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Tomatoes and ricotta on a sourdough flatbread, on a plate, on a marble surface,

Sourdough Flatbread

A quick and easy, no frills sourdough flatbread.
5 from 2 votes
Prep Time 30 mins
Cook Time 19 mins
Course Appetizer
Cuisine Mediterranean
Servings 8 servings
Calories 300 kcal


  • 2 heaping cups all-purpose flour I like King Arthur
  • 2/3 cup 200g sourdough starter, unfed
  • 1/2 cup milk can be non-dairy
  • 1/4 cup yogurt can be non-dairy
  • 1 tsp salt


  • Mix everything together in a bowl until well combined. If the dough is sticky, sprinkle with a little extra flour.
  • Cover and let rise until doubled or almost doubled, about 4-8 hours on the counter or a few days in the refrigerator. The longer you ferment, the better the taste.
  • Scrape the dough out of the bowl and onto a lightly floured countertop. Knead lightly and divide into 8 pieces. Roll each piece into a bowl and cover with a towel for 10 minutes to let the dough relax. Heat a dry cast iron pan over medium high heat. Roll one piece of dough at a time with a rolling pin about 1/4” thick, adding as much flour is needed to prevent sticking. Transfer the dough to the pan and cook until browned in spots, then flip and let cook a few more seconds. You may need to adjust your heat to find that perfect sweet spot. Let flatbreads cool on a wire rack to prevent steaming issues. Flatbreads keep well in the refrigerator, just toast to revive.