Sourdough Flatbread

I’ve been sharing all the sourdough lately. I split up my starter and gave some to three very dear coworkers and friends. It’s so easy to do – they don’t even have to wait for their own starter to ferment and funk-ify.

There was so much sourdough talk that I felt the need to make something. This flatbread was a great choice. It was simple ingredients, easy to put together, and fairly low-maintenance.I’m just excited for you all to eat. Go! Make this and eat! Use it for curry! Use it for sandwiches! Use it for dips! Eat and be sour! (And merry!)

I originally found the recipe for these flatbreads here, but the ironic thing is that about 1 week after I found this recipe, I ended up buying the sourdough cookbook it was originally in. Highly recommend, by the way!


Yield: 8 flatbreads

2½ c. flour
1 tbsp. sugar
1 tsp. salt
½ tsp. baking powder
½ c. sourdough starter (I used discard starter)
¼ c. Greek yogurt (or sour cream)
¼ c. neutral oil (I used Canola)
1-2 tbsp. water
Butter or oil, to finish

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add in the sourdough starter, yogurt or sour cream, oil, and 1 tbsp. water.Mix with your hands or a wooden spoon until a shaggy dough forms. If the dough needs more moisture, add the additional tablespoon of water.Cover with plastic wrap and let sit for 1 hour in a warm spot.Divide rested dough into 8 equal pieces, and roll out to approximately 8 inches diameter with a rolling pin.Warm a cast-iron skillet, griddle, or large frying pan over medium-low heat. (The original recipe used melted butter here – I used more oil).When the pan is hot, drizzle a bit of oil in the pan, and fry the flatbread for 2-3 minutes a side, one at a time. The flatbread is ready to flip when you can see bubbles forming. Drizzle with a bit more oil, or brush with butter, and flip. Repeat until all flatbread is cooked.Keep warm with a kitchen towel. Serve warm. Use for sandwiches, dips, curries, anything you want!

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