Soft u0026amp; Chewy Homemade Sourdough Flatbread

These soft skillet sourdough flatbreads are chewy, tender, and packed with naturally tangy sourdough flavor. Made with simple pantry ingredients and cooked in a hot skillet, they develop beautiful golden bubbles and lightly charred spots while staying soft and flexible. Perfect for wraps, sandwiches, dipping, flatbread pizzas, soups, curries, or enjoying warm with your favorite dips.

Ingredients

• 500 g bread flour
• 280 g water
• 200 g active sourdough starter
• 30 g olive oil
• 15 g salt
• Semolina or cornmeal, for rolling
• A little olive oil, for cooking

Instructions

1. Mix the Dough: Combine bread flour, water, active sourdough starter, olive oil, and salt in a large bowl. Mix until a rough dough forms. Cover and rest for 30 minutes.
2. Knead: Knead by hand for about 10 minutes, or use a stand mixer with a dough hook until the dough becomes smooth, soft, and elastic.
3. Bulk Ferment: Cover the bowl and let the dough ferment until it becomes puffy and approximately doubles in size. The exact time will depend on room temperature and starter activity.
4. Divide: Transfer the dough to a lightly floured surface and divide it into approximately 50 g portions. Shape each portion into a loose ball.
5. Rest: Cover the dough balls with a clean towel and let them rest for 30 minutes. This relaxes the gluten and makes rolling easier.
6. Roll: Lightly dust your work surface with semolina or cornmeal. Roll each dough ball into a thin round.
7. Cook: Heat a cast iron skillet or heavy frying pan over high heat. Lightly grease with a few drops of olive oil. Cook each flatbread for about 1 minute per side, or until puffed, bubbly, golden, and lightly charred.
8. Keep Soft: Stack the cooked flatbreads and wrap them in a clean kitchen towel to trap steam and keep them soft and flexible.