5 ingredients (including the salt) combine to make the most soft and tender flatbreads. I use these to serve with shawarma or hummus, for wraps and in place of tortillas. They come together so quickly and easily and are easy enough that young kids can help make them as well.
I purposefully feed my starter extra so I have can make a big batch of these.
One trick for rolling these out, don’t flour your board. Instead use a spray bottle to spray a little water or olive oil on your counter occasionally to keep the dough from sticking.
When using flour to roll out the dry flour will burn faster when you cook the flatbread and working extra flour in dough can make it dryer and less tender.
Cooking in a dry iron skillet is my favorite method but a griddle or other skillet would work as well.
You’ll know it’s time to flip when you get some bubble action!
These keep well in a ziplock bag at room temperature or in the freezer for longer storage. Just keep in mind if you brush them with a little melted butter and sprinkle with salt or cinnamon and sugar you WILL need to make an extra batch.
Ingredients
- 400 grams (2 cups) sourdough starter, discard or active
- 2 1/2 cups all purpose flour
- 1/2 cup plain yogurt, full fat, light, or Greek
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
Instructions
- Place the starter and yogurt in a large bowl and whisk together. If extremely thick add water a little at a time to make looser.
- Add the flour, baking powder, and salt and using a danish dough whisk or wooden spoon mix together until combined. (This also works well in a stand mixer with a dough hook)
- Knead by hand (or mix in your stand mixer) for several minutes until dough is smooth and well combined.
- Dough should be tacky but not overly slack. Add additional flour or water if needed if after kneading it is overly dry or wet. This can happen because sourdough starters and yogurts can vary quite a bit in hydration level.
- Cover and rest dough for 20-30 minutes. (sometimes I can’t get to it for an hour and that’s fine too)
- For large flatbreads divide into 12 pieces. Start heating your dry cast iron skillet, or griddle or pan of choice over medium high heat.
- Roll out dough using a dry countertop (spritz with a tiny bit of water or olive oil occasionally if sticking.) I like them about the thickness of a tortilla. Just remember to give extra or less cooking time depending on thickness.
- Cook until bubbles form and bread is browned in spots, then flip. Remove when cooked through.
- If desired, brush with melted butter and sprinkle with salt while hot.
