This Sourdough Flatbread is a quick, same-day recipe made with sourdough discard, einkorn flour, and simple pantry ingredients. It cooks up soft and flexible in a skillet, making it perfect for wraps, dipping, or serving alongside meals.
A Quick Look at the Recipe
✅ Recipe Name: Sourdough Flatbread
🕒 Ready In: ~1 hour (including rest time)
👪 Serves: 8 flatbreads
🍽 Calories: ~220 calories (estimated)
🥣 Main Ingredients: Einkorn flour, sourdough discard, Greek yogurt, olive oil, honey
📖 Dietary Info: Vegetarian; made with ancient grains
👌 Difficulty: Easy - simple dough, short rest, skillet-cooked
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Unlike long-fermented sourdough breads, this flatbread uses a short rest and a lightly enriched dough with Greek yogurt and olive oil. The result is tender flatbread with just enough structure, without complicated steps or overnight timing.
This sourdough flatbread is easy to serve in lots of different ways. Enjoy it warm with Sun-Dried Tomato Hummus, use it for BBQ Chicken Flatbread, or serve it alongside Lentil Vegetable Soup as a soft, homemade bread option.
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Why You'll Love this Sourdough Flatbread:
Great way to use sourdough discard: This recipe puts leftover discard to good use without requiring a long fermentation.
Soft and flexible texture: Greek yogurt and olive oil help create flatbread that stays tender and easy to fold.
Same-day recipe: A short rest time means you can make this flatbread start to finish in about an hour.
Simple skillet cooking: No oven needed, each flatbread cooks quickly in a cast iron skillet.
Versatile: Serve it with dips, use it for wraps, or enjoy it as a side with everyday meals.
Key Ingredients:
- einkorn flour. An ancient grain with a mild flavor that creates a tender, soft flatbread while adding structure without heaviness.
- sourdough discard. Use unfed, room temperature discard. It adds subtle tang and helps tenderize the dough.
- honey. Balances the sourdough tang with a hint of sweetness. Maple syrup can be used instead.
- greek yogurt. Keeps the dough soft and adds moisture. Full-fat works best, but low-fat is fine too.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use all-purpose flour: If you don't have einkorn flour, all-purpose flour can be used in the same amount, though the texture may be slightly different.
- Make it dairy-free: Swap the Greek yogurt for a dairy-free yogurt alternative with a similar thickness.
- Skip the honey: The honey can be omitted or replaced with maple syrup for a slightly different flavor.
- Add herbs or seasoning: Mix dried herbs, garlic powder, or a pinch of salt into the dough for extra flavor.
- Finish differently: Instead of brushing with butter, try olive oil or a sprinkle of flaky salt after cooking.
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How to Make Sourdough Flatbread:
- Step 1: In a large mixing bowl, whisk together the einkorn flour, baking powder, and salt until evenly combined.
- Step 2: Add the sourdough discard, honey, Greek yogurt, olive oil, and warm water. Stir until a soft dough forms.
- Step 3: Cover the dough and let it rest at room temperature for 20-30 minutes to relax the gluten and make it easier to roll. Divide the dough into 8 equal portions and roll each piece into a ball. Flatten each ball into a thin round, about ¼-inch thick.
- Step 4: Heat a skillet over medium heat. Place one flatbread in the dry skillet and cook for 1-2 minutes per side, until golden spots form and the flatbread is cooked through. Remove from the skillet and immediately brush with melted butter. Repeat with the remaining dough and serve warm.
Recipe Notes & Tips:
- Resting matters: Letting the dough rest helps relax the einkorn gluten, making the flatbread easier to roll and less likely to spring back.
- Watch the heat: Medium heat works best, too hot and the flatbread will brown before cooking through.
- Roll evenly: Keeping the flatbreads an even thickness helps them cook uniformly in the skillet.
- Cook one at a time: Cooking individually allows better control and more consistent results.
- Brush while warm: Brushing with melted butter right after cooking helps keep the flatbread soft and adds flavor.
- Serving Suggestions: We love having this flatbread with our Tandoori Chicken and Curried Green Beans for a complete dinner.
How to Store:
Room temperature: Let the flatbreads cool completely, then store in an airtight container or zip-top bag for up to 2 days.
Refrigerator: For longer storage, refrigerate for up to 5 days. Reheat in a dry skillet or wrap in foil and warm in the oven.
Freezer: Freeze flatbreads with parchment between each layer in a freezer bag for up to 2 months. Reheat straight from frozen in a skillet or oven.
Sourdough Flatbread FAQs:
Yes, sourdough discard can be used cold directly from the refrigerator. There's no need to bring it to room temperature for this flatbread recipe.
No, this is a same-day sourdough flatbread. The short rest time helps relax the dough, but there's no long fermentation required.
Flatbread can turn tough if it's overworked, rolled too thick, or cooked over heat that's too high. Kneading briefly, rolling evenly, and cooking over medium heat helps keep it soft.
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Sourdough Flatbread
Ingredients
- 2 ½ cups einkorn flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup sourdough discard
- 1 tablespoon honey
- ¼ cup greek yogurt
- ¼ cup olive oil
- ¼ cup warm water
- ¼ cup butter, melted
Instructions
- In a large mixing bowl, whisk together the einkorn flour, baking powder, and salt until evenly combined.
- Add the sourdough discard, honey, Greek yogurt, olive oil, and warm water. Stir until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes, until smooth and slightly tacky but not sticky.
- Cover the dough and let it rest at room temperature for 20-30 minutes to relax the gluten and make it easier to roll.
- Divide the dough into 8 equal portions and roll each piece into a ball. Flatten each ball into a thin round, about ¼-inch thick.
- Heat a cast iron skillet over medium heat. Place one flatbread in the dry skillet and cook for 1-2 minutes per side, until golden spots form and the flatbread is cooked through.
- Remove from the skillet and immediately brush with melted butter. Repeat with the remaining dough and serve warm.
Nutrition
Notes
- Resting matters: Letting the dough rest helps relax the einkorn gluten, making the flatbread easier to roll and less likely to spring back.
- Watch the heat: Medium heat works best, too hot and the flatbread will brown before cooking through.
- Roll evenly: Keeping the flatbreads an even thickness helps them cook uniformly in the skillet.
- Cook one at a time: Cooking individually allows better control and more consistent results.
- Brush while warm: Brushing with melted butter right after cooking helps keep the flatbread soft and adds flavor.
- Serving Suggestions: We love having this flatbread with our Tandoori Chicken and Curried Green Beans for a complete dinner.
Chelsea says
Can i use all purpose flour?
Kaeleigh Pugliese says
absolutely!
Lisa says
This is our new go-to recipe for flatbread. SO delicious!