How to make Puffy, Soft, Chewy Sourdough Flatbread | The Best Sourdough Flatbread Recipe!

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: yeast

Whole wheat starter adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

In a bowl, add water, 1 teaspoon of salt, and 2 and 1/2 tablespoons of olive oil.

Add 75 grams of active and bubbly sourdough starter to the bowl and mix until combined.

Add 2 cups of plain flour and 1/2 cup of whole wheat flour to the mixture and combine.

Knead the dough using a stand mixer with a dough hook attachment on speed two for about 8 to 10 minutes until soft, smooth, and a bit tacky.

If the dough is too sticky, add 1 or 2 tablespoons of flour; if too dry, add 1 or 2 tablespoons of water to achieve the right consistency.

Cover the dough and let it rise for about 4 hours, or if you prefer, let it rest for 1 hour without fermenting.

After 4 hours, deflate the dough and divide it into 10 equal parts, shaping each into a small ball.

Cover the dough balls with a tea towel and let them rest for 20 to 30 minutes to relax the gluten strands.

Dust the work surface and each dough ball with flour, then roll each ball into a circle approximately 6 inches in diameter.

Preheat a skillet on medium heat and lay the rolled dough disc onto the hot skillet, baking for 30 seconds or until small bubbles form.

Flip the dough and cook for about 1 minute on the other side until bigger bubbles start to form.

Flip again and cook for another 1 to 2 minutes until the bread puffs up; press the surface if it doesn't puff up.

Keep the cooked breads covered in a dry kitchen towel to retain warmth and softness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens