Go Back
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Simple Sourdough Flatbread Recipe
Quick, chewy, and flavorful sourdough flatbread made from starter or discard. Ideal for wraps, pizzas, or dipping.
Print
Pin
Course:
Bread, Side Dish, Snack
Cuisine:
Mediterranean, Middle Eastern
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Resting Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
7
flatbreads
Calories:
190
kcal
Cost:
$3
Equipment
1 Cast iron skillet
Or any heavy-bottomed pan
1 Rolling pin
Or use a wine bottle in a pinch
1 Kitchen scale
For accurate measurements
1 Mixing bowl
Large size for easy mixing
1 Bench scraper
Helpful for dividing dough
Ingredients
1
cup
Sourdough starter
Can be active or discard
1
cup
All-purpose flour
1
cup
Whole wheat flour
Or use more all-purpose if preferred
½
cup
Warm water
Adjust as needed for dough consistency
2
tablespoon
Olive oil
Plus more for brushing if desired
1
teaspoon
Salt
1
teaspoon
Baking powder
Optional for a fluffier texture
Instructions
Mix starter, water, and olive oil.
Combine flours, salt, and baking powder.
Add dry ingredients to wet; knead until smooth.
Cover and let rest for 30 minutes or refrigerate overnight.
Divide dough and roll into thin rounds.
Heat skillet and cook flatbreads 1–2 mins per side until golden.
Stack under towel to keep warm; brush with oil or herbs if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving:
80
g
|
Calories:
190
kcal
|
Carbohydrates:
32
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
0.8
g
|
Polyunsaturated Fat:
0.9
g
|
Monounsaturated Fat:
3
g
|
Sodium:
240
mg
|
Potassium:
120
mg
|
Fiber:
3
g
|
Sugar:
0.5
g
|
Vitamin A:
5
IU
|
Calcium:
18
mg
|
Iron:
1.4
mg