Garlic + Herb Sourdough Flat Bread Recipe - Wilson Homestead (2024)

Sourdough Flat Bread Recipe

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I am obsessed with sourdough.

My sourdough starter has a name even.

His name is Glenn.

I am apparently one of those odd people who likes to name their sourdough starters and house plants.

When I got Glenn this was one of the first recipes I made with him, and it is still a favorite to this day!

This is a great recipe to use up some sourdough discard. When you feed your sourdough starter, sometimes you have to discard some so there is room in your jar to add new flour and water.

I absolutely refuse to throw this discard away!

It just kills my thrifty spirit.

So I’ve gotten a little collection of recipes to make on the spot with that extra sourdough starter. They are generally just really easy, no-wait recipes, like this one.

You can literally just pour this out of your sourdough starter jar and it is ready to use. No adding it to the other ingredients and then letting it sit out overnight. You can pull it straight off the counter or out of the refrigerator and boom! Ready to go!

Watch my recipe video on YouTube

Sourdough Flat Bread Recipe

• 2 cups fed sourdough starter
• 1/2 tsp garlic powder
• 1/2 tsp himalayan pink salt + more for sprinkling
• virgin cold pressed olive oil for drizzling
• 5 to 10 cloves fresh pressed garlic
• herbs of your choice, chopped

You will want to use something like cast iron pans, or a pizza stone, or even a cast iron dutch oven for this. Something that can be pre-heated. Turn your oven on to 400F and stick your pans in. Let them thoroughly heat up.

Pour the two cups of fed sourdough starter (starter that has been fed the day before) into a bowl. Add in your garlic powder and salt and stir them in.

Now it is time to prepare whatever fresh herbs you are going to use. Generally I always use chives, oregano, and tarragon. I accidentally discovered that combination because they were the first three things to come back this spring in my garden.

You can use any herb combo though. Or even a single. Rosemary, sage, thyme would be delicious. You can theme it to go with an Italian dinner or anything! Just choose your herbs and chop them all up to have ready to go on top of the flat bread.

Baking Them

Take your pans out of the oven once they are heated enough. You just take a measuring cup (or some such thing that can scoop stuff haha) and use it to pour some of your starter mixture onto the hot pans. As much as you like. You can do a long oval shape, a circle, a large circle, several smaller circles, whatever you prefer. I usually preheat my two cast iron pans and do one big circle in each one, and that works out perfectly for the amount of starter I made. Then I just have to do one batch of cooking them.

Drizzle some olive oil over the top of them. Press your fresh garlic and sprinkle it all over. I’m obsessed with garlic so I do like five cloves on each one.

Now sprinkle your prepared herbs over the top. Shake a bit more salt over the top.

Pop them back in the oven for 5 to 10 minutes. You want them to be cooked all the way through and you’ll be able to see where little bubbles came through and they’ll be just slightly browned.

And they’re done!

I like to cut them into strips so they’re easier to eat. These make a great snack that is healthy and doesn’t take too much time. I also love bringing them as an appetizer to someone’s home! I don’t know about you, but I always have the hardest time thinking of appetizers! So I’m thrilled to have this good go-to in my pocket!

I hope y’all enjoy this easy sourdough recipe as much as we do!

And blessings.

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