for even cooking and a crisp exterior.
- Personalize the flatbread by shaping it to your desired thickness and size.
- Adjust the dough consistency by adding small amounts of flour or water as needed.
- Enjoy the flatbreads fresh and warm for the best taste and texture.
- No stovetop available? Bake the flatbreads on a baking sheet in a 500°F (260°C) oven for 3 to 4 minutes per side, or until puffed and lightly browned.
- For extra flavor, work a handful of shredded cheese, minced garlic, or dried herbs into the dough before shaping, or sprinkle the cooked flatbread with cinnamon and sugar for a sweet version.
- You can freeze the shaped, uncooked dough balls on a tray until solid, then transfer them to a freezer bag for up to 1 month. Thaw in the refrigerator overnight before rolling and cooking.
Tanya says
Thank you for this recipe! My husband said they taste like ones that his grandma use to make on a wood fire oven back on the farm in Ukraine!
Ayla Clulee says
It is my pleasure Tanya, I am so pleased to hear that!
Suzanne says
Thank you for the recipe, that’s exactly what I was looking for.! They came about perfect.