Sourdough Flatbread (rectangle-shaped for pizzas)
This sourdough flatbread recipe is perfect for making pizzas and appetizers. It's got the texture of a pizza crust when baked and takes only a few minutes in the oven. We love adding homemade bbq sauce and shredded chicken to make grilled flatbread pizzas!
Ingredients
- 1 tsp salt
- 1/2 cup fed sourdough starter
- 1/2 cup water
- 1/2 Tbsp avocado oil (or melted butter)
- 1/2 tsp raw honey (or pure maple syrup)
- 1 1/2 cups all-purpose flour
Instructions
Prepare Your Starter
- BEFORE YOU GET STARTED: Feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe. (Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Mix Ingredients
- In a large bowl, mix together salt, sourdough starter, water, avocado oil, and honey until combined.
- Add in flour and mix until the dough is shaggy. The texture will depend on the hydration of your starter.
- Use your hands to bring the dough together with your hands into a ball. Add 1-2 Tbsp extra water if needed.
Knead the Dough
- Turn the dough out onto the counter. Knead the dough for 2-3 minutes. Add a little flour if the dough starts to stick.
- Place dough back into the mixing bowl and cover loosely with a damp towel, lid, or plastic wrap.
Bulk Ferment
- Let the dough ferment at room temperature for 10-12 hours until it has doubled in size. Please see notes below!
- Optional: Once the bulk fermentation is finished, place the dough in the fridge for up to 48 hours if you want more gut benefits or need more time before baking.
Prepare to Bake
- Preheat oven to 425 degrees Fahrenheit with a pizza stone or large sheet pan inside.
Shape Flatbreads
- To continue the recipe, turn dough out on the counter. Dust counter with flour if dough is sticking.
- Cut dough into 2 equal pieces.
- Roll one dough piece out into a rectangle about 1/4 of an inch thick. Repeat with the second piece.
Bake Flatbreads
- Place both rolled out dough pieces on the preheated pan or stone (if there's room so they don't touch) and bake for 5 minutes.
- Then flip the flatbreads and cook on the other side for 5-7 minutes.
- Remove when the dough is fully cooked. Let cool and enjoy!
Video
Notes
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:
- If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.