Sourdough Flatbread

5 from 1 vote

Turn sourdough discard or active starter into tangy, chewy flatbread in one bowl. No yeast, minimal rise time, ready for dinner tonight.

Prep Time10

Cook Time20

rising time3

Total Time3 30

Course: Breakfast, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Halal, Low Fat, Vegetarian

Servings: pieces

Calories: 230kcal

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.

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.

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.