Gluten Free Sourdough Flatbread

This sourdough flatbread is soft, flexible, and has just a hint of sourness from the sourdough! Its easy to mix up, easy to cook, and delicious to eat. It makes for a great naan or pita bread substitute, or the basis for a lunchtime wrap. You can even eat it on its own with butter!

Greek Chicken Sandwich

Shown here: chicken pita, with taziki sauce. Yum!

A great use of sourdough discard

If you happen to also be on a sourdough journey, then you know that there is always sourdough discard to spare. A healthy sourdough starter generates so much of that sour goodness! This recipe will use up that extra discard, imparting just a hint of sourdough flavor.

I've written this recipe with the idea that you will want to immediately cook and eat your sourdough flatbread. However, if you are not impatient like me, you can leave the dough to ferment overnight in the fridge. This will give it an extra sourness which is absolutely delightful.

Make some today, some tomorrow

This recipe makes eight flatbreads. If you have a small family, that might be too much. And unfortunately, flatbread does not keep well in the fridge once its been cooked. It tends to loose that great fresh taste and texture. So if you don't think you'll be able to eight all eight pieces in one sitting, simply cook up half today, and half tomorrow. The dough only gets better in the fridge overnight!

Gluten Free Sourdough Flatbread

1 cup Sourdough Starter
1 cup Sorghum Flour Can also use Millet flour
1 cup Tapioca Starch Or other starch, such as arrowroot, or cornstarch
1 tablespoon Baking Powder
4 tablespoons Psyllium Husk
1 teaspoon Salt
1 1/2 cups Water Warm
1/3 cup Greek Yogurt

(1) Start with the Sourdough starter, and add the dry ingredients to it: the sorghum flour, tapioca starch, baking powder, psyllium husk, and salt. Make sure the starter is well incorporated into the dry ingredients; the mixture should resemble corse sand.

(2) Add the greek yogurt. Then add the water in small portions, mixing the entire time. If you are using a kitchenaid stand mixer like I do, then you might have to scrape the bottom of the bowl to make sure you have everything properly incorporated into the dough.

(3) Start heating your pan. I use cast iron, and it can take a minute to get to the right temperature. Add about a tablespoon of oil to the pan.

(4) Divide your dough into eight sections, and roll each of them into a ball. Lightly dust your rolling surface and the dough with extra sorghum flour.

(5) Roll the first section out, to about 1/4 inch thickness. You should get a round flatbread, about 6-7 inches wide.

(6) Place your first flatbread into the hot pan. After a minute, flip it, and brush a little oil on top. Keeping the flatbread moist in this way will encourage it to bubble up.

(7) Cook the bread on each side for 1-2 minutes, or until both sides have golden brown spots. While the flatbread is cooking, roll out the next dough ball so that it is ready to go.

(8) Enjoy as a sandwich wrap, or plain with butter!

Last updated
May 13, 2024

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