This easy sourdough bread is perfect for wrapping sandwiches. Served with food Or just eat it warm, the dough is the perfect dream to work with!

If you love baking with sourdough or are just starting out with baking, this sourdough flatbread is a must. The bread is super soft and a little chewy with the best flavor!

First, let’s talk about the Sourdough Starter.

While many recipes call for discarding the sourdough (which means the sourdough can be started straight from the refrigerator without feeding it first), This recipe relies on an active or fed sourdough starter.

This means that your starter must be cooked and bubbly before you can use it for it to rise properly.

My sourdough starter maintains a 1:1:1 ratio. You can see from the picture below that it has a thick dough consistency. If your starting dough is thicker or thinner? You may need to adjust the amount of flour in the recipe slightly. (See note in recipe)

time: This flatbread can be made in just a few hours on the same day. So I recommend feeding the starter the night before so it’s foamy and energetic in the morning for use in this recipe.

Easy Sourdough Flatbread Dough

Ingredients for this dough are tossed together in a bowl and mixed by hand.

• All purpose flour (I use it without bleaching.)
• Enter the sour starter.
• olive oil
• water
• salt

The dough should be a soft, slightly hairy ball that can be easily indented without leaving too much dough on your fingers. Do not add more flour if possible!

The dough must rise until doubled in size. This may take longer than dough using commercial yeast. It will rise faster in warm, windless areas.

Separate the dough into ten equal pieces and set aside on a lightly floured baking sheet for 20 to 30 minutes – this will make it easier to roll out.

Roll out the Flatbreads.

Roll each piece into a thin circle on a lightly floured counter.

The exact size and thickness will depend on how thick and puffy you want your bread to be. You can roll it very thin for a tortilla or slightly thicker for a fluffy naan bread type.

Be careful not to add too much flour while rolling. The dough should be very soft and pliable.

Cook flatbread in a cast iron skillet.

I love using a cast iron skillet to make this easy sourdough flatbread. It heats evenly and gives the bread a slightly spotty golden hue. The only downside is that you can only cook one slice of bread at a time.

So if you want to speed up the cooking process. A large griddle works well too.

Flatbreads cook quickly! Just a few minutes on each side. The bread will puff up a bit. The steam in these bubbles keeps the texture soft and airy. So don’t break it! Plus, that spotty golden color occurs when those bubbles are flipped onto a hot cooking surface! Basically what I’m saying is: Bubbles are important here.

How to Serve Sourdough Bread

This easy to make sourdough bread is perfect for a variety of meal styles.

• Roll and cook into thin sheets. and use it as a tortilla for tacos or other dishes. You need a “soft shell” to eat.
• Roll it up and cook it a little thicker for Indian-inspired meals like a quick curry or an easy basil curry. (We love them with this egg roll skillet meal!)
• Roll out the dough and use it for individual pizzas. (Or maybe bigger?)! I think you can easily cook them in an air fryer. or on a pizza tray Or bake pan in a 450 degree F oven.
• Cook and cool the flatbread. and used for sandwiches or various wraps

I like to hide leftover slices of bread from the rest of the house. So I could take them (the bread, not the humans) and roll them with ham, Swiss, and a little mustard. My favorite lunch. Very good.

However, when you try sourdough flatbreads cooked hot in a pan with butter and honey. You may never receive any bread that serves a predetermined purpose. Not to mention the leftovers.

The best flat bread

If you have time to prepare your sourdough starter, this flatbread will beat any other flatbread recipe. on my website because:

1. The powder is flexible and easy to work with.
2. Cooked flatbread stays soft and delicious for days.
3. The flavor is more complex than your average bread without being overpowering with an overly sour aftertaste.

This is definitely one of my favorite recipes. I’m so excited to share with you!

If you are new to sourdough. and don’t know where to start This is a short post. That can help you understand. I embrace sourdough like a lazy girl. No need for high maintenance!

one year ago: Crispy Chicken Enchiladas
two years ago: Healthy Apple Sauce Oatmeal Muffins
three years ago: Easy Baked Amish Oatmeal {Overnight Option}
four years ago: Healthy breakfast cookies {Great for snacks too}
five years ago: Instant Pot Banana Bread Oat Cuts
six years ago: The perfect Instant Pot beef stew.
seven years ago: Southwestern Chicken Chili Barley
Eight years ago: Perfect Grilled Vegetables {5 Easy Tips}
nine years ago: Chicken Tikka Pizza: Another 20 Minute Meal
Ten years ago: Spaghetti with lemon and spinach

Easy Sourdough Flat Bread

product: 10 flat bread

Preparation time: 15 minute minute

Cooking time: 25 minute minute

Rising time: 4 hour watch

Total time: 4 hour watch 40 minute minute

• 2 halves bowl (355 g) All purpose flour
• ¾ bowl (175 g) Warm water
• ⅔ bowl (175 g) Food-fed/active starter
• 2 tablespoon (25 g) olive oil
• 2 teaspoon (10 g) salt

• In a large bowl, add the flour, water, sourdough starter, olive oil, and salt. Mix with a wooden spoon or spatula until the dough comes together. (I use my hands to finish mixing the ingredients.) Knead a few times until the dough turns into a soft ball. Avoid adding additional flour unless the dough is too sticky to use.
• Cover the bowl and let the dough rise in a warm area until doubled in size, about 2 to 6 hours, which may take longer than with commercial yeast doughs. A warm, draft-free spot will help the dough rise faster.
• Sprinkle a baking sheet lined with parchment paper with flour, reserving.
• Divide the dough into ten equal pieces, approximately 65 to 75 grams each. Form each piece into a ball, turning the tip under. Place several inches apart on the prepared baking sheet.
• Let the dough rest for 30 minutes.
• On a lightly floured counter. Roll each piece into a thin 6- or 7-inch circle. It doesn’t have to be perfect. It’s okay if the edges are slightly jagged.
• Cook the flatbread in a hot skillet or on a preheated griddle for 1 to 2 minutes on each side until golden and cooked through. As it cooks, it may bubble and puff up. Do not puncture the bubbles.
• Serve bread warm or at room temperature. Stores very well in a sealed bag for several days. (Freezes well, too.)

Sourdough starter: My starter sauce is a 1:1:1 ratio and has a thick, pourable consistency. If the starter you are using is thicker You may need to sprinkle in a little more warm water to get the right mixture. If the starter you use is thinner You may need to add a little more flour until you get a soft dough.
This recipe calls for a fed/active sourdough starter. Discarding the sourdough may not work. So plan ahead so you can use a cooked, bubbly starter sauce.
period: I have always made this dough and flatbread the same day, however it might work better to cover the dough and refrigerate. (either in bulk or individually) for 1 to 2 days to develop a deeper sour flavor, if desired.

Provides services: 1 slice of bread, calorie: 154kilocalories, carbohydrate: 27g, protein: 4g, fat: 3g, Saturated fat: 0.4g, sodium: 467M.G., fiber: 1g, sugar: 0.1g

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Recipe source: From Mel’s Kitchen Cafe