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Sourdough Flatbreads
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4.21 from 39 votes

Greek Yogurt Sourdough Flatbreads

Leftover sourdough starter paired with tangy Greek yogurt creates the best homemade flatbreads.
Course: Bread
Keyword: Sourdough Flat Bread
Servings: 8
Author: Emilie Raffa

Ingredients

  • cups /300 g all-purpose flour
  • 1 tablespoon /12 g sugar
  • 1 teaspoon /5 g fine sea salt
  • ½ teaspoon baking powder
  • ½ cup /120 g leftover starter
  • ¼ cup /60 g Greek yogurt
  • ¼ cup /60 ml oil
  • 1 to 2 tablespoon /15 to 30 ml warm water
  • 2 tablespoon /28 g unsalted butter, melted

Instructions

  • Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the leftover starter, yogurt, oil, and 1 tablespoon (15 ml) of water. Mix with your hands until a rough dough forms. The dough should feel soft but not sticky. Add more water or flour as needed to get the right texture. Cover with a damp kitchen towel and let rest for 1 hour.
  • Remove the dough onto a lightly floured work surface. Flatten into a rectangle, and then divide into 8 equal pieces, about 80 grams (23/4 oz) each. Cover with a damp towel.
  • Working with one piece at a time, roll the dough into a thin circle about 8 inches (20 cm). The exact shape does not need to be perfect—you’re looking for something slightly smaller than the width of your skillet. Note: Thinly rolled dough will get you soft, bendable flatbreads; thicker rolled dough will create puffy flatbreads.
  • Melt the butter in a small saucepan or in the microwave. Warm a large cast-iron skillet over medium-low heat.
  • Place the dough into the warm, dry pan and cook for 2 to 3 minutes on one side. When the dough puffs up and has a few bubbles on the surface, brush lightly with some of the melted butter and flip it over. Cook for 1 to 2 minutes on the other side. When finished, brush with more butter and transfer to a cutting board. Wrap in a towel to keep warm. Roll out the next piece of dough and cook the rest of the flatbreads.
  • These sourdough flatbreads are best enjoyed warm. You can also reheat them in a low oven, about 275°F (140°C), in a foil package. For crispy flatbreads, reheat directly on the center oven rack.
  • Flatbreads will keep fresh stacked, wrapped, and stored at room temperature for 1 to 2 days. Reheat as indicated above for best texture. To freeze, cover the flatbreads in plastic wrap and foil for up to 3 months.
  • TIP: After you’ve made this recipe, try spicing up the dough with different seasonings. Chopped herbs including rosemary and sage are always nice or try a light dusting of garlic powder and sesame seeds. Sometimes I’ll fold in a handful of chopped scallions, which gives the dough a mild onion flavor.

Notes

Excerpted with permission from Artisan Sourdough Made Simple by Emilie Raffa, Page Street Publishing Co. 2017. Photo credit: Emilie Raffa