Sourdough Flatbreads have been one of my most-made recipes this year. After getting married this past spring I noticed my husband was making lots of wraps for his lunches. These store-bought wraps were highly processed and contained seed oils, preservatives, and other unnecessary ingredients, so of course I set out to make them myself! I experimented with different recipes and techniques until I finally landed on one that is soft and chewy, simple, quick, and of course sourdough!
Tips for making sourdough flatbreads:
Use lots of flour as you shape
Flour is your best friend when it comes to shaping the flatbreads. I like to add a dusting every time I flip or move the dough as I roll it out. This will prevent the dough from sticking and help you to create the beautiful shape you want.
Mix-in more flavor
If you would like to ramp up the flavor of your sourdough flatbreads, consider mixing in things like pesto, roasted garlic, herbs, etc.
Keep your griddle very hot
You want to add your flatbreads to a very hot griddle in order to cook them properly. When the griddle is very hot, the flatbreads will rise quickly and obtain a beautiful color in addition to fulfilling cooking on the inside.
Work ahead
I found the best way to efficiently shape, roll, and cook the sourdough flatbreads is to work ahead of yourself. I like to pre-divide and shape the dough into balls before I heat the griddle. Then as the griddle heats up, I roll out each flatbread and stack them so they are ready to cook (flour helps with this). When the griddle is hot enough, I add two flatbreads to cook and continue rolling out the rest of the dough, stopping occasionally to flip, remove, or add more flatbreads.
A note on sourdough starter: be sure you have an active, bubbly starter before you bake! You can read more about how to achieve this below
Do I have to use a griddle for this recipe?
No. You can use a few different methods to cook the sourdough flatbreads:
Cast Iron Skillet
I started with this method and it definitely took a bit longer, but worked very well. I also will sometimes have two cast iron skillets going at once to maximize production.
Cast Iron Griddle
This is my recommended method for making this recipe. The griddle stays very hot and you can add more than one flatbread to it at a time.
Grill
A summer favorite is the grill. You can add flatbreads directly to a hot grill and allow them ton puff up before flipping…keep in mind that they will cook very quickly!
Stone in the Oven
If you are strapped for time, adding flatbreads to a preheated stone in the oven will be faster. I don’t think this method produces as beautiful of a result, but it does work in a pinch!
Bakers schedule
5:30 pm Mix and autolyse dough
6 pm Perform a few stretch and folds over the next few hours
10 pm Place the dough at room temp to ferment
7 am Divide, shape, or cook the dough
OR
7 am Place dough in the refrigerator until you are ready to divide, shape, and cook the flatbreads later.
How to use sourdough flatbreads
Served with soup
Simple as toasting and serving with a brothy soup
Med Bows
We like to make Mediterranean bowls with tabouli, kofta, bone broth rice, lots of herbs, and a yogurt sauce. The flatbreads are delicious on the side or stuffed Gyro style.
As Wraps
My husband loves to make “wraps” with the flatbreads. Depending on the day this might include lunch meat and cheese, hummus, falafel, garden veggies, homemade mayonnaise, etc.
As Naan
If you brush garlic and melted butter on the warm flatbreads after cooking, they can be used as Naan!
As a Quesadilla
I love to add cheese, meat, salsa, and veggies to the flatbreads and grill them like a quesadilla.
Ingredients you will need for this recipe
plain greek yogurt
sourdough starter
natural, unrefined mineral salt
Sourdough Flatbread Recipe
Ingredients
- 500 g flour
- 350 g plain whole milk Greek yogurt
- 300 g starter
- 15 g salt
Instructions
- Mix flour, yogurt, and starter together until just combined.
- Allow to autolyse for around 30 minutes
- Add salt and knead until a thick, sticky ball forms, cover and leave at room temperature
- Perform a few stretch and folds throughout the evening to develop gluten
- Let the dough sit at room temperature over night or for around 8-10 hours
- At this point the dough is ready to divide or you can place the it in the fridge for a day or two, or until you are ready to bake
- When you are ready to bake, divide dough into 12 equal pieces and roll each out into a loose ball
- Preheat a large cast iron skillet or griddle on medium high heat
- Using lots of flour on both sides, roll out each of your balls being careful to create an even, circular shape. You can roll these out until the dough is translucent, of you can
- When your pan or griddle is very hot, add the flat bread
- Allow the flatbread to cook for 1-2 minutes, watching it for bubbles and air pockets. You can also check the underside for brown spots, this means it is ready to flip.
- Flip the flatbread and repeat on the other side.
- Repeat with all 12 flatbreads until done
Notes
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