In Main Dishes, Recipes, Sourdough
Easy Homemade Sourdough Flatbread stacked on a plate with chicken gyro fixings in the background.

Click Image Above for Full Screen Chicken Gyro Recipe 

Homemade Sourdough Flatbread

Need some bread in a hurry? This sourdough flatbread is a family favorite for wraps, as a snack, or torn and dipped into hummus.

On a whim I tried making homemade sourdough wraps (flatbread). I thought surely if I threw together a little starter, flour, water and salt I could come up with healthy sandwich wraps…

After the fifth or sixth attempt, I’m happy to report this recipe is finally a home run! Ya’ll have no idea how much my family loves recipe testing! Bless their little hearts, they have no clue they’re part of mama’s test kitchen!

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.” – Julia Child

Make a batch or two of these sourdough wraps at the beginning of the week to have on hand for quick and easy lunches or dinners.

For our homemade chicken gyro recipe (including a cucumber & tomato salad and a tzatziki recipe) , click on the image at the top of the page!

Easy Homemade Sourdough Flatbread stacked on a plate with chicken gyro fixings in the background.

Sourdough Flatbread

Sourdough flatbread is a great alternative to sandwich bread. This simple recipe can be used for wraps, tacos, burritos or torn and used to dip with.
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Course: Breads
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8 flatbread
Calories: 229kcal
Author: Full of Days

Ingredients

Instructions

  • Mix together sourdough starter, flour, water, coconut oil and salt in a stand mixer using a dough hook. Allow to mix for 5 minutes, cover and let sit for 8 hours, or overnight.
  • Punch dough down and divide into 8 pieces, rolling each section into a small ball, place back into bowl and let sit 5-10 minutes.
  • Take one ball at a time and flatten with the palm of your hand on your counter top. Using a rolling pin, roll dough into a 6-9 inch circle about 1/4 inch thick.
  • Carefully lift dough and place into a hot cast iron skillet and cook for 30 seconds, flip over, cook for 30 seconds, flip again and cook for a final 30 seconds. Remove from pan and allow to cool slightly. Eat immediately or allow to cool completely and store in an airtight container and use within a few days.

Notes

  • This recipe does require an 8 hour soak time, however, if you'd like to skip the soak time, use sprouted flour.
  • Otherwise, our trick is to mix together the ingredients the night before, the next morning your dough will be ready for step 2.
  • This recipe makes 8 wraps and can easily be doubled.
  • These wraps are delicious filled with this Summer Salad. If you have any wraps left over after dinner, heat it up, melt a little butter on top and sprinkle with cinnamon and sugar! Homemade “healthy” elephant ears! OH JOY!

Nutrition

Serving: 1flatbread | Calories: 229kcal | Carbohydrates: 35.8g | Protein: 4.8g | Fat: 7.3g | Saturated Fat: 6g | Sodium: 292mg | Fiber: 1.3g | Sugar: 0.1g

Do you LOVE sourdough?

Check out our Sourdough eBook: Everyday Sourdough. It’s filled with easy to follow sourdough recipes for the everyday baker. If you’re new to sourdough, we’ve got tips and tricks to help guide you, including a troubleshooting section and glossary of sourdough terms (’cause let’s face it, sometimes sourdough baking takes some translation!). Click image for more info.

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Showing 17 comments
  • Avatar
    Joyce
    Reply

    I’ve tried this recipe twice both time the rise is beautiful but it’s to sticky to roll out. I needed at least 2 cups more flour. Going to try making bread with the recipe.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks for letting us know Joyce! I do tend to keep a pretty thick sourdough starter. My hydration level is probably close, just under 100% hydration. I do shy on the side of too thick when feeding.

      When I feed my sourdough starter I usually do equal parts starter and water, to just under double flour. For example, 1 cup starter, 1 cup water, just under 2 cups flour. Hope that’s helpful! But do remember your weather, humidity, temperature, etc. will all play into how your dough acts. So just learn to “read your dough” instead of the recipe and you should be able to adjust as needed. Sounds like you’ve figured out the right ratio for your starter’s hydration level with these wraps!

