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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



  • 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.


  • 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!


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