Soft, Chewy Sourdough Flatbread Recipe for Homemade Sandwiches

Sourdough flatbread is a simple, versatile bread with a soft, chewy texture and a subtle tang from the starter. This recipe uses just five basic ingredients—flour, water, salt, olive oil, and sourdough starter—and produces tender flatbreads that work well for wraps, sandwiches, or as a side for curries and dips.

Why you will love this Sourdough Flatbread Recipe

• Delicate sourdough flavor that enhances the bread without overwhelming it.
• Extremely versatile: serve warm with butter, use as a wrap, or pair with curries, stews, and dips.
• Benefits from sourdough fermentation—easier to digest than some quick breads.
• Beginner-friendly: suitable for bakers new to sourdough and forgiving with timings and starter activity.
• Works with active starter or discard, making it a great way to use up excess starter.

This guide walks through the entire process, from mixing to cooking. If you don’t yet have a sourdough starter, you can make one with just flour and water; follow a basic starter guide for step-by-step instructions. If you prefer to make a yeast-based flatbread, recipes for pita or cheese-stuffed flatbreads are excellent alternatives.

Ingredients: Sourdough flatbread recipe

• Plain flour: 260 g (about 2 cups)
• Whole wheat flour: 65 g (½ cup) — optional; substitute with plain flour if needed
• Sourdough starter: 75 g (active and bubbly, or discard that isn’t too old)
• Water: 180 ml (¾ cup)
• Salt: 6 g (1 teaspoon)
• Olive oil: 36 ml (2½ tablespoons)

How to make Sourdough Flatbread in a cast iron pan or skillet

The recipe is straightforward and can be completed in six main steps.

1. Prepare the Dough

In a medium bowl, combine the water, salt, and olive oil. Stir in the sourdough starter until evenly distributed. Add both flours and mix until a shaggy dough forms. If you don’t have whole wheat flour, use all plain flour.

2. Knead the Dough

Knead by hand for about 8–10 minutes or use a stand mixer with a dough hook on speed 2 for about 8 minutes. The dough should be soft, smooth, slightly tacky, and elastic but not sticky. Shape it into a smooth ball when ready.

3. Proof the Dough

Proofing develops flavor. You can choose a short rest or a longer ferment depending on time and flavor preference.

Option 1: Short Rest (about 1 hour)

Cover the dough and let it rest for around 1 hour for a milder flavor and quicker turnaround.

Option 2: Long Proof (4–5 hours)

For a more pronounced sourdough tang and deeper flavor, allow 4–5 hours of proofing. Use discard that isn’t overly old or excessively liquid if you plan to include it.

4. Divide the Dough

After proofing the dough should be pliable. Deflate it gently, then cut into equal portions. This recipe yields 10–12 pieces depending on the desired size; 10 portions make approximately 6-inch flatbreads. Roll each portion into a smooth ball and cover them with a clean towel. Let them rest 20–30 minutes to relax the gluten.

5. Shape the Sourdough Flatbreads

On a lightly floured surface, roll each dough ball into a thin disc about 6 inches across. The brief rest prevents the dough from snapping back; if sticky, dust lightly with flour. Keep unused dough covered to avoid drying.

6. Cook the Sourdough Flatbreads

Preheat a cast iron skillet or heavy pan over medium heat until hot but not smoking. Cook each disc directly in the dry pan:

• First side: about 30 seconds, until small bubbles appear.
• Flip and cook 1 minute until larger bubbles form.
• Flip again and cook 1–2 minutes more until the flatbread puffs. Gently press with a spatula if needed to encourage puffing.

Transfer cooked flatbreads to a clean towel and wrap to keep them warm and soft while you finish the batch.

Making sourdough flatbreads is an easy, rewarding way to enjoy the flavor and benefits of sourdough without a long bake. With minimal ingredients and flexible timing, these flatbreads are a practical addition to any kitchen rotation.

Video: How to make Sourdough Flatbread