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I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.

  • Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.

  • Knead dough until smooth, 5 to 8 minutes.

  • Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.

  • Bake in the preheated oven until golden brown, about 30 minutes.

Cook's Note:

This bread does not rise. The sourdough starter gives it it's sharp taste, but probably won't cause it to rise. Bread should be flat, with some small air bubbles, and slightly crispy on top.

Nutrition Facts

130.7 calories; 4.1 g protein; 23.8 g carbohydrates; 15.6 mg cholesterol; 203.3 mg sodium. Full Nutrition