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Easy Sourdough Flatbread

This easy sourdough flatbread recipe is perfect for a sourdough beginner. This quick easy flatbread can be used to pair with all kinds of soups, to make pizzas, or to smother in hummus.
Print Recipe
sourdough flatbread with garlic and parsley and a small bowl of melted butter
Prep Time:6 hours
Cook Time:5 minutes

Equipment

  • Rolling Pin
  • Cast Iron Skillet
  • Bench Scraper
  • Parchment Paper
  • Tea Towel or Beeswax Wraps
  • Large mixing bowl

Ingredients

  • 1 cup Sourdough Starter Active or Discard
  • 2 cups All-purpose Flour
  • 1/2 cup milk whole
  • 1 tsp salt
  • olive oil for cooking

Instructions

  • Combine the Ingredients: In a large mixing bowl, mix the active sourdough starter (or discard), flour, milk, and salt. Stir until a dough ball forms. If the dough is too sticky, you can add a little bit of flour.
  • Knead the Dough: Knead the dough on a floured work surface for a couple of minutes until it becomes smooth and elastic. Shape it into a ball.
  • Let the Dough Rest: Place the dough ball in a greased bowl, cover it with a tea towel or plastic wrap, and let it rest in a warm place for at least 4 hours or overnight. This allows the dough to ferment and develop flavor.
  • Divide the Dough: After the dough has rested and doubled in size, divide it into equal pieces. This recipe typically makes 4-6 flatbreads.
  • Rolling Out the Flatbreads: On a floured work surface, use a rolling pin to roll each dough ball into a perfect circle or oval, about 1/4 to 1/8-inch thick.
  • Cooking on the Stove Top: Add a small amount of oil and preheat a cast iron pan or non-stick pan over medium-high heat. Once hot, cook each flatbread for about a minute on the first side, then flip it and cook for an additional minute on the second side. You'll notice the flatbread puffing up – that's the magic of the sourdough at work!
  • Finishing Touches: Brush the cooked flatbreads with melted butter (we love garlic butter) or a little olive oil for that extra golden brown finish. Garnish with fresh parsley and some flaky sea salt.

Notes

This sourdough flatbread recipe can be made with active sourdough or discard. 
If you want a dairy free version, just replace the milk with water. 
If you have leftovers or want to make these in advance they are freezable. Just put a piece of parchment between flatbreads and slide into a large freezer bag. 
 
Servings: 6 people
Author: Fallon