Go Back
–+ servings
sourdough flatbread on a cutting board and kitchen towel. With a side of garlic butter and salt and fresh parsley
5 from 5 votes

Quick and Easy Sourdough Flatbread

This quick and easy sourdough flatbread recipe will leave your entire family coming back for more! With only a few simple ingredients, you can make this easy recipe in no time.
Xena Kai
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 10 Flatbreads
Print Recipe Pin Recipe

Ingredients
 

For The Dough

  • 2 Cups (250 g) Flour (All Purpose Flour or Bread Flour) 240g
  • 3/4 tsp (0.75 tsp) Salt
  • 1 Tbsp (1 Tbsp) Baking Powder
  • 3/4 Cup (255 g) Sourdough Discard 255g
  • 1/2 Cup (118.29 ml) Greek Yogurt or Milk 113g

Optional Toppings

  • 3 Tbsp (3 Tbsp) Melted Butter or Ghee

Instructions
 

  • In a large bowl, combine the all purpose flour, salt, and baking powder. Mix the dry ingredients to combine.
  • Afterwards, in the large mixing bowl of dry ingredients, add the sourdough discard and the Greek yogurt (or milk). Then, knead with your hands to combine the ingredients. The dough ball will be on the drier side and should not be sticky. If it is sticky, add 1 tbsp of flour at a time until you get the right consistency. Check my website to see pictures of the correct dough consistency.
  • Once the dough is kneaded, form it into a smooth ball. Place the dough ball onto a lightly floured surface. Using a bench scraper or knife, divide the dough ball into 10 equal pieces. Each dough ball should be roughly 2oz. 
  • Roll each of the 10 dough balls so that they each form a round ball. On a floured surface, roll each dough ball into a flat circle. Each flat bread should be thin. The circle should be roughly 6 to 7 inches in diameter. 
  • Heat up a skillet over medium heat.
  • OPTIONAL: If using melted butter, brush one side of the flatbread with the melted butter mixture. Place the dough disk butter side down onto the hot skillet. Cook each side for about one minute or until toasted.
  • Repeat this process for all eight sourdough flatbreads.

Notes

  • Check my website for detailed step-by-step pictures.
  • You can premake the dough and eat the flatbread the next day. Simply cover the flatbreads in plastic wrap or place inside a Ziplock bag. Make sure you place the soft flatbreads in an airtight container so that they don’t become stale. These are great for wraps, flatbread sandwiches, and used as a pizza crust.
  • You MIGHT need more flour. Depending on where you live and what flour you use, your sourdough discard might be more liquid. Start with the quantity in the recipe. If you find that your dough ball is too sticky, add more flour. If you find that your dough ball is too dry, add more sourdough discard. What is important is your dough ball is the consistency in the pictures.
  • This recipe freezes well. Simply make the flatbread in the hot cast iron skillet as instructed. Once cooled, place in a freezer gallon bag. You can store this in the freezer for up to two months.
  • Check Out These Other Recipes: