Simple Sourdough Flatbread Recipe – Quick and Easy

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This sourdough flatbread recipe is perfect for busy days. With only 20 minutes of hands-on time, you can have scratch-made flatbreads any day of the week. Simple, delicious, and versatile, these are perfect for mini pizzas, with hummus, and as a vessel for almost everything!

In college, my closest friend taught me how to make flatbreads (also called naan bread). On warm summer nights, we made homemade flatbreads and topped them with hummus, grilled chicken, fresh veggies, and chopped herbs. Making flatbreads with her is one of my sweetest memories from that season of life.

Nearly twenty years later, I’ve added flatbreads to my sourdough repertoire. Of course, I love to make no-knead sourdough and sourdough sandwich bread. But this sourdough flatbread recipe is one of the absolute easiest ways to make bread.

It’s a no-fuss recipe that requires ZERO kneading or stretch and folds. Plus, you don’t need a stand mixer or prior sourdough experience. It uses simple ingredients that you will feel good about feeding to your family—and yourself.

If you are a busy mom or have a hectic work schedule, this easy sourdough flatbread recipe is perfect for you. Just make the flatbread dough in the morning (which takes only five minutes), let it bulk ferment all day, and roll and cook the flatbreads in a hot pan at dinner time.

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Sample Schedule for Sourdough Flatbread

Of course, everyone’s schedules vary. So you can adjust the time to fit your daily grind. But for this sourdough flatbread recipe, I follow the simple schedule below:

• Before bed: Feed my sourdough starter
• 8:00 am: Mix the dough. Cover and allow to rest in a warm place until doubled.
• 5:00 pm: Roll and cook sourdough flatbreads.

Keep in mind that the bulk fermentation time will depend on your kitchen’s temperature. Mine is usually around 70° F. If I’m in a hurry, I’ll use my proofing box.

Tips for Making Sourdough Flatbread

• Don’t worry about making a perfect dough for this sourdough flatbread recipe. It is the most flexible and forgiving sourdough recipe I’ve tried. When I mix the dough, I make sure all of the ingredients are combined into a ball. But it’s still pretty shaggy when I set it aside for bulk fermentation.
• It’s okay if the dough is sticky. Just make sure it doesn’t stick to your hands. If it does, add one tablespoon of flour at a time until it no longer sticks to your hands.
• If you are bulk-prepping meals, you can make this dough up to three days in advance. Shape the dough into eight balls and place them in an airtight container or cover with plastic wrap. Store in the fridge, then let them come to room temperature before rolling and cooking.

• If your cast iron skillet isn’t well-seasoned, you can use a little oil to prevent sticking. However, if it has good seasoning, I recommend skipping the oil.
• No cast iron skillet? No problem. You can use a stainless steel skillet or a non-stick frying pan.
• The only pre-planning you need for this sourdough flatbread recipe is to ensure your sourdough starter is fed the night before to be active and bubbly the next day.
• If you forget to feed your starter, you can totally get away with using unfed sourdough starter for sourdough discard flatbreads. It will just take longer to bulk ferment. If you want to learn more about using unfed starter, check out my active vs. inactive starter video on YouTube.

How to Eat Sourdough Flatbread

• Use this sourdough flatbread recipe for mini pizzas. Kids love them!
• Top it with your favorite sandwich or pita bread fillings, such as hummus, grilled chicken, fermented peppers, and tzatziki.
• Serve warm with garden vegetable soup.
• Spread homemade herb butter over warm flatbreads for a delicious appetizer or side.
• Dip in hummus or a creamy spinach dip.

Tools You May Need

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• Large bowl: You will need a bowl large enough for your dough to double.
• Rolling pin: I love my French rolling pin. It is easier to control than other rolling pins and, in my experience, works better.
• Danish dough whisk: Stiff doughs are easy to mix with a Danish dough whisk. If you don’t have one, mix the ingredients together with your hands.
• Tea towel: Cover your dough with a damp tea towel to prevent drying.
• Bench scraper: A bench scraper is the easiest way to divide your dough.
• Proofing box (optional): If you have a chilly kitchen or if you need to control the speed of the bulk fermentation, a proofing box is the way to go.

