Roasted Salt & Pepper Sourdough Flatbread
Delightfully thin and tender sourdough flatbread, pan-roasted until beautifully golden with crispy edges and a soft, airy centre. Made with fermented sourdough starter for a gentle tang, then finished with a generous sprinkle of flaky sea salt and cracked black pepper. Simple, wholesome, and irresistibly delicious — perfect for scooping, dipping, or enjoying on its own! Naturally dairy-free and egg-free.
Shared by jessy
Time
20 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Dough;
- 1 cup active sourdough starter (fed and bubbly)
- 1½ cups all-purpose flour or whole wheat flour
- ½ cup warm water (adjust for thickness)
- 1 tsp sea salt.. 1 tbsp olive oil (plus extra for roasting)
- Optional: ½ tsp sugar or maple syrup (to feed starter)
- #For Topping;
- Flaky sea salt.. Freshly cracked black pepper
- Extra olive oil for brushing
👩🍳 Instructions
- 1
Mix dough: In a medium bowl, combine sourdough starter, flour, water, salt, and 1 tbsp olive oil. Stir until a shaggy, soft dough forms — it will be slightly sticky. Add 1–2 tbsp more flour if too wet, or water if too stiff.
- 2
Ferment (rest): Cover bowl loosely. Leave at room temperature for 8–12 hours (overnight works great!) until dough has risen slightly and smells pleasantly tangy. It will be bubbly and airy.
- 3
Prep to shape: Lightly flour a clean surface. Divide dough into 6–7 equal portions. Roll each into a ball. Let rest 10 minutes so it relaxes.
- 4
Roll thin: Using a rolling pin, roll each ball into a very thin round — about 2–3 mm thick. The thinner it is, the crispier it will be when roasted!
- 5
Roast: Heat a dry skillet or cast-iron pan over medium-high heat until hot. Lay flatbread in the pan. Cook 1–1½ minutes until golden brown spots appear and bubbles form on top. Flip and cook 1 minute more until puffed and cooked through.
- 6
Finish: Brush hot flatbread lightly with olive oil. Immediately sprinkle with flaky sea salt and plenty of cracked black pepper. Stack and serve warm!