Quick and Easy Sourdough Flatbread
A delightful, quick, and easy recipe for sourdough flatbread that is soft and slightly tangy, perfect for wraps or dips.
Ingredients
Main Ingredients
- 1/3 cup active sourdough starter Adds depth of flavor and natural leavening.
- 2 1/4 cups all-purpose flour Forms the base for the flatbread, giving it a lovely texture.
- 1 tablespoon granulated sugar Adds sweetness to balance the tang.
- 1 teaspoon salt Enhances flavor.
- 3 tablespoons Greek yogurt, sour cream, or ricotta cheese Provides creaminess and richness.
- 2 tablespoons olive oil Adds moisture and healthy fat.
- 1/2 cup whole milk Binds the ingredients together.
Instructions
Preparation
- In a large bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, salt, Greek yogurt, olive oil, and whole milk. Mix until no dry streaks remain.
- If the dough feels too wet, gradually add more flour until the consistency is manageable.
- Cover the bowl with a damp tea towel and let it rest in a warm spot for about 8 hours, or until it has doubled in size.
- Once risen, turn the dough out onto a floured surface and divide it into 8 equal pieces, shaping each into a ball.
Cooking
- Preheat a cast iron skillet over medium-high heat.
- Roll each dough ball into a flat disk about 1/4 inch thick.
- Cook the flatbread in the skillet for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Transfer the cooked flatbread to a wire rack and repeat with the remaining dough. Serve warm.
Notes
Watch the skillet closely while cooking to avoid burning. You can brush the flatbreads with garlic-infused olive oil for extra flavor, and feel free to add herbs or seeds to the dough for added complexity.