Sourdough Flatbread Recipe (with Active Starter or Discard)
This easy Sourdough Flatbread Recipe is quick to make and the dough is a dream to work with! It is soft and slightly chewy, with a delicious sourdough tang. It goes well with butter chicken and can be used as pita bread, mini flatbread pizzas, or even tortilla wraps.
Ingredients
- 1 cup active sourdough starter or discard starter
- 1/2 cup water
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tsp garlic salt
- 2 - 2 1/2 cups flour
Instructions
- In your stand mixer with a dough hook attachment, mix together sourdough starter, water, milk, oil, sugar and garlic salt.
- Add all purpose flour. (You can also use whole wheat flour or spelt flour)
- Knead 4 to 6 minutes. Dough should be soft, stretchy and only slightly sticky.
- Place in a greased bowl.
- Cover with a tea towel and let rise for 4 hours.
- After 4 hours, divide the dough into 6 equal pieces.
- Roll flat with a rolling pin. About 1/4 inch thick. It doesn't need to be a perfect circle.
- Use a bench scraper to loosen them around the edges if needed.
- Preheat your cast iron skillet over medium-high heat.
- You can add a little olive oil or melted butter to the pan or if it is well seasoned, you don't need to.
- Cook the flatbread for a few minutes until it starts to brown a bit. You want to see bubbles start to form. Bubbles are a good thing! Flip and cook the other side until browned.
- Slice with a pizza cutter and serve, or enjoy it brushed with warm garlic butter and fresh herbs!
Notes
For long-fermented sourdough flatbread, put it into the fridge overnight. Or even 2 to 3 days! Sourdough is very forgiving. The longer you ferment it, the more beneficial it is for your gut. Plus you get that delicious sourdough tang.
This recipe works with an active sourdough starter or with discard. For the best sourdough discard flatbread, use discard that's been recently fed. If your discard is super runny, looks funky, or has been in the fridge for a long time, I would advise you not to use it.