Sourdough Flatbread

This easy sourdough flatbread recipe is a great way to use up your sourdough discard or starter. Soft, chewy, and perfect for wraps, dips, or as a base for flatbread pizzas, it's a simple, no-fuss bread cooked right on the stovetop.

Yields: 6-8 flat bread
Prep Time: 10 minutes plus resting
Cook Time: 10-15 minutes
Special Equipment: skillet

Ingredients

• 1 cup sourdough starter active or discard either works

• 2 cups all-purpose flour

• ½ cup warm water adjust as needed for dough consistency

• 2 tbsp extra virgin olive oil

• 1 tsp salt

• 1 tsp baking powder (optional, for fluffier bread)

Directions

1. Mix Wet Ingredients: In a bowl, stir together the warm water, olive oil, and sourdough discard or starter.

2. Mix Dry Ingredients: In a separate bowl, combine the flour, salt, and baking powder (if using).

3. Combine: Add the dry ingredients to the wet mixture and stir until a soft dough forms.

4. Rest: Cover the dough and let it rest for 30 minutes or up to overnight at room temperature.

5. Shape: Divide the dough into equal balls. Roll out each piece into a thin round (about ⅛ inch thick).

6. Cook: Heat a dry skillet or pan over medium to medium-high heat. Cook each flatbread for 1–2 minutes per side until golden spots appear.

7. Keep Warm: Stack the cooked flatbreads and cover them with a clean towel to keep warm and soft.

   Optional Add-Ons: Brush with garlic or herb-infused oil after cooking, or sprinkle with za’atar, sesame seeds, or fresh herbs.