Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one? You can! These are one of the easiest breads to make. Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread. You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough Bread, Multi-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch.
Sourdough Flat-breads THM-E
- 1 recipe of sourdough of your choice, Honey Oat, Multi-Grain, Tomato Basil, or Soft Rye Sourdough Bread
- Olive oil Spray
Preheat a griddle over medium-high heat for 3-4 minutes. Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked.
Flip the flatbread to cook the other side.
If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it. With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.
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You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.