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Whipping up a batch of healthy whole wheat sourdough flatbread is a breeze and a fantastic method to repurpose that extra sourdough discard. It does require a bit of planning, as the dough needs some time to rest at room temperature, but the effort involved is minimal.
What I absolutely love about this particular recipe is its ability to seamlessly incorporate sourdough discard. Got a lively sourdough starter on your hands? Toss the discard into this mix! And if it’s not your usual discard day, no worries, your active starter will fit right in just as well.
I’ve completely fallen for both the process and the end product, to the point where baking these flatbreads has become part of my weekly routine. More often than not, I end up making a double batch — partly to quench my immediate hunger and partly to stash away in the freezer for easy lunch options during the week.
I’m partial to a blend of whole wheat and all-purpose flour in my sourdough flatbread, though feel free to tip the scales towards whole wheat if that’s more your style. You can make it even healthier by going all in with 100% whole wheat flour.
The inclusion of whole wheat flour not only injects a healthy twist but also adds a delightful texture and a rich, nuanced flavor that only whole grains can impart. The versatility of this flatbread is something I can’t get enough of — it’s just as at home being spread with hummus as it is serving as a hearty side or being transformed into mini pizzas.
Related Content: The Best Recipe for Sourdough Starter
How To Whip Up Sourdough Flatbread
Ingredients:
- All-purpose flour: I’m fond of organic, but any type will do.
- Whole wheat flour: I have a preference, but feel free to use whatever you have on hand.
- A pinch of salt
- A dash of baking powder
- Butter: Any kind works, or swap in ghee if you prefer.
- Sourdough starter: Whether it’s discard or an active starter, both work wonders!
The routine of making sourdough flatbread is something I enjoy. Start by tossing both types of flour, along with the salt and baking powder, into a food processor and give them a quick whirl to mix.
Next up, add the butter and pulse again until you’ve got a mixture resembling coarse crumbs.
Now’s the time to introduce the sourdough starter to the mix, pulsing once more to blend everything nicely.
With the food processor running, gently pour in the warm water just until the dough comes together into a ball. You might not need all the water, so just stop adding once the dough has formed.
Once the dough is ready, tip it out onto the counter and give it a few kneads until it’s nice and soft. I don’t typically flour my surface for this.
Wrap up the dough in some plastic wrap (or a beeswax wrap for a more eco-friendly option) and let it sit out at room temperature. It’ll need this rest for anywhere from 4 hours to a full day, so plan your flatbread adventure accordingly. I usually make this dough in the evening and let it sit overnight on the counter.
When it’s time to get cooking, unwrap the dough and divide it into 4-8 even pieces, depending on the size flatbread you want. If I plan to use them for a side dish, I usually divide into 4ths, but if I want them for mini pizza or hummus appetizers I’ll go for 8 pieces.
Shape each piece into a ball, making it easier to roll out into the perfect flatbread shape.
Flatten each ball into a disc, then roll them out until they’re about ¼ inch thick. If things get sticky, you can dust your work surface with a bit of flour, however I don’t usually need to do this.
Now, lightly oil a cast iron skillet and get it nice and hot over medium-high heat.
Place a piece of the rolled-out dough into the skillet and watch as it cooks, forming bubbles in about 1-2 minutes. Flip it over and give it another minute on the other side.
Once each flatbread is cooked to perfection, remove it from the skillet and carry on with the rest until you’ve got a lovely stack of whole wheat flatbread, filling your kitchen with an aroma that’s simply too good to resist.
Given my habit of keeping these flatbreads on hand, I’ve started freezing them post-cooking. I let them cool down completely, then layer them with parchment paper and slide them into a freezer bag. This stash ensures I’ve always got some sourdough flatbread ready for a spur-of-the-moment meal or when the craving hits. Thawing them is a cinch; a brief stint in a warm oven or on a hot skillet and they’re as good as new.
This weekly flatbread baking ritual has become more than just a culinary activity for me; it’s a way to connect with the timeless tradition of bread-making, to make the most of my sourdough starter, and to ensure there’s always something tasty and homemade on hand to enjoy or share. It’s a celebration of the art of sourdough baking, where nothing is wasted, and every bite is cherished.
Sourdough Flatbread Ideas
Now that you’ve got a warm stack of sourdough flatbread, the possibilities for enjoyment are endless. Beyond the classic favorites like crafting mini pizzas for a fun DIY pizza night or for use as soft tacos, these versatile flatbreads are ready for any culinary challenge. They’re also a favorite of mine as an appetizer, spread with hummus and topped with olives, diced red onion cucumber and feta cheese, making for a delightful start to any meal.
But why stop there? Here are six unique ways to elevate your sourdough flatbread game:
Brunch Delight: Transform your flatbread into a brunch masterpiece by topping it with a soft-poached egg, a sprinkle of crumbled feta, and a drizzle of hollandaise sauce. A few arugula leaves add a peppery touch to this luxurious open-faced sandwich.
Sweet Treats: For a sweet twist, slather your flatbread with Nutella or peanut butter, add sliced bananas, and a sprinkle of chopped nuts for a quick and indulgent dessert pizza. A final drizzle of caramel sauce seals the deal on this decadent delight.
Cheeseboard Charmer: Cut your sourdough flatbread into bite-sized pieces and toast them lightly. Serve alongside an array of cheeses, charcuterie, and fruit for an elegant addition to your cheeseboard that’s sure to impress your guests.
Savory Galette: Use the flatbread as the base for a rustic galette. Top with caramelized onions, roasted vegetables, and goat cheese before baking to perfection. It’s a simple yet sophisticated dish that’s perfect for a cozy dinner.
Grilled Flatbread Salad: Grill your flatbread until it’s slightly charred, then top with a fresh salad of mixed greens, cherry tomatoes, olives, and a light vinaigrette. It’s a refreshing and light meal that’s ideal for those warmer days.
Wrap and Roll: Spread a layer of herbed cream cheese on your flatbread, add slices of smoked salmon, capers, and thinly sliced red onions. Roll it up tightly, slice, and you’ve got elegant pinwheel appetizers that are as beautiful as they are delicious.
These sourdough flatbreads truly are a blank canvas, ready to be transformed by your culinary creativity and the bounty of your garden. Whether you’re in the mood for something savory or sweet, simple or sophisticated, there’s a flatbread creation waiting to be discovered. So go ahead, let your imagination run wild, and see where these versatile flatbreads can take you in your culinary explorations.
Healthy Whole Wheat Sourdough Flatbread
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ tsp salt
- ¼ tsp baking powder
- 2 tablespoons butter
- ¼ cup sourdough starter
- ½ cup warm water
Instructions
- Combine the flours, salt, and baking powder in a food processor and mix.
- Add the butter and pulse until you get coarse crumbs.
- Mix in the sourdough starter and pulse until everything is well combined.
- With the processor running, slowly add the warm water until a dough ball forms. You might not need all the water.
- Knead the dough on a surface until soft. You can flour the surface if needed.
- Wrap the dough and let it rest at room temperature for 4 to 24 hours.
- When ready, divide the dough, roll each piece into a disc, and cook in a hot cast iron skillet until bubbly and golden.
Notes
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