Sourdough Flatbread

This easy sourdough flatbread recipe is made using simple ingredients and can be used for so many different things. Seriously this might just be the most versatile sourdough recipe ever and requires no baking powder or commercial yeast.

Tortillas, souvlaki, wraps, pizza bases, pita, burritos, flatbread, naan - it's all covered with one, easy to mix and easy to work with dough!

This sourdough flatbread is also vegan, dairy and egg free. If you are looking for a sourdough recipe made with Greek yogurt, you might like this sourdough naan bread recipe, which is a little more traditional.

Why You’ll Love This Sourdough Flatbread Recipe

Versatile dough – Use it for tortillas, naan, wraps, pita, pizza bases, or even homemade chips—all from one simple recipe.

Soft, pliable texture – These flatbreads are foldable, bendable, and packed with that signature sourdough flavor.

Easy to make ahead – The dough can be refrigerated for up to 48 hours, making it perfect for busy weeknight meals.

How This Sourdough Flatbread Recipe Came About

This recipe was actually a happy accident. My family eats a lot of sourdough pizza (seriously, it’s a weekly staple in our house). But we also love tacos, wraps, and anything you can stuff with meat, salad or veggies (check out all our fave sourdough dinner ideas).

One night, I had some leftover pizza dough and decided to toss it into a hot skillet instead of the oven. What came out blew me away—perfectly puffed, bubbly sourdough flatbreads that were soft, bendable, and downright delicious. From that moment on, this dough became a family favorite. It even makes the best sourdough pita chips!

The dough is silky smooth and not at all sticky, so the kids can get involved in shaping and rolling it too!

Ingredients

• Bread Flour - i always use bread flour to create these sourdough flatbreads, but you can use all purpose flour if you prefer. The dough can be a little stickier in this case, but use use slightly less water. You can also replace half the bread flour with whole wheat flour too. In this case you might need a splash more water.
• Water
• Sourdough Starter - this recipe can be made with either active sourdough starter or sourdough discard, the difference will be in the time it takes for the dough to ferment. One caveat here though is that if you are using discard, you'll want to make sure that your starter isn't completely brand new, otherwise your discard won't have the leavening power you need.
• Salt - I've used sea salt, but use whatever salt you like to use.
• Olive Oil - I've used olive oil to keep the dough soft and pliable. You can use melted butter if you prefer, but after testing this recipe multiple times, I find the dough texture is much better with olive oil.

How To Make Sourdough Flatbreads

Measure out all of your ingredients into a large mixing bowl. You don't have to pre mix, you can just add them all in on top of one another. This dough is extremely forgiving.

Gently combine all the ingredients so it forms a shaggy dough. Let the dough sit covered for around 30 minutes.

Once the dough is hydrated, it's time to knead it. You can do this by hand or you can use a stand mixer, it's completely up to you. You'll need to knead the dough by hand until the texture of the dough is smooth and silky. This usually takes around 10 minutes, depending on how hard you knead it.

Once the sourdough flat bread dough is sufficiently kneaded, cover with plastic wrap or a damp dish towel and leave to rise at room temperature until it has doubled.

This may take several hours, depending on the temperature of your kitchen. Watch the dough and it will show you when it's ready, rather than going by a set amount of time. Using 200g of sourdough starter means the process will happen faster than if you used less (because the amount of sourdough starter you use really does matter).

Once the dough has doubled, separate the dough into equal pieces so they are ready to be rolled out. I find around 50g to 100g to be the perfect size, but you can make them larger or smaller if you like.

The easiest way to do this is to flip the dough onto your counter, making sure the sticky side is facing up. Use a metal dough scraper to gently cut chunks of the dough away. Gently form into a loose ball.

Leave the balls on your counter top, covered with a dish towel, for around 30 minutes to allow the gluten to relax. Once the dough has relaxed you can easily roll them out into rounds using a rolling pin.

Have some semolina or cornmeal handy to use if you're using a rolling pin so the dough doesn't become sticky. The olive oil in the dough will make it quite elastic though.

When you're ready to cook, heat a frying pan, skillet or bbq plate until it's HOT! These flatbreads need a hot, fast cook.

Add a few drops of olive oil to your cooking surface and carefully drop the flat bread onto it (if you find the dough has "shrunk" a little from when you shaped it, just gently use your hands to stretch it a little before you drop it in the pan).

They will only need around 1 minute each side. They will bubble up and brown very quickly. Once it bubbles, flip to the other side to brown and then remove.

If you aren't eating them straight away, keep the flatbreads stacked and wrapped in a flour sack dish towel to ensure they stay nice and soft and pliable. The residual heat inside the stack maintains a beautiful soft texture to these sourdough flatbreads.

How To Use Sourdough Flatbreads

Here are just a few delicious ways to enjoy this dough

• Tortillas – Roll thin and round, and cook for the perfect sourdough tortillas (see my sourdough discard tortilla recipe for more tips).
• Wraps – Roll into larger rounds or ovals for soft wraps—great with grilled meats, salads, or simple lunch fillings.
• Souvlaki – Serve with marinated meats, fresh veggies, and sauces for a handheld feast.
• Naan Bread – Roll thicker, top with sesame seeds, cook on a hot skillet, and brush with garlic butter (for a more traditional recipe using Greek yogurt, use this sourdough naan recipe).
• Mini Pizza Bases – Use 100g dough balls for kid-friendly make-your-own pizzas. We actually love making pizzas with the leftover flatbreads!
• Pita Bread – Roll into thicker rounds, cook in a HOT skillet, and slice open to stuff (or use my traditional sourdough pita bread recipe here).
• Pita Chips or Tortilla Chips – Cut leftover flatbreads into triangles, drizzle with olive oil and seasonings, then bake until crispy. Perfect for dipping!

Honestly, the possibilities are endless with this dough. Once you try it, you’ll find yourself using it in place of store-bought wraps and flatbreads all the time.

How to Store + Freeze

This dough can be made in advance and stored in the fridge for up to 48 hours before you want to use it. Allow it to come to room temperature before you roll it out as it will be much easier to handle.

When cooking your sourdough flatbreads, pile them into a flour sack dish towel and keep them wrapped to ensure they stay soft and pliable. They will stay soft like this for several hours, meaning you can prepare them well in advance if you want to.

Cooked sourdough flatbreads can be frozen between sheets of parchment paper inside a ziploc bag. Allow them to thaw at room temperature and warm gently in the microwave or oven before using.

Sourdough Flatbread FAQs

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