Sourdough flatbread is easy to make and is a great way to use some sourdough discard. This flatbread recipe uses whole wheat flour for a healthy spin and delicious texture. Homemade flatbread is delicious dipped in hummus, as a side for any meal, or even made into pizzas!
A Sourdough Discard Recipe
This sourdough flatbread recipe is simple to put together and has so many delicious uses. While it does need a little bit of forethought since it needs to rest at room temperature for a bit, the work is easy!
One of the things I love the most about this sourdough flatbread recipe is that it makes perfect use of sourdough discard. If you’ve got a bubbling sourdough starter, use the discard in this recipe!
If it’s not sourdough discard day at your house, you can use your active starter just the same. The (other) best thing about this recipe is its versatility. It can be a side, an appetizer with hummus, or a gyro wrap.
These are similar to my homemade sourdough tortillas recipe, so if it’s burrito night at your house, I’d opt for those! Flatbread is thicker than tortillas, and this recipe includes whole wheat.
How to Make Sourdough Flatbread
The whole wheat flour added to this sourdough flatbread gives it a healthy spin, a really lovely texture, and the amazing flavor that whole wheat brings.
I like to use a mix of whole wheat and white flour, but it’s okay to increase the whole wheat and decrease the white flour if you prefer. It’s okay to use all whole wheat flour and omit the white flour too!
All-purpose flour: I prefer this organic flour, but use what you have.
Whole wheat flour: I like this whole wheat flour, but again, use what you have or is readily available to you.
Butter: Any butter is okay, or ghee works too.
Sourdough starter: Sourdough discard or any active sourdough starter will work perfectly!
Sourdough Flatbread Recipe
First, place the regular and whole wheat flour with the salt and baking powder into a food processor and pulse them together until they are combined.
Next, add the butter (or ghee) into the food processor and pulse until coarse crumbs form.
Now add in the sourdough starter, and pulse it all again until it’s combined.
Turn on the food processor and slowly drizzle in the warm water just until a dough ball forms. Keep in mind it may not take the entire half cup of water, and you can stop pouring once a ball forms.
Once the dough is ready, turn it out onto a board sprinkled with flour and knead it a few times until it’s soft.
Then, wrap the dough in plastic wrap (or beeswax wrap) and set it aside to rest at room temperature. It will need to rest for at least 4 hours and up to 24 hours, so be sure to plan accordingly.
When you’re ready to make the sourdough flatbread, remove the dough from the plastic wrap and divide it into 6-8 pieces that are roughly equal in size.
Form small balls with each portion of the dough, so it is easy to roll the sourdough flatbread out into the right shape.
Flatten each dough piece into a disc, then roll each one out until it’s about ¼” thick. Use a sprinkle of flour to prevent sticking if necessary.
It’s time to cook the flatbread! Heat a cast iron skillet over medium-high heat, allowing the pan to get very hot.
Then, place one flatbread dough into the dry skillet and let it cook for 1-2 minutes until bubbles start to form.
Then flip it and cook on the other side for an additional minute. Once the sourdough flatbread is fully cooked, remove it from the skillet.
Then repeat the rolling and cooking with the remaining discs until you have a delicious stack of whole wheat flatbread!
Sourdough Flatbread Ideas
Now that you have a warm and tasty stack of sourdough flatbread, you might be wondering how to eat them. The real answer is: However you want!
For inspiration, try these flatbread ideas to liven up your snacks and meals.
Wrap your sourdough flatbread with peanut butter and jelly or eggs and avocado as a breakfast wrap. Try spreading ricotta on it, and add sliced fig and a drizzle of honey.
I also love these paired on the side of a salad or almost any meal, with a brush of olive oil, a few thyme leaves, and a sprinkle of salt.
Get creative with your sourdough flatbread. It’s like a blank canvas, ready to enjoy with your garden veggies and delicious cooking!
More Sourdough Recipes
- How to Make Sourdough Starter
- Sourdough Blueberry Pancakes
- Mini Sourdough Appetizer Pizzas
- No Knead Sourdough Rye Bread
- Sourdough Naan Bread
- No Knead Sourdough Pizza
- The Easiest No-Knead Sourdough Bread
- Sourdough Discard Bagels
Sourdough Flatbread with Whole Wheat Flour
- Place the flours, salt, and baking powder into a food processor and pulse to combine.
- Add the butter (or ghee) and pulse until coarse crumbs form.
- Add the sourdough starter and pulse until combined.
- Turn on the food processor and slowly drizzle in the warm water just until a dough ball forms. You may not need to use the entire half cup of water.
- Turn the dough out onto a floured board and knead a few times until it’s soft.
- Wrap the dough in plastic wrap (or beeswax wrap) and set aside to rest at room temperature for at least 4 hours and up to 24 hours.
- When you're ready to make the flatbread, remove the dough from the plastic wrap and divide it into 6-8 roughly equal-sized pieces.
- Flatten each dough piece into a disc, then roll the disc about ¼” thick, using a sprinkle of flour to prevent sticking if necessary.
- Heat a cast iron skillet over medium-high heat. Allow it to get very hot. Then, place one flatbread dough into the dry skillet and cook for 1-2 minutes until bubbles start to form. Flip and cook on the other side for an additional minute. Remove the flatbread from the skillet and repeat the rolling and cooking with the remaining discs.
- You’ll want to start this recipe at least 4 hours ahead of time and up to a full day ahead of time.
- A higher ratio of whole wheat flour can be used if desired. Even 100% whole wheat flour is ok.