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A stack of sourdough flatbread on a white plate.
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Sourdough Flatbread

This sourdough flatbread recipe delivers flexible, skillet-cooked rounds whether you’re using bubbly starter or putting that discard to good use. Adapted from my naan bread recipe, these soft, chewy flatbreads are perfect for wraps, dips, or just eating warm with a swipe of butter.
Prep Time30 minutes
Cook Time2 minutes
Rise Time4 hours
Total Time4 hours 32 minutes
Course: Appetizer, Breads, Side Dish, sourdough
Cuisine: American, Middle Eastern
Keyword: sourdough discard flatbread, sourdough flatbread
Servings: 10 servings
Author: Dahn Boquist

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).
    Adding the flour to a bowl to make sourdough griddle bread.
  • Add the sourdough starter, warm milk, yogurt, egg, and melted butter. Stir until a shaggy dough forms.
    Mixing dough for sourdough flatbread recipe.
  • 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.)
    A bowl of dough for sourdough flat bread recipe.

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.
    Dividing dough into 10 rounds for sourdough starter flatbread.
  • Roll each dough ball into an oval or round about ¼ inch thick. Keep the rest of the dough covered while you work.
    A rolling pin rolling flatbread sourdough rounds.

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.
    Sourdough flatbread in a skillet.
  • Transfer the cooked flatbread to a wire rack and brush with melted butter while still warm. Repeat with the remaining dough.
    Brushing sourdough flat bread with butter.

Notes

Sourdough Starter: Active starter will give a softer bread with a puffier rise. Discard works too but may benefit from a pinch of yeast for extra lift (see next note).
Using Instant Yeast: Adding a little yeast is optional but helpful if you're using discard or want a softer, puffier flatbread. If you don’t use the yeast, give the dough more time to proof.
Overnight Option: After kneading, refrigerate the dough overnight to build even more flavor. Bring it back to room temperature before shaping and cooking.
Egg-Free Version: You can omit the egg if desired. If the dough feels dry without it, add 1 to 2 tablespoons extra yogurt.

Nutrition

Serving: 1 serving | Calories: 223kcal | Carbohydrates: 39g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 385mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg
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