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Homemade sourdough flatbread brushed with olive oil

Simple Sourdough Flatbread Recipe

Quick, chewy, and flavorful sourdough flatbread made from starter or discard. Ideal for wraps, pizzas, or dipping.
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Course: Bread, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 7 flatbreads
Calories: 190kcal
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: 80g | Calories: 190kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3g | Sodium: 240mg | Potassium: 120mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 5IU | Calcium: 18mg | Iron: 1.4mg