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Sourdough Flatbread Recipe

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3.8 from 3 reviews

This Sourdough Flatbread recipe yields soft, flavorful flatbreads made with a simple mix of sourdough starter, flour, water, and oil. The dough requires an overnight fermentation for enhanced tanginess and texture. Cooked on the stovetop in a skillet, these flatbreads develop a delightful char and bubbles, perfect for serving alongside dips, salads, or as a wrap base.

  • Total Time: 8 hours 45 minutes to 24 hours 45 minutes (including fermentation)
  • Yield: 10 servings

Ingredients

Dough

  • 3 cups all-purpose flour (440g)
  • 1 cup sourdough starter (active or discard) (240g)
  • 1/2 cup water (125g)
  • 2 tablespoons oil (olive or avocado oil preferred)
  • 1/2 teaspoon salt

For Cooking

  • Oil for cooking (as needed)

Instructions

  1. Mix Ingredients: In a stand mixer equipped with a dough hook or in a large bowl, combine the flour, sourdough starter, water, oil, and salt until the ingredients start to come together.
  2. Knead the Dough: Knead the mixture for about 10 minutes until the dough becomes smooth, elastic, and stretchy, which indicates good gluten development.
  3. First Proof: Transfer the kneaded dough into a lightly oiled bowl and cover it tightly with a lid, plastic wrap, or beeswax wrap to prevent drying out.
  4. Fermentation: Place the covered dough in a warm spot and let it ferment for 8 to 24 hours. This slow fermentation develops the characteristic sourdough flavor and airy texture.
  5. Preheat Skillets: The next day, heat one or more skillets over medium heat, preparing for cooking the flatbreads.
  6. Divide Dough: Remove the risen dough from the bowl and divide it into 10 to 12 even-sized balls for consistent cooking.
  7. Shape Flatbreads: Roll out or gently pat and stretch each dough ball into a rectangle roughly 1/4 to 1/2 inch thick to ensure quick and even cooking.
  8. Prepare for Cooking: Lightly brush each flatbread with oil on one or both sides to encourage browning and prevent sticking.
  9. Cook Flatbreads: Place each oiled flatbread into the preheated, lightly oiled skillet. Cook for about 3 to 4 minutes on each side until bubbles form on the surface and the bread develops some charred spots.
  10. Serve: Transfer cooked flatbreads to a plate and serve warm, perfect alongside your favorite dips, spreads, or as a wrap base.

Notes

  • The sourdough starter can be either active and bubbly or discard from feedings; both will work for this recipe.
  • Fermentation time is flexible; longer fermentation (up to 24 hours) will increase sour flavor and improve texture.
  • You can substitute olive oil with avocado or another neutral oil for different flavor nuances.
  • If you prefer thinner or crispier flatbreads, roll the dough thinner and adjust cooking time accordingly.
  • Ensure the skillet is preheated to medium heat to prevent undercooking or burning.
  • Flatbreads are best enjoyed fresh but can be stored in an airtight container and reheated on a skillet.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://avascooking.com/sourdough-flatbread-recipe/