Description

This easy sourdough flatbread recipe creates blistered, herbed discs with a chewy texture and incredible aroma, perfect for a quick and wholesome homemade meal.

Ingredients

Scale

1 cup (240g) active sourdough starter
2 cups (240g) all-purpose flour
0.5 cup (120ml) warm water
1 teaspoon (5g) fine sea salt
3 tablespoons (45ml) extra virgin olive oil
2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)

Instructions

Mix Dough: In a medium bowl, combine 1 cup active sourdough starter, 2 cups all-purpose flour, 0.5 cup warm water, and 1 teaspoon fine sea salt until just combined and shaggy. Cover and let it rest at room temperature for 30 minutes.
Divide & Shape: Lightly flour a clean surface. Divide the dough into 6 equal portions. Gently flatten each portion with your hands or a rolling pin into thin discs, about 0.25 inch thick.
Pan-Fry: Heat a 10-inch cast iron skillet over medium-high heat until smoking slightly (3-5 minutes). Cook one or two discs at a time for 2-3 minutes per side until beautifully blistered and golden brown.
Brush with Herbed Oil: While the flatbreads cook, mix 3 tablespoons olive oil with 2 tablespoons fresh chopped herbs in a small bowl. Immediately after removing each hot flatbread from the skillet, brush generously with the herbed oil.

Notes

To avoid tough flatbread, keep dough handling minimal. Ensure skillet is very hot (smoking slightly) for desired blistering. For best results, aim for thin, consistent 0.25 inch thick discs. Variations include adding red pepper flakes, grated Parmesan, or serving plain for kids.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Bread
Method: Pan Frying
Cuisine: General

Nutrition

Serving Size: 1 flatbread (100 g)
Calories: 240 calories
Sugar: 1 g
Sodium: 330 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: sourdough, flatbread, easy, herbed, quick, weeknight, cast iron, family-friendly, bread