This Sourdough Flatbreads recipe comes together in about 30 minutes and uses just one skillet for a quick and easy weeknight meal that your family will absolutely love!
Ingredient Breakdown
You’ll want to gather these ingredients for your Sourdough Flatbreads:
- 100 g sourdough starter: This is the magic ingredient! It gives the bread that lovely tangy flavor and helps it rise.
- 1 tbsp sugar: A touch of sweetness helps balance the sourness of the sourdough.
- 100 g bread flour: For that chewy, nice texture.
- 150 g wholemeal flour: Adds richness and a nutty flavor.
- 1 1/2 tsp coriander seeds: Smell those delightful spices!
- 1/4 tsp black peppercorns: Just a bit of heat helps elevate the flavor.
- 1 small garlic clove: Fresh garlic is always better, am I right?
- 60 ml extra virgin olive oil: For a luscious, rich taste.
- 1 tsp sesame seeds: Give it a little crunch!
- 2 tsp za’atar: A fabulous Middle Eastern spice blend that gives it an aromatic lift.
- Flakey sea salt: Just a couple pinches to finish it off with flavor!
Let’s Get Cooking!
Step 1: Mix It Up!
In a large bowl, dissolve the sourdough starter, sugar, and a couple pinches of salt into about 150 ml of lukewarm water. Mix in the bread and wholemeal flour, working it until it becomes a rough dough. Now, let it rest for 10 minutes, this little break gives the gluten time to develop, making the dough easier to handle later.
Step 2: Knead Time
Once the dough has rested, tip it out onto your work surface and start kneading. You’ll want to do this for about 10 minutes. Because of the high wholemeal content, the dough may feel a bit sticky and won’t be super smooth, that’s totally okay! If it sticks too much to your hands, sprinkle some flour to loosen it up. Place the dough back in a clean bowl, cover it with a damp tea towel, and let it rise for around 3-4 hours. You don’t need it to double in size; just let it become a tad aerated with a few bubbles under the surface!
Step 3: Spice It Up!
For a lovely aromatic oil, toast the coriander seeds and black peppercorns in a small frying pan for about 60 seconds until fragrant. Then, roughly grind them in a spice grinder or mortar and pestle. Crush the garlic using a knife or garlic press into a fine paste. Combine the olive oil, spices, garlic, and sesame seeds in a small saucepan and heat the mixture until the garlic begins to sizzle heavily, be careful not to burn the garlic!
Step 4: Time to Cook!
Now, let’s make those flatbreads! Warm up a cast iron skillet or a large non-stick frying pan over medium-high heat. Divide the dough into 6 equal pieces, and roll one piece into a flat disk about 0.2 cm thick and 20 cm in diameter. Keep the other dough pieces covered with a damp towel. Cook the rolled-out dough in the pan for about a minute until you see both smaller and larger bubbles forming all over the surface. Flip it over and cook for another 60 seconds until you see light charring on both sides.
As soon as you take the flatbread out, brush it with half a tablespoon of that aromatic oil and sprinkle some flakey sea salt on top. Cover the flatbread with a bit of kitchen paper and a kitchen towel to trap the steam and keep it nice and soft while you repeat with the remaining dough.
If you loved this Sourdough Flatbread recipe, be sure to check out my best sourdough recipes for more delicious ideas!
What Makes This Recipe Special
Quick & Easy – Perfect for Busy Nights
These flatbreads come together in under 30 minutes and require minimal cleanup. You only need one pan to cook them, making it super easy on those busy weeknights.
Comfort Food – Loaded with Flavor
Honestly, there’s nothing better than the smell of freshly cooked flatbreads wafting through the kitchen. They are loaded with flavor from the spices and garlic, making them irresistible. Your family will love being involved in this fun cooking process, too!
Customizable – Use What You Have
This recipe is incredibly customizable. Want to make it with herbs? Go for it! Got leftover veggies? Toss them in! You could even turn these into wraps for lunch the next day, how’s that for versatility?
How to Serve This Sourdough Flatbread
Serving Suggestions
These flatbreads are absolutely perfect as a base for a variety of meals. Try them as a wrap for grilled chicken, topped with your favorite salad, or simply serve them with dips like hummus or tzatziki. The options are endless!
Storage and Reheating Tips
- Storage: Keep your leftover flatbreads in an airtight container in the refrigerator, where they’ll be good for about 2-3 days.
- Reheating: The best way to reheat these flatbreads is in a skillet for just a minute or two on each side. It’ll help them regain that wonderful texture!
- Freezer-Friendly: Yes, you can freeze them! Just wrap the baked flatbreads tightly in plastic wrap and place them in a freezer bag. They can be stored for up to a month. When you’re ready to use them, simply thaw and reheat in a skillet.
Funny story about this recipe, last week, I was trying to impress some friends who love homemade sourdough. I thought I was a pro, but when I went to roll out the flatbreads, I realized I’d accidentally left one piece of dough in the fridge overnight! It actually turned out to be my favorite batch yet, the extra fermentation gave it a more complex flavor.
So, don’t stress too much if things don’t go perfectly! Sometimes, the happy accidents are the best. This is the beauty of cooking; it’s all about experimenting and enjoying the process.
Remember, food is not just about feeding the body. It’s about bringing people together, sharing experiences, and enjoying moments that turn into wonderful memories.
The versatility of this easy sourdough flatbread recipe truly shines when you start welcoming ingredients you have on hand. Whether you’re making a cozy family dinner or a delicious snack, you’ll find these flatbreads are sure to please!
I can’t wait for you to try these sourdough flatbreads! They’ve quickly become a staple in my kitchen, promising smiles at every meal. Enjoy the cooking process, dive right in, and happy baking!
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Sourdough Flatbreads
Ingredients
Method
- In a large bowl, dissolve the sourdough starter, sugar, and a couple pinches of salt into about 150 ml of lukewarm water. Mix in the bread and wholemeal flour, working it until it becomes a rough dough. Let it rest for 10 minutes.
- Once the dough has rested, tip it out onto your work surface and start kneading for about 10 minutes. Place the dough back in a clean bowl, cover it with a damp tea towel, and let it rise for around 3-4 hours.
- Toast the coriander seeds and black peppercorns for about 60 seconds until fragrant. Grind them, and then combine with crushed garlic, olive oil, sesame seeds in a small saucepan and heat until the garlic begins to sizzle.
- Warm up a skillet over medium-high heat. Divide the dough into 6 pieces, roll one into a flat disk about 0.2 cm thick and 20 cm in diameter. Cook for about a minute until bubbles form, then flip and cook for an additional 60 seconds.
- Brush the cooked flatbread with half a tablespoon of aromatic oil and sprinkle with flaky sea salt. Cover with kitchen paper and a kitchen towel to keep it soft while you repeat with the remaining dough.