This easy sourdough flatbread recipe uses simple ingredients and no commercial yeast or baking powder. It’s incredibly versatile—perfect for tortillas, wraps, pita, naan, pizza bases, souvlaki, burritos, chips, and more. The dough is vegan, egg- and dairy-free, and simple to prepare.
One dough makes many different breads and can be scaled or shaped for the result you need: thin tortillas, thicker naan or pita, or medium-size rounds for mini pizzas. The texture is soft and pliable with a light sourdough tang.
Why You’ll Love This Sourdough Flatbread Recipe
Versatile dough – one recipe works for tortillas, wraps, pita, naan, pizza bases, and chips.
Soft, pliable texture – the flatbreads fold and bend easily while keeping that pleasant sourdough flavor.
Make ahead friendly – the dough can be refrigerated for up to 48 hours so it’s great for meal planning.
How This Recipe Came About
This recipe began as a happy accident. Leftover sourdough pizza dough was cooked in a hot skillet instead of the oven and produced bubbly, soft, flexible flatbreads that everyone loved. Since then this method has become a family favorite and an easy way to turn dough into many different meals.
The dough is silky rather than sticky, so kids can help shape and roll the pieces, making it a family-friendly recipe.
Ingredients
- Bread flour – produces the best texture; you can use all-purpose if needed (use slightly less water). You can also swap up to half for whole wheat (you may need a splash more water).
- Water
- Sourdough starter – this works with active starter or discard; active starter gives a faster fermentation and more tang. If using discard, make sure it comes from an established starter for best results.
- Salt – any salt will do; sea salt works well.
- Olive oil – keeps the dough soft and pliable. Melted butter can be used, but olive oil gives the best texture in testing.
How To Make Sourdough Flatbreads
Place all ingredients in a large mixing bowl. You don’t need to pre-mix; the dough is forgiving. Gently combine until a shaggy dough forms, then cover and rest for about 30 minutes to hydrate the flour.
Knead the dough by hand until smooth and silky, about 8–12 minutes depending on effort. A stand mixer with a dough hook speeds this step and works well for busy cooks.
Kate’s Recipe Tip
- Use a stand mixer to save time; combine ingredients first then switch to the dough hook once the dough comes together.
After kneading, cover the dough with plastic wrap or a damp towel and let it rise at room temperature until doubled. This can take several hours depending on kitchen temperature and how active your starter is. Using 200 g of active starter will speed fermentation compared with using less.
When doubled, turn the dough out, portion into equal pieces (50–100 g each depending on desired size), and form loose balls. Cover the balls and rest about 30 minutes to relax the gluten, which makes rolling easier.
Roll each ball into rounds with a rolling pin. Use semolina or cornmeal to prevent sticking if needed. The olive oil in the dough gives elasticity, so a light dusting is often enough.
Preheat a heavy frying pan, cast iron skillet, or flat griddle until very hot. Cook each flatbread with a few drops of olive oil for about 1 minute per side until they bubble and brown quickly. Flip once they bubble and brown the other side, then remove.
Keep cooked flatbreads stacked and wrapped in a clean tea towel to retain steam and softness until serving.
How To Use Sourdough Flatbreads
Ideas for serving:
- Tortillas – roll thin for soft sourdough tortillas.
- Wraps – make larger rounds for lunch wraps with grilled meats, salads, or veggies.
- Souvlaki – serve with marinated meat, fresh veg, and sauces.
- Naan – roll thicker, top with seeds, cook hot, and brush with garlic butter.
- Mini pizzas – use 100 g balls for individual pizza bases.
- Pita – roll thicker and cook hot to create pockets to slice open and stuff.
- Chips – cut leftovers into triangles, brush with oil and seasoning, and bake until crisp for pita or tortilla chips.
This dough replaces store-bought wraps and flatbreads in many recipes and makes excellent leftovers for creative meals.
How to Store + Freeze
Refrigerate the dough for up to 48 hours before shaping; bring to room temperature before rolling. Cooked flatbreads can be stored stacked and wrapped in a tea towel for several hours to remain soft.
For longer storage, freeze cooked flatbreads between sheets of parchment in a freezer bag. Thaw at room temperature and warm gently in a skillet, oven, or microwave before serving.
Sourdough Flatbread FAQs
Yes. Discard works fine, though flavor will be milder and fermentation may be slower. For a tangier result, use an active starter and allow a full fermentation.
Stack and wrap hot flatbreads in a clean tea towel so the retained steam keeps them soft and pliable.
Yes. Layer cooked flatbreads with parchment, freeze in a bag for up to three months, then thaw and reheat in a skillet or oven.
Yes. Dough stores in the fridge up to 48 hours. Bring it to room temperature before rolling for best handling.
Sourdough flatbread is naturally leavened with wild yeast from your starter, giving a tangier flavor and chewier texture compared to breads made with commercial yeast or baking powder.
Sourdough Flatbread
Equipment
- Stand mixer (optional)
- Rolling pin
- Cast iron skillet or frying pan
Ingredients
- 500 g Bread Flour
- 280 g Water
- 200 g Sourdough Starter (fed and active)
- 30 g Olive Oil
- 15 g Salt
Instructions
- Measure and combine all ingredients in a large bowl. Mix gently until a shaggy dough forms, then cover and rest 30 minutes.
- Knead until smooth and silky by hand (about 8–12 minutes) or use a stand mixer with a dough hook for faster results.
- Cover and bulk ferment at room temperature until doubled. Time varies with starter activity and room temperature.
- Divide into pieces (50–100 g each depending on desired size). Form into loose balls, cover, and rest 30 minutes to relax the gluten.
- Roll out each ball into rounds. Preheat a hot skillet or griddle and cook each flatbread with a few drops of oil about 1 minute per side until bubbled and browned.
- Keep cooked flatbreads stacked and wrapped in a tea towel to retain softness until serving. Freeze cooled cooked flatbreads between parchment for longer storage.
Notes
Using a stand mixer or Thermomix: Combine ingredients, then switch to a dough hook once the dough comes together. Machines shorten kneading time and are convenient for busy cooks.
Knowing when the dough is kneaded: The dough is ready when it becomes silky and you can hear it slap the sides of the bowl. If still sticky, add a little flour and knead a minute or two more. Kneading time varies by equipment and dough strength.
Bulk fermentation: This recipe uses 200 g starter, so fermentation is fairly quick. Adjust starter amount to change fermentation speed.
Ball sizes: 50 g makes a small round flatbread; 100 g is better for naan or souvlaki-style wraps.
Nutrition
Nutrition information is an approximation.
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