How to make an Easy Sourdough Flatbread Recipe

Flatbread is one of my favorite recipes to make with sourdough. Let me show you how to make an easy sourdough flatbread recipe!

Having a sourdough starter opens up so many possibilities with recipes. The flavor the starter gives is unmatched by anything else.

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This easy sourdough flatbread recipe is mixed up in the morning and fermented throughout the day. Made with simple ingredients, it’s ready to fry up at dinner time.

Those are types of recipes I go for! This sourdough flatbread will be a go to in your kitchen after you try it!

Made with simple ingredients and so easy to make, you will enjoy making these for your family!

In the summer, the kitchen gets too hot when I cook a big meal. Luckily, this flat bread can be thrown on the grill and cooked up in no time without turning on the stove!

I have been using sourdough for many years.

I am always searching for new ways to use it in my bread products. This recipe allows you to mix it in the morning or the night before and forget it until you are ready to prepare it. On a busy homestead, that is a very important component to a recipe for me!

If you are brand new to sourdough starter, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

What is the difference between active sourdough starter and sourdough discard?

Active sourdough starter is starter that has been fed in the last 24 hours. It is active, bubbly, and has a yeasty smell.

This state of a starter is ideal for making bread. It is vigorous and able to rise bread dough.

Sourdough discard is essentially unfed sourdough starter. Meaning it has been well over 24 hours since the starter was fed. The starter may have a dark liquid on top called “hooch” and have an odor akin to acetone.

This recipe was developed over several months to get it exactly the way I wanted it.

This recipe is great for summer! Serve it with grilled veggies, some cheese or boiled eggs and you have an easy, fun meal!

You can grill these flatbreads or pan fry them. Either way, they turn out great!

What you will need for this recipe

Flour

You can use all purpose flour, bread flour, or an organic wheat flour.

Sourdough starter

This recipe works with either active starter or discard making for sourdough discard flatbreads.

I prefer to use discard in recipes like this because they don’t require a big rise.

The fermentation process still occurs and you get the flavor while using up extra sourdough starter.

Water

I suggest using filtered water in your baking. Tap water generally has chlorine which can inhibit the growth of the yeast and bacteria in the starter. If it is cool in your home consider using warm water.

Salt

I prefer to use Redmonds Real Salt in all of my baking. You can use any sea salt you have on hand.

Olive oil

Olive oil lends a softness to the flatbread. You can use melted butter, vegetable oil, or coconut oil if you prefer.

Herbs

The herbs give this flatbread an incredible flavor. I love using herbs de province or Italian seasoning. Of course, in the summer I go for fresh herbs from my garden.

Step By Step Instructions for making this Easy Sourdough Flatbread Recipe

The morning before you want to make these, add the ingredients to a large bowl.

Mix well and turn on to a work surface to knead for 5-6 minutes.

Alternatively, you can mix and knead the dough in a stand mixer. This is the one I have used for years and love: https://collabs.shop/xmipvy Use my code rose20 at checkout for $20 off!

Place the kneaded dough back into the large mixing bowl. Cover with plastic wrap or a damp tea towel and allow to ferment in a warm place for 6-8 hours.

You can mix these the night before and the next day move on to rolling them out.

If you are not ready to fry them the next morning, place the dough in the fridge until it is convenient for you.

When you’re ready to fry them up, place the dough on a work surface.

Preheat a cast-iron skillet over medium heat to medium-high heat.

Divide the dough into 6 equal pieces.

Roll the dough balls one at a time out using a rolling pin to a rectangular shape. Not too thin. You are going for less than 1/4 inch thick.

As you roll them out place them on baking sheet lined with parchment paper until the you are ready to fry.

Place each flatbread on the hot skillet and let cook 1-2 minutes per side.

How easy is that! I make these quite often and serve them in so many different ways.

If you want a similar recipe that makes a fluffy flatbread, try my sourdough naan bread recipe: https://therosehomestead.com/sourdough-naan-bread/

Storage Tips:

Store these in a plastic bag at room temperature for up to 5 days.

Alternatively, store in freezer bags in the freezer for up to 6 months.

Serving Suggestions

Serve as a side dish to pasta, rice dishes, or eggs in the morning.

Brush with melted butter and sprinkle with parmesan cheese. Put under the broiler for a couple of minutes until the cheese is melted and brown for a delicious treat!