Easy Rustic Sourdough Flatbread Recipe

Preparing the Dough

1. To get your sourdough starter ready for flatbread, activate it 12 hours before you plan to start making the recipe. Alternatively, you can use sourdough discard and allow it to ferment for a slightly longer period.
2. Take a large mixing bowl and mix together the sourdough starter, plain flour, warm water, yogurt, salt, baking powder, and melted butter.
3. Mix until there are no dry spots. If the dough seems to be too wet, add a tablespoon of flour at a time. 
4. Knead the dough on a lightly floured surface until it becomes smooth and elastic.
5. Place the dough back in a clean bowl, cover it with a cloth, and let it ferment at room temperature for a few hours.
6. It might take a bit longer if you are using sourdough discard or the room is not warm enough.

Shaping and Baking the Flatbreads

1. Divide the dough into 6 equal-sized balls (approximately 105 grams each), using a scale to ensure they all are the same size.
2. Place them a few centimeters apart from each other and lightly sprinkle them with flour. 
3. Cover them with cling film or a clean kitchen towel and let them rest for an additional 15-20 minutes. This step is important to facilitate easier rolling out.
4. Working with one dough ball at a time, shape them into the desired size with a rolling pin. I usually make a combination of thin circles with a diameter of 23 cm (9 inches) and thick circles with a diameter of 15 cm (6 inches) for various purposes.
5. Preheat a cast iron skillet or a non-stick pan over medium-high heat.
6. Lay one dough circle in the pan and cook for 30 seconds or until it starts forming bubbles then flip it with a tong. 
7. Cook the other side for a few minutes until brown toasted spots appear on the underside. 
8. Flip it again and continue cooking for a few additional minutes until the other side is cooked. 
9. Repeat this process until you have used up all the dough.