Sourdough Flatbread
This flavorful yet easy sourdough flatbread recipe is a must-try to elevate your homemade bread game. Combining the tangy richness of a sourdough starter with the creamy texture of Greek yogurt, this recipe yields perfectly tender and slightly chewy flatbreads.
Whether you’re an experienced baker or just starting, these flatbreads are a versatile addition to any meal. Enjoy them with your favorite dips, as a base for wraps, or simply on their own with melted butter. If Indian is on your menu, these flatbreads are easily substituted for sourdough naan. If you need a holder for your favorite taco filling, roll them a little thinner for a tortilla substitute. And nothing beats this delicious bread smeared with just a wee bit of butter.
While wheat-based sourdough breads, flatbreads, pizzas, etc., are not gluten-free, the sourdough fermentation process can reduce the overall gluten content compared to non-fermented dough. This reduced gluten content can make sourdough bread easier to tolerate for some people with mild gluten sensitivities (not celiac disease).
Table of Contents
Why Use Greek Yogurt in Your Sourdough Flatbread?
Greek yogurt plays a crucial role in this sourdough flatbread recipe for several reasons:
- Texture: Greek yogurt adds a creamy and rich texture to the dough, resulting in a tender and slightly chewy flatbread. The protein content in the yogurt helps to strengthen the dough, making it more elastic and easier to work with.
- Moisture: Greek yogurt’s moisture content ensures that the dough is not too dry, helping it come together more easily and preventing it from becoming crumbly.
- Flavor: Greek yogurt imparts a subtle tanginess to the flatbread, complementing the sourdough starter and enhancing the overall flavor profile. This slight tang adds depth and complexity to the flatbread’s taste.
- Leavening: While the sourdough starter provides the primary leavening, Greek yogurt’s natural acidity and enzymes can also aid fermentation, contributing to the dough’s rise and texture.
- Nutritional Value: Greek yogurt is rich in protein and beneficial probiotics, which can add nutritional benefits to the flatbread, making it a healthier option than other dairy.
Incorporating Greek yogurt into the recipe helps achieve a well-balanced, flavorful, and enjoyable flatbread that stands out in taste and texture.
Tips for Success!
Here are some tips to ensure success with your sourdough flatbread recipe:
- Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the recipe. This ensures good fermentation and rise.
- Room Temperature Ingredients: Use ingredients at room temperature. Cold ingredients can slow down the fermentation process.
- Proper Kneading: Knead the dough until it is slightly elastic. This helps develop gluten, giving the flatbread a better texture. If the dough is too dry, add water a little at a time until it comes together.
- Resting Time: Allow the dough to ferment properly at room temperature for 4-6 hours. This step is crucial for developing flavor and texture.
- Refrigeration: Refrigerate the dough for three to four hours or overnight to enhance the flavor and make it easier to handle. If you’re short on time, you can skip this step, but it does improve the final result.
- Rolling Out: Roll out the dough on a lightly oiled surface to prevent sticking. Aim for an even thickness to ensure uniform cooking.
- Cooking Temperature: Heat your pan over medium heat and ensure it’s hot before adding the dough. This helps achieve a nice, even browning.
- Cooking Oil: Use cooking oil with a high smoking point, like avocado, canola, or corn oil, to prevent burning and sticking. Add a little oil to the pan between cooking each flatbread.
- Serving: Serve the flatbreads warm with your favorite toppings, such as melted butter, yogurt sauce, or hummus. Serve them with your favorite Indian cuisine as naan bread or use them as a tortilla for taco filling. They are best enjoyed fresh but can be stored and reheated if needed.
- Make Flatbread Pizzas! Roll your dough thin, no more than 1/4″ thick for a pizza!
- Experiment with Flavors: For extra flavor, feel free to add herbs or spices to the dough. Garlic, rosemary, or za’atar are great additions.
By following these tips, you can create delicious, tender, and flavorful sourdough flatbreads every time.
How to Make Sourdough Flatbread – Step-by-Step
Sourdough Flatbread
Equipment
Ingredients
- 180 grams all purpose flour approximately 1 ½ cups
- 150 grams full fat Greek yogurt approximately 1 cup + 2 tbsp
- 120 grams active sourdough starter approximately 1 cup
- 1 tsp salt
- 1 tbsp olive oil
- 1-3 tsp cooking oil avocado, canola, or corn
Instructions
- In a large bowl, whisk together sourdough starter, olive oil, salt, and Greek yogurt until all ingredients are incorporated.
- Add all-purpose flour a little at a time. Whisk until the flour is well distributed throughout the dough. If the flour will not incorporate fully and the dough is too dry, add 1–2 Tbsp of water to the dough and continue kneading (the dough should be shaggy but will form a ball if you press it together).
- Knead the dough ball for around 5 minutes or until all of the flour left at the bottom of the bowl is incorporated and the dough ball becomes slightly elastic. (I did this while the ball was still in the bowl to incorporate the flour, You can knead on a lightly floured surface as well.)
- Cover the bowl with plastic wrap and let it sit at room temperature for 4–6 hours. Place the dough in the fridge for another 3–4 hours or overnight. (You can skip the refrigeration step if you’re short on time.)
- Separate the dough into 6 equal dough balls (or 3 if you want larger flat breads).
- Use a rolling pin to roll out the flatbreads between ¼” and ½” on a lightly oiled surface.
- Heat a cast iron skillet or stainless steel pan over medium heat. Use about 1 tsp of cooking oil with a high smoke point (canola, avocado, or corn) to cook the flatbreads. Cook for 2-3 minutes on each side until browned. Add a little oil to the pan in between cooking each flatbread to prevent sticking.
- Top with melted butter and serve with yogurt sauce, hummus, chopped parsley, or any of your favorite toppings!
Nutrition
Other Sourdough Recipes
Our sourdough recipes are divided between sourdough discard recipes and active starter sourdough recipes. We also have a recipe and tutorial for making your sourdough starter.
Sourdough Discard Recipes
Sourdough discard is the portion of sourdough starter removed during the feeding process to maintain a healthy and active culture. When you feed a sourdough starter, you typically add fresh flour and water, but before doing so, a portion of the existing starter is discarded to prevent it from growing too large and to maintain the right balance of yeast and bacteria.
Sourdough Recipe
Like this Sourdough Flatbread recipe, Sourdough Focaccia uses an active starter for leavening. This beloved Italian bread, known for its airy texture and rich olive oil flavor, takes on a new life with the tangy depth of sourdough.
Bookmark this page or pin the following image to refer back to this recipe for Sourdough Flatbread in the future.
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Hi Lynn, I see in your pictures of the sourdough flatbread a dough whisk. Don’t you just love it?? I got one when I started making Englich Muffin Bread. You don’t use a mixer or do any kneading and the dough whisk is a must to stir in the flour. There is one risse and the bread is done beginning to out of the oven in 90 minutes. Makes wonderful toast!! Love your pictures of Elsa. Our Lab has the same drinking style. Elsa is more classey with her contraband while our Jack prefers taking things out of the wastbasket. Have a great week.
Good Morning Milann,
I do like that flat dough whisk. I just recently discovered it.
And do you make a sourdough english muffin bread? Sounds delicious! I love english muffins. I think I need to make some!
Your Jack and my Elsa would be quite the pair! And don’t kid yourself, Elsa has no standards when it comes to contraband! I have pictures of her with my razor in her mouth!
Have a wonderful weekend.