If, like me, you adore the flavour of sourdough, give these sourdough flatbreads a go. They’re simple to make, with far less steps than a sourdough loaf, and absolutely delicious.
Sourdough is a great thing to work with, and recently I’ve really enjoyed learning more about sourdough and its intricacies.
My sourdough starter, Clive, happily sits on my kitchen counter waiting to be brought out for recipes like this. If you want to make it, you will need a sourdough starter. You can either buy one, or make your own (it’s really easy – just takes a bit of time. This is a good recipe to follow).
There is no getting around the fact that you need to give sourdough time. But in this recipe, you just need to leave the dough for 4 hours (though you can leave it up to 24 hours), so it is ready reasonably quickly.
Ingredients, Substitutions and Variations
- Flour – use plain or all purpose flour.
- Water – tap water is fine. It’s best if it’s tepid.
- Salt – coarsely ground sea salt is perfect.
- Sourdough starter – it’s best if you feed your starter the day before you make this, so that it is nice and bubbly.
Top Tips
- Kneading your dough Sourdough does not need heavy kneading. Just mix and massage with your hands enough for the dough to come together.
- Dough consistency Your dough should be soft (not sticky) and come together nicely. If it’s too dry and doesn’t come together, add a splash more water. If it is sticky, add a teaspoon more flour.
- Cooking the sourdough flatbreads Make sure that your pan is hot before adding the dough, otherwise it could stick.
Sourdough Flatbreads
Ingredients
- 240 g plain flour
- 60 g water
- 3 tbsps sourdough starter
- 1 tsp salt
Instructions
- Combine all of the ingredients in a large bowl. Mix well with your hands until the dough starts to come together, then Mold and work the dough until it forms a ball. Cover and leave for 4 hours – 24 hours.
- When you are ready to cook, flour a work surface and tip the dough onto it. Divide the dough into 8 equal pieces, and roll each one into a ball. Use a rolling pin to roll them out to 0.5cm thick.
- Put a heavy bottomed frying pan over a high heat. When the pan is hot, add the flatbreads (cook a couple at a time in batches). Cook for 3 minutes, until golden brown and starting to puff up, then flip and cook the other side for 3 minutes. Remove from the heat and serve.
More sourdough recipes:
- Rosemary Sourdough Focaccia
- Homemade Sourdough Pizza
- Homemade White Sourdough Loaf
- Asparagus and Bacon on Sourdough
- Classic Welsh Rarebit Sandwich with Sausage
These Sourdough Flatbreads are wonderfully easy to make and deliciously tangy. Perfect for wraps or as a side, they bring a delightful homemade touch to any meal.
This sourdough flat bread was sooo tasty! Will enjoy it over and over again I’m sure.
I often make sourdough discard flatbread, but this is even easier! Only three ingredients, and they turned out perfect! Will make them again for sure.
This Sourdough Flatbread recipe is wonderful! It’s easy to follow and results in delicious, versatile flatbreads with a great texture. Perfect for any meal. Thank you!
This flatbread recipe turned out so well! It was light and fluffy, and so easy to make. They actually tasted really great with Indian food in place of naan!