This is a simple recipe for Healthier Sourdough Flatbread. It can be prepared in less than 1 hour, with only 25 minutes of hands-on time.
This sourdough flatbread only needs 8 simple ingredients – fridge and pantry staples – which means you can whip it up whenever you need. No hassle.
It’s also versatile. You can have it with Indian food as a sourdough naan, or with Mediterranean or Middle Eastern food as a sourdough pita. Spread some tomato paste on it and sprinkle with cheese for a quick flatbread pizza.
You will need:
- stoneground flour
- baking powder
- sourdough starter (or sourdough discard)
- Greek yogurt
- olive oil
- butter (optional)
- Measure all ingredients into a large mixing bowl. (Photo 1)
- Use a wooden spoon and mix everything together. (Photo 2)
- Using your hands, form the dough into a soft ball. (Photo 3)
- Cover the dough with a clean, damp kitchen towel and let it rest for 30 minutes. (Photo 4)
- Roll the dough into a sausage shape and cut into 8 even pieces. (Photo 5)
- Roll out each piece as thick or thin as you prefer. (Photo 6)
- Place the flatbread in a pan over medium high heat and brush the top with melted butter. (Photo 7)
- When both sides are cooked, transfer the flatbread to a plate and repeat with the rest. (Photo 8)
It depends on the ingredients. Whether you’re having regular bread, flatbread, or even pizza crust – the healthiest option will always be the one with the cleanest ingredients.
Sourdough flatbread can absolutely be part of a healthy diet. Just make sure you read your labels when buying from a store or even better – make your own flatbread at home so you have full control of what goes in your body!
The two are very similar, but a leavening agent is used when making pita bread, making it rise and creating a “puffier” texture. A flatbread would be thin and of course, flat.
Healthier Sourdough Flatbread
- 2.5 cups stoneground flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup sourdough starter (can be sourdough discard)
- 1 tablespoon honey
- ¼ cup greek yoghurt
- ¼ cup olive oil
- 5 tablespoon warm water (add this little by little at the end)
- 4 tablespoon melted butter (optional)
- Measure all the ingredients into a large mixing bowl.
- Use a wooden spoon to mix until everything start coming together.
- Now, use your hands to mix until it forms a soft, but not at all sticky ball of dough.
- Cover the bowl with a clean, damp kitchen towel, and allow to rest for 30 minutes.
- Lightly dust a clean work surface with flour and dump the dough out of the ball.
- Roll, by hand, into a rough sausage shape, and cut into 8 even pieces.
- Heat up a pan to a medium high heat.
- Roll out each piece as thick or thin as you prefer, I like to roll each wrap while the previous cooks, and keep the damp towel draped over the remaining pieces.
- Carefully place the flatbread into the pan, at this point, if you prefer, you can brush the top side with melted butter.
- Once you see bubble forming, carefully flip the flatbread to the other side. It should be slightly golden. Brush the other side with melted butter (if preferred).
- Once both sides are cooked, transfer the flatbread to a plate and cover with a clean, dry kitchen towel to keep warm.