Sourdough Greek Yogurt Flatbread with Tangy Starter
Soft, pillowy flatbread combining tangy sourdough starter with creamy Greek yogurt for enhanced flavor and texture. These pan-cooked rounds puff beautifully when heated, creating pockets perfect for stuffing or serving alongside Mediterranean dishes. The addition of yogurt creates an exceptionally tender crumb while the starter adds complex flavor depth. Brushed with melted butter during cooking, they emerge golden and aromatic. Perfect for weeknight dinners when you want fresh bread without the lengthy fermentation process.
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 4 oz leftover starter
- ¼ cup Greek yogurt
- ¼ cup neutral oil
- 1 to 2 tablespoons warm water
- 2 tablespoons butter, melted
Instructions
- 1
Whisk together flour, sugar, salt, and baking powder in a large bowl
- 2
Add starter, Greek yogurt, oil, and 1 tablespoon water
- 3
Mix with hands until ingredients form rough dough, adding more water if needed to absorb dry ingredients
- 4
Cover bowl with plastic wrap and let rest for one hour
- 5
Divide dough into 8 equal pieces and form each into a ball
- 6
Roll out each dough ball into 8-inch circles
- 7
Warm cast iron skillet or griddle over medium low heat
- 8
Place dough circle in skillet and cook for 2 to 3 minutes until it puffs up
- 9
Brush top with melted butter and flip so buttered side is down
- 10
Cook for 1 to 2 minutes more, then brush other side with butter
- 11
Transfer to towel-lined basket to keep warm
- 12
Continue with remaining dough balls, stacking in basket
- 13
Serve warm
Tips
Keep cooked flatbreads wrapped in towels to maintain warmth and prevent drying out while cooking remaining pieces.
If dough feels sticky during rolling, lightly flour your work surface and rolling pin to prevent sticking.
Watch for the telltale puffing during first cooking phase - this indicates proper heat and timing for perfect texture.
Good to Know
Store cooled flatbreads wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days.
Dough can be prepared through resting step and refrigerated overnight. Bring to room temperature before rolling.
Serve warm as a side bread, use for wraps, or tear for dipping in hummus or olive oil.
Common Mistakes
Use medium-low heat to avoid burning exterior before interior cooks through.
Don't skip the resting period as it allows flour to hydrate properly for easier rolling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these flatbreads?
Yes, wrap cooled flatbreads individually and freeze for up to 3 months. Thaw and reheat in a dry skillet for best results.
What if my sourdough starter is very thick?
Add an extra tablespoon of water to compensate for thick starter consistency, adjusting gradually until dough comes together properly.
How do I know when the flatbread is done?
Look for puffing during first cooking phase and golden brown spots on both sides. The bread should sound hollow when tapped.