Ingredients

• 100g (1/3 cup) active starter: An active sourdough starter contains more yeast and bacteria, which helps speed up the bulk fermentation process. However, if you only have an unfed sourdough starter, it will definitely work! It might take a little bit longer to double.
• 270g (2 1/4 cups) all-purpose flour: All-purpose flour gives sourdough flatbread its classic chewy texture. If you want to step up the nutrition a little, you can replace up to half of the all-purpose with whole wheat flour. Just add more liquid so the dough is tacky but doesn’t stick to your hands.
• 1 tbsp granulated sugar: The sugar gives this sourdough flatbread recipe a hint of sweetness. My family loves the added sugar, but it is optional.
• 1 tsp salt: Salt adds flavor, so don’t skip it!
• 3 tbsp Greek yogurt, sour cream, or ricotta cheese: Use what you have on hand or what is best for your budget.
• 2 tbsp olive oil: Any neutral oil will work. Avocado oil is also a great choice.
• 120g (1/2 cup) whole milk: The fat in whole milk adds flavor and softens the texture of the flatbreads. But any dairy or non-dairy milk is fine for this recipe.

How To Make Sourdough Flatbread

Combine the Ingredients

Combine all of the ingredients for the sourdough flatbread recipe in a large bowl. I like to mix them together with a Danish dough whisk or my hands. Incorporate the ingredients until there are no traces of dry ingredients. The dough will be shaggy and a little sticky, but it should not stick to your hands.

If it is too sticky, mix in a tablespoon of flour at a time until it is tacky but does not stick to your hands.

Bulk Ferment

Cover the bowl with a damp tea towel and set aside in a warm place until doubled, about 8 hours if your kitchen is around 70° F. The warmer your kitchen, the faster it will double. If you are in a hurry, use a proofing box.

Divide the Dough

Turn out the dough onto a floured counter or work surface and divide into 8 equal pieces. Roll each piece into a ball. Set aside.

Roll and Cook!

Meanwhile, preheat a cast iron skillet over medium-high heat. If your skillet is not well-seasoned, you can lightly oil it. But generally, this isn’t necessary.

While the skillet heats, use a rolling pin to roll the dough balls out to 1/4″ thickness and about 6″ inches in diameter. Don’t worry about making them a perfect circle.

Place the rolled dough into the hot skillet and cook it on the first side for 1-2 minutes or until you notice the top bubbling and the bottom has charred spots (but not burned through).

Flip to the second side and cook for an additional minute or two or until the bottom has charred spots. (Note: Adjust the burner temperature as necessary. For me, the first half cooks perfectly on medium-high heat, but I have to drop the temperature to medium heat for the second half.)

Place on a wire rack to cool. Repeat with the remaining rolled dough.

Serve hot or room temperature. Garnish with parmesan cheese, melted butter, and fresh herbs. You can also add your favorite toppings. The options are limitless.

How To Store and Freeze Sourdough Flatbreads

This sourdough flatbread recipe will be a family favorite, so don’t be surprised if you don’t have leftovers. But if you do find yourself with a few leftover flatbreads, they can be stored in a plastic bag or airtight container at room temperature for up to three days. Or freeze them for up to three months.

More Sourdough Recipes You’ll Love

• The Best Sourdough Discard Crepes – Quick Recipe
• How to Make Perfect Sourdough Toast (No Toaster!)
• Sourdough Donuts with Chocolate and Vanilla Glaze
• Sourdough Strawberry Cake with Fresh Berries
• Sourdough Carrot Cake – (No-Wait Recipe)
• Sourdough Fried Chicken (Made with Breadcrumbs)

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