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Folded piece of sourdough flatbread on stack of other flatbread.

Easy Sourdough Flatbread

Yield: 10 flatbreads
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 4 hours
Total Time: 4 hours 40 minutes

Ingredients

  • 2 ½ cups (355 g) all-purpose flour
  • ¾ cup (175 g) warm water
  • ⅔ cup (175 g) fed/active sourdough starter
  • 2 tablespoons (25 g) olive oil
  • 2 teaspoons (10 g) salt

Instructions 

  • To a large bowl, add the flour, water, sourdough starter, olive oil and salt. Mix with a wooden spoon or spatula until the dough comes together (I use my hands at the end of mixing to help). Knead a few times until the dough forms a soft ball. Resist adding extra flour unless the dough is too sticky to work with.
  • Cover the bowl and let the dough rise in a warm spot until doubled, anywhere from 2 to 6 hours. This may take longer than a normal commercial yeast-based dough. A warm, draft-free spot will help the dough rise more quickly.
  • Dust a parchment-lined baking sheet with flour. Set aside.
  • Split the dough into ten equal pieces, about 65 to 75 g each. Form each piece into a ball by turning the ends underneath. Place several inches apart on the prepared baking sheet.
  • Let the dough rest for 30 minutes.
  • On a lightly floured counter, roll each piece into a thin 6- or 7-inch circle. It doesn't have to be perfect - it's ok if the edges are a bit wavy.
  • Cook the flatbread in a hot skillet or on a preheated griddle for 1 to 2 minutes on each side until golden in spots and cooked through. It will likely bubble and puff as it cooks - don't pierce the bubbles.
  • Serve the flatbread warm or at room temperature. It stores very well for several days in a sealed bag (it also freezes well).

Notes

Sourdough Starter: my sourdough starter uses a 1:1:1 ratio. It has the consistency of thick, pourable batter. If the starter you are using is thicker, you may need to drizzle in a bit of extra warm water to achieve the right consistency. If the starter you are using is thinner, you may need to add a bit more flour until a soft dough is formed. 
This recipe relies on fed/active sourdough starter. Sourdough discard likely won't work, so plan ahead to be able to use sourdough starter that is ripe and bubbly.
Timing: I have always made this dough and cooked the flatbreads on the same day. However, it would likely work quite well to cover the dough and refrigerate (either in bulk or once separated into pieces) for 1 to 2 days for a deeper sourdough flavor, if desired.