      We appreciate your comments!

  • Avatar
    Mary
    Reply

    I must have missed something because the dough was too sticky and thin after the 12 hours. I added more flour and the end product was more like a thick flour tortilla with no sourdough flavor. I won/t be making these again.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hi Mary, so sorry your flat bread didn’t turn out! This is one of our favorite recipes and have made it many times. I agree, there’s not much of a sourdough flavor here, you could always increase that by allowing for an extra long ferment time in the refrigerator for 12-24 hours. If you want to let me know what you did, maybe I can help troubleshoot? I will say that we keep a rather thick sourdough starter. It’s between a pancake and waffle batter consistency, not a runny starter like some prefer.

  • Avatar
    Linda Turner
    Reply

    I used VERY thick starter and it’s still way to sticky to roll out. I am going to have to add a LOT of flour to even ‘punch down’

  • Avatar
    Charlee
    Reply

    Followed this recipe exactly, after 8 hours the dough rose beautifully, but it was too sloppy to roll …. it was more like pancake batter 🙁 I use 100% hydration , well fed starter . The flour amount is way off on this recipe . More like 2-21/2 cups…. I would prefer to know the measurements in grams as that would be far more accurate.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Charlee, I understand completely about the grams measurements. Next time I make these I’ll be sure to weigh my flour and update the post. I do happen to keep a quite thick sourdough starter, so that may have been where the issue came from. Thanks for commenting.

  • Avatar
    John Kimbel
    Reply

    Can dough be frozen and if so at what stage

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Great question John! I haven’t tried freezing the dough, however if I WAS going to try it, I’d wait until the dough has fermented (6-8 hours), then I’d pop it in a freezer bag and freeze. Then I’d bring the dough back to room temp and continue with the recipe. Let us know if you try this and if it works!

  • Avatar
    John Kimbel
    Reply

    Can wraps be frozen and if so at what stage.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Another great question John! Yes, these wraps freeze beautifully. Let them cool completely before stacking in a freezer bag. Then, take out one at a time and let come to room temperature before using! You can also place a sheet of parchment paper between layers to prevent sticking. If the wraps aren’t cooled completely before freezing, they have a tendency to stick together. Enjoy!

  • Avatar
    Monica
    Reply

    Should the starter be active or is it okay to use it straight from the fridge or use “discard” or unfed starter?

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Great question Monica! The nice thing with this flatbread is you can use either active or unfed starter. HOWEVER, you will likely need to adjust the amount of starter used since an inactive starter is going to be more dense than a bubbly, active starter. So check the consistency of the dough and add more flour or water as needed.

      • Avatar
        Monica
        Reply

        Thanks so much for the quick response!! My boyfriend has LOVED the sourdough bagels I made with your recipe and I can’t wait to get “started” with this flatbread to go with our homemade falafel! \

        https://everydayfull.com/sourdough-bagels/

        • Kelsey Steffen
          Kelsey Steffen
          Reply

          Awesome! Mmm, now I want falafel!

  • Avatar
    Vicky
    Reply

    is it 2 or 11/2c flour and 1/3 or 1/4c oil? When rolling do you use oil or flour or none, also once mixed is it very sticky?
    Thank you

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Vicky, GREAT catch! You win the attention to details award! 😉 You can use 1/4 or 1/3 cup oil, I’ve used both amounts successfully but lately have been going with 1/4 oil. And for the flour, the recipe really should read 1 1/2-2 cups flour as the amount needed will depend on the hydration level of your sourdough starter.

      My starter is 100% hydration. This means I feed it equal parts water to starter to flour by WEIGHT (or 1 cup water, 1 cup starter and just under 2 cups flour). Your dough should not be too sticky (it shouldn’t stick to your hands when working with it). I don’t use any flour or oil when rolling it out and I have no problems with it sticking. I roll it right out onto my counter top, so I imagine this could vary depending on your work surface (I’ve also rolled it onto my kitchen table with great success and no sticking).

      Best of luck!

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