Sourdough Flatbread
This easy Sourdough Flatbread recipe will be one of your new favorite ways to use sourdough! Using simple ingredients, this homemade bread is healthy, and super versatile. Enjoy this in a variety of ways such as a pizza crust, wrap, or savory side dish.
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Making your own bread can be tricky, but these sourdough discard flatbreads make it a simple and satisfying process. Using up sourdough discard is a great way to find a new purpose for some food waste.
Refeeding your active sourdough starter is necessary to keeping a healthy starter, so having sourdough discard recipes on hand is a necessary part of your sourdough journey!
Homemade sourdough bread has tons of incredible flavor and this flatbread is no exception. The discard gives the flatbread dough a slightly tangy flavor that goes great with the savory flavor of butter! Butter is just one of the delicious ways you can enjoy this flatbread recipe. You can use this similar to a naan bread, great for dips, wraps, pitas, amongst others.
Even though this flatbread recipe is simple, it has an incredible medley of flavors from its basic ingredients. Honey adds a sweet contrast to the tanginess of sourdough discard. Greek yogurt and olive oil keep the texture smooth and velvety! Adding in fresh herbs, minced red onion, or a spice mixture is an easy way to increase the depth of flavor of these Sourdough Flatbreads.
Take your time making these Sourdough Flatbreads, cooking one at a time to get that perfect golden brown finish. If you are having any trouble, we provide plenty of tips below to help you out!
Why You’ll Love this Recipe:
No yeast, no rising: Quick and easy, perfect for busy days or weeknight meals.
Great use for discard: Puts your sourdough starter waste to good use without needing active starter.
Soft, chewy texture: Thanks to Greek yogurt and olive oil, each flatbread stays tender and flavorful.
Versatile: Use it as a wrap, pizza base, dipper, or side for soups and salads.
Naturally vegetarian: Made with wholesome ingredients and easy to adapt for different diets.
Ingredients to Make Sourdough Flatbread:
- stoneground flour. Adds hearty texture and flavor. You can substitute all-purpose or whole wheat flour if preferred.
- 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.
- olive oil. Adds richness and flexibility to the dough for easy rolling and cooking.
- warm water. Helps bind the dough and keeps it pliable, just warm to the touch, not hot.
- butter. Brushed on at the end for flavor and softness. Optional, but recommended.
How to Make Sourdough Flatbread:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the sourdough discard, honey, Greek yogurt, olive oil, and warm water. Stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for 2–3 minutes, until smooth and slightly tacky.
- Cover and let the dough rest for 20–30 minutes at room temperature.
- Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball into a thin round, about ¼-inch thick.
- Heat a cast iron skillet over medium heat (no oil needed). Cook each flatbread for 1–2 minutes per side, until golden spots appear and the bread is cooked through.
- Brush with melted butter while warm and serve immediately.
Recipe Notes & Tips:
- Use a hot skillet: Preheat your pan fully before cooking. A hot surface helps the flatbread puff and develop those signature golden spots.
- Roll thin, but not too thin: About ¼ inch is ideal, thin enough to cook quickly, but thick enough to stay soft and flexible.
- Don’t skip the rest time: Even a short 20–30 minute rest makes the dough easier to roll out and improves the final texture.
- Cook one at a time: Flatbreads cook quickly, focus on one at a time for the best results and to avoid burning.
- Keep them warm: Stack cooked flatbreads and wrap them in a clean kitchen towel to keep warm and soft until serving.
- Add flavor boosts: Mix chopped herbs, minced garlic, or a pinch of your favorite spice blend directly into the dough for variety.
- Brush with butter right away: Brushing the hot flatbreads with melted butter adds flavor and helps keep them tender.
Serving Suggestions:
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.
FAQs:
Yes, you can substitute with an equal amount of plain Greek yogurt or buttermilk, though you’ll lose the tangy flavor.
Yes, cover with plastic wrap and refrigerate the dough for up to 24 hours before rolling and cooking.
Stoneground flour adds rustic texture, but all-purpose flour or whole wheat flour also work well.
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Sourdough Flatbread
Ingredients
- 2 ½ cups stoneground 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 bowl, whisk together the flour, baking powder, and salt.
- Add the sourdough discard, honey, Greek yogurt, olive oil, and warm water. Stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for 2–3 minutes, until smooth and slightly tacky.
- Cover and let the dough rest for 20–30 minutes at room temperature.
- Divide the dough into 8 equal pieces and roll each into a ball. Flatten dough balls into a thin round, about ¼-inch thick.
- Heat a cast iron skillet over medium heat (no oil needed). Cook each flatbread for 1–2 minutes per side, until golden spots appear and the bread is cooked through.
- Brush with melted butter while warm and serve immediately.
Video
Nutrition
Notes
- Use a hot skillet: Preheat your pan fully before cooking. A hot surface helps the flatbread puff and develop those signature golden spots.
- Roll thin, but not too thin: About ¼ inch is ideal, thin enough to cook quickly, but thick enough to stay soft and flexible.
- Don’t skip the rest time: Even a short 20–30 minute rest makes the dough easier to roll out and improves the final texture.
- Cook one at a time: Flatbreads cook quickly, focus on one at a time for the best results and to avoid burning.
- Keep them warm: Stack cooked flatbreads and wrap them in a clean kitchen towel to keep warm and soft until serving.
- Add flavor boosts: Mix chopped herbs, minced garlic, or a pinch of your favorite spice blend directly into the dough for variety.
- Brush with butter right away: Brushing the hot flatbreads with melted butter adds flavor and helps keep them tender.
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Can i use all purpose flour?
absolutely!
This is our new go-to recipe for flatbread. SO delicious!