Quick & Easy Sourdough Flatbread
Made with JUST sourdough starter, this oven-baked restaurant style flatbread is both crowd-pleasing and gut-pleasing!
Print Recipe
Equipment
- Pizza stone or cast iron skillet
- Pizza Cutter
Ingredients
- 1-1.5 cups sourdough starter
- 1 tbsp olive oil or butter
- 1/2 tsp course salt or sea salt
- 1 tsp garlic powder optional, see notes for variations
- Fresh or dried herbs optional, see notes for variations
Instructions
- Place a pizza stone or cast iron skillet in a cold oven and heat to 450 degrees.
- Once the stone and oven is preheated, take out your stone and brush with a thin layer of olive oil or butter. I definitely prefer olive oil for this step.
- Pour sourdough starter directly onto hot stone and spread into desired shape. Work somewhat quickly because the flatbread will start cooking on contact! You can do a round shape or something a little more square if you prefer.
- Sprinkle with salt, garlic powder, and herbs, if desired.
- Bake for 15 minutes.
- Remove from oven, cut into rectangles or triangles using a pizza cutter. Serve!
Notes
Flavors and Variations:
- Everything Bagel Sourdough Flatbread: Top with 1 tablespoon or so of everything bagel seasoning before baking.
- Garlic & Herb Sourdough Flatbread: Before baking, top the flatbread with a few cloves of minced garlic, drizzle on about 1 tablespoon of additional olive oil, and sprinkle with a tablespoon or so of dried or fresh herbs. My favorite herbs for this one are rosemary, oregano, and basil.
- Cheesy Sourdough Flatbread: After removing the baked flatbread from the oven, brush with additional butter or olive oil and top with shredded cheese. I like to do a blend of mozzarella, cheddar, and parmesan cheese, or just whatever I have on hand. Then, broil on low for 2-3 minutes until the cheese is melted to your liking.
- Cinnamon Sugar Sourdough Flatbread: Before baking, sprinkle the flatbread with 2-3 tablespoons of brown sugar or coconut sugar, along with 1 teaspoon of cinnamon.
Servings: 6
Calories: 270kcal