Try this easy sourdough flatbread recipe for a simple, delicious homemade bread! Perfectly customizable and great for any meal, it’s a fun way to use your unfed sourdough starter.

Sourdough flatbread, also known as sourdough naan is perfect for busy families or anyone looking to use up their sourdough starter discard. The sourdough starter adds a unique tangy flavor and a soft, chewy texture, making the flatbread more flavorful and satisfying than regular bread.

Don’t have a sourdough starter? Get my free guide so you can make your own!

What is Flatbread?

Flatbread is an unleavened bread typically made with simple ingredients like flour, water or dairy, and salt. It’s rolled out flat and cooked on the stovetop or in a brick oven. Most common flat breads include naan bread, pita bread, and tortilla shells. Flatbread dough is simple to make, making it the perfect option for a fast, fresh bread that can be served with a variety of dips, meals, or as a base for pizzas.

Why You’ll Love This Recipe

You’ll love this sourdough bread because it’s an easy recipe that you can mix early in the morning and have for dinner with just a few minutes of frying time. It’s perfect for pairing with your favorite dips, soups, or as a base for sandwiches and wraps. Plus, it’s a great way to use up sourdough discard and turn it into something delicious!

Ingredients

All-Purpose Flour: This is the year I’ve set a goal to learn to mill my own flour because of all of the nutritional benefits, but quality all-purpose flour works perfectly for this recipe. You can also replace 1/2 of a cup of white flour with whole wheat flour for a nuttier flavor.

Sourdough Discard: Discard is just an unfed sourdough starter straight from the refrigerator.

Yogurt: You’ll want to use plain dairy yogurt or Greek yogurt. Non-dairy is also an option for this recipe.

Milk: Whole milk or even unsweetened almond milk works, but when I have it, I prefer to use raw milk.

Olive Oil: Extra virgin olive oil is always my preferred oil of choice due to its nutritional benefits.

Salt: We always use Redmond’s Real Salt in our home. It’s the only salt we purchase because it’s unrefined and does not contain additives.

How To Make Sourdough Flatbread

Prepare the Dough
Add all of the wet ingredients to a large mixing bowl and combine. Then add the flour and salt. Stir together with your dough whisk or use your hands to incorporate everything together. You want to make sure there are no dry pieces, so mix well.

Let The Dough Rest
Cover the bowl with plastic wrap and leave it out at room temperature until it doubles in size. Times will vary but the warmer the kitchen, the faster it will rise.

Shape
Using a bowl scraper, remove the dough from the bowl and place it on your work surface or counter. Then, divide the dough into 8 equal pieces and form each piece into a ball. Cover it with a tea towel and let it rest while you prepare the skillet. *At this point, the dough could be refrigerated for up to 3 days covered in plastic wrap!

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Preheat and Roll the Dough
Heat a cast iron pan over medium heat for 5-10 minutes. You want the skillet to be hot when you add the dough. While the cast iron is heating, take each section of the dough and use a rolling pin to roll out the dough balls to about 1/8” thick—no need to make a perfect circle.

Cook the Flatbread
One at a time, add the rolled dough to the hot cast-iron skillet. Cook for about 2 minutes and then flip it over and cook for an additional minute. Flip it again and you should notice that the flatbread begins to get fluffy. Remove from the hot pan and serve warm!

Flavor Add-ins

To make your sourdough flatbread even more flavorful, consider adding a few basic ingredients to the dough or topping.

Garlic- Brush on a little bit of melted butter and a sprinkle of garlic salt to make sourdough flatbread even more flavorful.
Herbs- Add fresh herbs like rosemary or thyme to the dough or sprinkle on top.
Cheese- Sprinkle some shredded parmesan cheese or mozzarella over the dough before baking or grilling. The cheese will melt and add a bit of crispiness to the edges.

Sample Baking Schedule

I find sample baking schedules helpful but keep in mind that you can adjust the times to fit your schedule. What’s great about this recipe is that you can mix the dough before leaving for work and then make sourdough flatbread once it’s time for dinner!

8 am: Mix the dough
4:30 pm: Divide and shape
5:00 pm: Cook & Serve

Tips & Tricks for Perfect Flatbread

Thickness:
When making sourdough flatbread, the thickness of the dough can greatly affect the final result. If you roll the dough out thin, you’ll get a crispier flatbread with a delicate texture, perfect for dipping or using as a crunchy base for toppings. If you prefer a softer, chewier flatbread, roll the dough a little thicker—this will create a more substantial bread that’s soft and fluffy on the inside, ideal for wraps or as a side to heartier dishes.

Cooking Variations:
There are several ways to cook your sourdough flatbread, each offering a unique texture. Try cooking your sourdough flatbread in a hot skillet, on a hot grill, or even in the oven at 450° for about 6-8 minutes.

Storage & Reheating Instructions

Sourdough discard flatbreads can be stored at room temperature. Once the flatbread has cooled, I typically place it inside a storage bag. You can also freeze it for longer storage by placing the flatbread in a freezer safe bag and freezing it for up to 3 months.

Flatbread can be enjoyed at room temperature but if you want to reheat it, simply reheat it on the stovetop or inside the oven. I do not recommend reheating it in the microwave as it will be chewy in texture.

If you try this recipe and love it, I would appreciate it if you took the time to leave a 5-star review. Be sure to tag me with your bakes!

Easy Sourdough Flatbread

Try this easy sourdough flatbread recipe for a simple, delicious homemade bread! Perfectly customizable and great for any meal, it’s a fun way to use your sourdough discard.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Prep Time 5

Cook Time 5

Fermenting Time 8

Total Time 8 10

Serving Size 10 flatbreads

Ingredients

1 cup sourdough discard
1/4 cup plain full-fat yogurt
1/2 cup whole milk
2 1/2 cups flour
1 tsp sea salt

Instructions

Add all of the wet ingredients to a large mixing bowl and combine. Then add the flour and salt. Stir together with your dough whisk or use your hands to incorporate everything together. You want to make sure there are no dry pieces, so mix well.
Cover the bowl with plastic wrap and leave it out at room temperature until it doubles in size. Times will vary but the warmer the kitchen, the faster it will rise.
Using a bowl scraper, remove the dough from the bowl and place it on your work surface or counter. Then, divide the dough into 8 equal pieces and form each piece into a ball. Cover it with a tea towel and let it rest while you prepare the skillet. *At this point, the dough could actually be refrigerated for up to 3 days covered in plastic wrap!
Heat a cast iron pan over medium heat for 5-10 minutes. You want the skillet to be hot when you add the dough. While the cast iron is heating, take each section of the dough and use a rolling pin to roll out the dough balls to about 1/8” thick—no need to make a perfect circle.
One at a time, add the rolled dough to the hot cast iron skillet. Cook for about 2 minutes and then flip it over and cook for an additional minute. Flip it again and you should notice that the flatbread begins to get fluffy. Remove from the hot pan and serve warm! *You can add a little olive oil to the pan if you feel you need it but I did not.