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Sourdough Flatbread

Sourdough flatbread transforms tangy starter into crispy, chewy bread that tastes infinitely better than store-bought versions. This recipe combines the depth of fermented dough with the simplicity of stovetop cooking, delivering restaurant-quality results in your own kitchen.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 flatbreads
Course: Bread
Cuisine: Artisan
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 150 grams active sourdough starter or 3/4 cup, fed and bubbly
  • 300 grams all-purpose flour or 2.25 cups
  • 150 milliliters water or 2/3 cup, room temperature
  • 6 grams sea salt or 1 teaspoon
  • 2 tablespoons olive oil divided (1 for dough, 1 for cooking)

Equipment

  • Mixing bowl (medium or large)
  • Kitchen scale (optional but helpful)
  • Cast iron skillet or heavy-bottomed pan
  • Bench scraper or dough cutter
  • Parchment paper
  • Cloth towel or plastic wrap
  • Measuring cups and spoons

Method
 

  1. Pour active sourdough starter into a medium mixing bowl, then add room temperature water and stir until mostly combined.
  2. Add the flour and mix with your fingers or a wooden spoon until shaggy clumps form and no dry flour remains.
  3. Cover the bowl with a damp cloth or plastic wrap and let it rest for 20 minutes at room temperature.
  4. Sprinkle sea salt and 1 tablespoon olive oil over the rested dough. Mix thoroughly to incorporate.
  5. Knead the dough for 8 to 10 minutes using the stretch-and-fold method until smooth, elastic, and slightly sticky but holding its shape.
  6. Shape the dough into a loose ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 60 to 90 minutes until visibly puffy.
  7. Turn the dough out onto a lightly floured surface and divide into 4 equal pieces using a bench scraper.
  8. Shape each piece into a loose ball by pulling edges toward the center, handling gently to preserve bubbles.
  9. Place each ball on a square of parchment paper, cover loosely with cloth or plastic wrap, and let rest for 15 to 20 minutes.
  10. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 3 to 5 minutes until a drop of water sizzles on contact.
  11. Add 1/2 tablespoon olive oil to the hot skillet, then immediately transfer one dough ball with the parchment paper.
  12. Cook flatbread for 2 to 3 minutes without moving until the bottom is golden and blistered.
  13. Flip with a spatula or tongs and cook the other side for 1 to 2 minutes until golden brown and cooked through.
  14. Transfer cooked flatbread to a plate and repeat cooking with remaining dough balls, adding 1/2 tablespoon oil per flatbread.
  15. Serve warm with toppings or dips. Keep finished flatbreads wrapped in a clean kitchen towel to stay warm and soft if cooking all at once.

Notes

Serve warm with your favorite dips, spreads, or toppings. Flatbread stores well for several days and reheats quickly without drying out.