Sourdough Flatbread Recipe

Yield: flatbreads

Prep Time: 10

Cook Time: 4

Additional Time: 1

Total Time: 1 14

Soft and chewy with little blisters, this easy sourdough flatbread recipe is a quick way to add fresh bread to any meal.

4.59 from 31 votes

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To a large bowl, add the flour, sourdough starter (active or discard), milk, baking powder, salt and olive oil.
280 grams all-purpose flour, 240 grams active or sourdough discard, 120 grams milk, 4 grams baking powder, 6 grams salt, 15 grams olive oil
Mix until most of the flour has been incorporated.
I like to mix the ingredients with a Danish dough whisk, but you can also do so with a wooden spoon or by hand.
Remove the dough from the bowl and place it on a lightly floured work surface.

To knead the dough, pull a piece up and then fold it towards the center and press the heel of your hand into the dough.
Turn the dough clockwise a quarter turn. Repeat for about 2-3 minutes. The dough may look a little lumpy, but that is okay.
If the dough is looking dry, sprinkle a little extra water. If the dough is sticky, sprinkle a little extra flour.

If you are using an active sourdough starter, place the dough in a greased bowl and cover it with plastic wrap, or I like to use a reusable shower cap.
Leave in a warm place to long ferment and at least double in size. In my 70 degree F kitchen I leave it for 18-24 hours. If you kitchen is cooler, it will take longer to ferment. If your kitchen is warmer, it will ferment faster.
If you are using sourdough discard, cover the dough with a clean tea towel and let the dough rest for at least 30 minutes. I've left it for longer - 2-4 hours. This allows the gluten to relax so it is easier to stretch.

Once the dough has rested, take a bench scraper or sharp knife and cut it into 8 equal parts. I will cut the dough into quarters and then cut each piece in half. They don't have to be perfectly equal pieces, just eyeball them.
Before you begin rolling out the dough balls, sprinkle a little extra flour on your work surface and on the rolling pin.
Roll out each dough ball one at a time. You want them pretty thin, about a 1/8 inch. They don't have to be a perfect circle to be perfectly tasty!
Preheat your cast iron pan to medium heat. Grease the hot pan with a little bit of olive oil or vegetable oil.
olive oil for frying
Place one flatbread in the cast iron at a time. Cook for a couple of minutes. The dough will start to bubble and puff up.
Before I flip to the other side, I like to pour a little olive oil on top of the flatbread for extra flavor and blisters. Flip and cook for 1-2 minutes more.
Remove from the pan and repeat until all of the sourdough flatbread has been cooked. Enjoy!

This recipe card was updated on February 16th, 2026.

Recipe Tips

Sourdough flatbread will stay fresh for up to 2 days at room temperature. Store in an airtight container or sealed bag for optimal freshness. After the second day, you can store them in the refrigerator till day 5. Reheat in a frying pan on low heat until pliable and warm.
If the stovetop is occupied, the oven will do the trick! Preheat your oven to 500 degrees F and lay your flatbread on a baking sheet. Cook the flatbread for 3-4 minutes on each side or until puffed and brown. Since you are not using oil as you would in the skillet, the flatbread may be a bit crispier.
For some added flavors, sprinkle in some shredded cheese, minced garlic or onion, dried herbs, or even some everything bagel seasoning just before you are about to knead the dough. For a sweet version, sprinkle them with cinnamon and sugar once you pull them from the frying pan.

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