This easy sourdough flatbread is perfect for sandwich wraps, serving with meals, or just eating warm. The dough is an absolute dream to work with!

If you love baking with sourdough OR are just starting out on the sourdough baking train, this flatbread is a must-make. The bread is super soft and a little bit chewy with the best flavor!

Stack of four sourdough flatbreads on wood cutting board.

First, Let’s Talk Sourdough Starter

While many recipes call for sourdough discard (which means the sourdough starter can be used straight from the fridge without being fed first), this recipe relies on active or fed sourdough starter.

This means your sourdough starter needs to be ripe and bubbly before using so the dough can rise properly.

My sourdough starter is maintained with a 1:1:1 ratio. You can see from the photo below that it has the consistency of a thick batter. If your sourdough starter is thicker or thinner, you may need to adjust the flour amount in the recipe slightly (see the note in the recipe).

TIMING: This flatbread can be made in a few hours on the same day, so I suggest feeding your sourdough starter the night before so that is bubbly and active in the morning to use in this recipe.

Rubber spatula stirring sourdough starter.

Easy Sourdough Flatbread Dough

The ingredients for this dough are thrown together in a bowl and mixed by hand.

  • all-purpose flour (I use unbleached)
  • fed sourdough starter
  • olive oil
  • water
  • salt

The dough should form a soft, slightly shaggy ball that is easily indented without leaving a lot of dough residue on your fingers. Resist adding more flour if at all possible!

The dough needs to rise until doubled. This may take longer than a normal commercial yeast-based dough. It will rise more quickly in a warm, draft-free spot.

Separate the dough into ten equal pieces and let them rest on a lightly floured baking sheet for 20 to 30 minutes. This will help make them easier to roll out.

Ten sourdough flatbread dough balls on floured parchment lined baking sheet.

Rolling Out the Flatbreads

Roll each piece into thin circle on a lightly floured counter.

The exact dimensions and thickness will depend on how thick and puffy you want the finished bread. You can roll them super thin for tortillas or slightly thicker for a fluffy naan-type bread.

Take care not to add too much flour while rolling. The dough should stay very soft and pliable.

Cooking Flatbread in a Cast Iron Skillet

I like to use a cast iron skillet to cook this easy sourdough flatbread. It heats evenly and gives the best little bits of spotty golden color to the bread. The only downside is you can only cook one flatbread at a time.

So if you want to speed up the cooking process, a larger griddle could work well, too.

The flatbreads cook quickly! Just a few minutes on each side. The bread will puff a bit. The steam in these bubbles contributes to the soft, airy texture, so don’t pop them! Additionally, the golden spotty color develops when those bubbles are flipped over onto the hot cooking surface! Essentially what I’m saying is: bubbles are important here.

How to Serve Sourdough Flatbread

This easy sourdough flatbread is perfect for so many different style of meals.

  • roll and cook them thin and use as tortillas for tacos or other meals where you need a “soft shell” for eating
  • roll and cook them slightly thicker for Indian-inspired meals like quick curry or this easy basil curry (we love them with this egg roll skillet meal!)
  • roll out the dough and use for individual (or maybe larger?) pizzas! I think you could easily cook them in an air fryer or on a pizza stone or baking sheet in a 450 degree F oven
  • cook and cool the flatbread and use for any variety of sandwiches or wraps

I like to hide one or to leftover flatbreads from the other humans in this house so I can take them (the bread, not the humans) and roll them up with ham, swiss and a drizzle of mustard. My favorite lunch. SO GOOD.

However, once you try a piece of this sourdough flatbread hot off the skillet with a touch of butter and honey, you may not ever have any bread actually make it to its predestined purpose, let alone leftovers.

Folded flatbread on top of stack of other flatbread on wood cutting board.

The Best Flatbread

If you have the time to prep sourdough starter, this flatbread wins out over even the other flatbread recipes on my site, because:

  1. the dough is SO pliable and easy to work with
  2. the cooked flatbread stays soft and yummy for days
  3. the flavor is more complex than your basic bread without overpowering with too-tangy sourdough flavor

This is definitely one of my favorite recipes; I’ve been so excited to share it with you!

If you are new to sourdough and don’t know where to start, here’s a quick post that can help you figure it out. I embrace sourdough the lazy girl way. It doesn’t have to be high maintenance!

Ripped piece of flatbread on two other pieces of flatbread.

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Folded piece of sourdough flatbread on stack of other flatbread.

Easy Sourdough Flatbread

4.92 stars (12 ratings)

Ingredients

  • 2 ½ cups (355 g) all-purpose flour
  • ¾ cup (175 g) warm water
  • cup (175 g) fed/active sourdough starter
  • 2 tablespoons (25 g) olive oil
  • 2 teaspoons (10 g) salt

Instructions 

  • To a large bowl, add the flour, water, sourdough starter, olive oil and salt. Mix with a wooden spoon or spatula until the dough comes together (I use my hands at the end of mixing to help). Knead a few times until the dough forms a soft ball. Resist adding extra flour unless the dough is too sticky to work with.
  • Cover the bowl and let the dough rise in a warm spot until doubled, anywhere from 2 to 6 hours. This may take longer than a normal commercial yeast-based dough. A warm, draft-free spot will help the dough rise more quickly.
  • Dust a parchment-lined baking sheet with flour. Set aside.
  • Split the dough into ten equal pieces, about 65 to 75 g each. Form each piece into a ball by turning the ends underneath. Place several inches apart on the prepared baking sheet.
  • Let the dough rest for 30 minutes.
  • On a lightly floured counter, roll each piece into a thin 6- or 7-inch circle. It doesn't have to be perfect – it's ok if the edges are a bit wavy.
  • Cook the flatbread in a hot skillet or on a preheated griddle for 1 to 2 minutes on each side until golden in spots and cooked through. It will likely bubble and puff as it cooks – don't pierce the bubbles.
  • Serve the flatbread warm or at room temperature. It stores very well for several days in a sealed bag (it also freezes well).

Notes

Sourdough Starter: my sourdough starter uses a 1:1:1 ratio. It has the consistency of thick, pourable batter. If the starter you are using is thicker, you may need to drizzle in a bit of extra warm water to achieve the right consistency. If the starter you are using is thinner, you may need to add a bit more flour until a soft dough is formed. 
This recipe relies on fed/active sourdough starter. Sourdough discard likely won’t work, so plan ahead to be able to use sourdough starter that is ripe and bubbly.
Timing: I have always made this dough and cooked the flatbreads on the same day. However, it would likely work quite well to cover the dough and refrigerate (either in bulk or once separated into pieces) for 1 to 2 days for a deeper sourdough flavor, if desired. 
Serving: 1 flatbread, Calories: 154kcal, Carbohydrates: 27g, Protein: 4g, Fat: 3g, Saturated Fat: 0.4g, Sodium: 467mg, Fiber: 1g, Sugar: 0.1g
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Recipe Source: from Mel’s Kitchen Cafe