Easy Sourdough Flatbread Recipe (Active or Discard)

Try out this easy sourdough flatbread recipe as a side, wrap, or for your next pizza night! It’s easy to make and tastes fantastic. You can use an active or discarded sourdough starter!

What is Sourdough?

Sourdough is a type of bread made through fermentation using naturally occurring lactobacilli and yeast. Unlike bread made with commercial yeast, sourdough has a distinct tangy flavor and chewy texture. The natural fermentation process also breaks down gluten and phytic acid, making sourdough easier to digest and more nutritious. A sourdough starter is used to kick off the fermentation process.

What is Sourdough Flatbread?

Sourdough flatbread is a versatile, thin bread made using a sourdough starter. It can be cooked quickly on a stovetop skillet, offering a delicious and easy alternative to traditional bread. Sourdough flatbread can be used in a variety of ways, from wraps and sandwiches to pizza bases and more.

Active vs Discard Sourdough

• Active Sourdough Starter: This is a starter that has been fed and is bubbly and active. It’s ready to be used in recipes that require leavening, giving the dough a good rise.
• Sourdough Discard: This is the portion of the starter that is removed during the feeding process. While it is not as bubbly and active, it can still be used in recipes that don’t require as much rise, such as flatbreads, pancakes, and crackers. In this recipe, if using discard, the final product will be slightly flatter and thinner than if using active starter.

Ingredients

• 1 cup sourdough starter (about 170g of active starter or 240g of discard)
• 240g (about 2 cups) all-purpose flour (or bread flour)
• 1/3 cup warm water (or milk)
• 1 teaspoon salt
• 1 tablespoon olive oil

Note: These measurements are approximate. You may need to balance the amounts as needed. If the dough seems a bit dry, add more liquid, if it is too wet or sticky, add more flour. In the end, the dough should be a smooth ball that isn’t too sticky or too crumbly.

Supplies

• Large mixing bowl
• Measuring cups and spoons or kitchen scale
• Dough whisk or stand mixer with dough hook
• Rolling pin
• Cast iron skillet or frying pan

Instructions

1. Mixing the Flatbread Dough: In a large mixing bowl, combine the sourdough starter, flour, warm water, salt, and olive oil. Mix on medium for about 7-10 minutes until the dough forms a smooth ball and pulls away from the side of the bowl. It should also pass the window pane test, which means if you stretch a piece of the dough out, it doesn’t break right away but stretches thin so that you can see light through it. Here is a tutorial on the window pane test. You want the dough to be elastic.
2. First Rise: Place the dough in a greased bowl, cover it with a tea towel or bowl cover, and let it rise in a warm place until doubled in size (this can take anywhere from a few hours to several, depending on the temperature of your house.
3. Shaping: Divide the dough into equal pieces, about the size of a golf ball. Roll each piece into a ball.
4. Resting: Cover the dough balls with a tea towel and let them rest for about 15 minutes.
5. Rolling Out: On a floured surface, use a rolling pin to roll each ball into a flatbread, about 1/4 inch thick. Aim for a perfect circle, but any shape will work.
6. Cooking: Heat a cast iron skillet or frying pan over medium-high heat. Place a rolled-out flatbread onto the hot skillet. Cook for 1-2 minutes on the first side until bubbles form and the bottom is golden brown. Flip and cook for another 1-2 minutes on the second side. Repeat with the remaining dough.

How to Eat Sourdough Flatbread

• Wraps and Sandwiches: Use the flatbread as a wrap for your favorite fillings or as a sandwich base.
• Pizza Bases: Top with your favorite pizza toppings and bake.
• Dips and Spreads: Serve with hummus, tzatziki, or any of your favorite dips.
• Tacos and Quesadillas: Use as a base for tacos or quesadillas for a delicious meal.

How to Store Sourdough Flatbread

• At Room Temperature: Store in an airtight container or plastic bag for up to 2 days.
• Freezing: Wrap in parchment paper and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before using.

FAQ

What Flour Should I Use?

All-purpose flour works well for a light and tender flatbread. Bread flour can be used for a chewier texture, while whole wheat flour adds a nutty flavor and more nutrients.

Flatbread vs Naan Bread?

Naan is a type of flatbread, but it’s typically enriched with yogurt, milk, and sometimes eggs, making it softer and more pillowy. Sourdough flatbread is simpler and more versatile, with a chewy texture and tangy flavor.

Can I Bake in an Oven Instead of Using a Skillet?

Yes, you can bake the flatbreads in a preheated oven at 450°F (230°C) on a pizza stone or baking sheet. Bake for 5-7 minutes until golden brown.

Final Thoughts

This easy sourdough flatbread recipe is a great way to use up your sourdough discard and reduce food waste. With simple ingredients and a quick cooking time, it’s perfect for any meal. Enjoy experimenting with different ways to serve your homemade flatbread and discover your favorite recipes! Here are some other sourdough recipes you might like:

Homemade Sourdough Boule

How to Use DIscarded Sourdough Starter

How to Make a Sourdough Starter