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Sourdough flatbread might just be the best thing to come out of your skillet. Chewy, golden, and cooked right on the stovetop.
This recipe is your excuse to turn that sourdough starter (yep, even the discard) into something way more exciting than another loaf. We’re talking soft, puffy, buttery rounds you’ll want to tear into straight from the pan.
These flatbreads make an excellent base for my lamb pita if you’re feeling extra. Or swipe through a bowl of homemade hummus. You’ve got options.
Here’s Why This Recipe Works
Flexible with your starter: Works well with active starter or discard, depending on your schedule and fridge situation
No oven needed: Just a hot skillet and a few minutes per flatbread. Zero need to heat up the house
Tender, flavorful dough: Yogurt and milk add softness and subtle tang, plus an egg for structure.
Make-ahead friendly: The dough can chill overnight for even more depth of flavor with zero extra effort.
Recipe Tips
Use the yeast if needed: If your starter’s sluggish or you’re using discard, a pinch of instant yeast helps boost the rise
Let the dough rest: That 20–30 minute rest before kneading helps hydrate the flour and makes kneading easier
Crank the heat, but stay alert: A hot skillet gives you those glorious bubbles and charred spots, but if the bread starts burning before it puffs, dial the heat down a scooch.
Keep dough covered: While rolling and cooking, cover the unused dough balls with a towel to prevent drying out
Butter while warm: Brushing each flatbread with melted butter right off the skillet keeps them soft and adds big flavor.
Turn these flatbreads into easy naan pizzas. Just add sauce, toppings, and a hot oven. And, you’ll probably want to check out my sourdough discard pizza dough just as useful for cleaning out your starter jar.
Storing Leftovers
- Refrigerate: Store cooled flatbreads in an airtight container or zip-top bag for up to 3 days. Reheat before serving for best texture.
- Freeze: Layer with parchment and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or overnight in the fridge.
- Reheat: Warm in a dry skillet over medium heat or wrap in foil and heat in a low oven. A quick microwave zap works too, but go easy to avoid rubbery bread.
Got extra discard? Put it to good use in my fudgy sourdough brownies or the ultimate classic: sourdough banana bread.
Active or Discard, You’re Good
This sourdough flatbread is soft, flavorful, and just begging to be torn, dipped, and devoured. This recipe doesn’t play favorites, both bubbly active starter and quiet, neglected discard turn out great flatbread. Active starter gives you a softer texture and better rise, but discard still brings plenty of flavor. Use whatever’s hanging out in your jar and get cooking.
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Sourdough Flatbread
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Ingredients
- 3½ cups all-purpose flour, 420 grams, plus more for dusting
- 1½ teaspoons salt, 9 grams
- 1 cup sourdough starter, 227 grams (active starter or unfed discard both work)
- ½ cup warm milk, 113 grams
- ½ cup plain yogurt, 113 grams
- 1 large egg
- 2 tablespoons butter, melted (plus extra for brushing)
- Optional: ¼ teaspoon instant yeast, recommended if using discard
Instructions
Make the Dough
- In a large bowl, whisk together the flour and salt. (If you are using discard, it helps to add the yeast).
- Add the sourdough starter, warm milk, yogurt, egg, and melted butter. Stir until a shaggy dough forms.
- Cover the bowl and let the dough rest for 20 to 30 minutes to hydrate. After resting, knead the dough for 8 to 10 minutes, either by hand or with a stand mixer, until it’s smooth and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 2 to 4 hours, or until puffed and slightly expanded. (It doesn’t need to double.)
Shape the Flatbreads
- Turn the dough out onto a lightly floured surface. Divide it into 8 to 10 equal pieces. Roll each piece into a ball, cover them with a towel, and let rest for 20 to 30 minutes.
- Roll each dough ball into an oval or round about ¼ inch thick. Keep the rest of the dough covered while you work.
Cook the Flatbreads
- Preheat a cast-iron or heavy-bottomed skillet over high heat. Lightly coat the surface with a small amount of oil.
- Place a flatbread onto the hot skillet. Cook for 60 to 90 seconds, until bubbles form and the bottom is golden with a few charred spots. Flip and cook for another 60 to 90 seconds.
- Transfer the cooked flatbread to a wire rack and brush with melted butter while still warm. Repeat with the remaining dough.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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