Sourdough Flatbreads with Za’atar
Soft, chewy, and brushed with olive oil and za’atar, these skillet-cooked flatbreads bring sourdough flavor and Middle Eastern flair to your table.
At a Glance
Loaf Style: Skillet flatbread
Skill Level: Beginner-friendly
Total Time: ~8–12 hours (includes bulk fermentation)
Prep Time: ~20 minutes
Yield: 6 flatbreads
Hydration: ~65%
Bake Temp: Skillet preheated over medium-high heat
Baking Vessel: Cast iron or heavy skillet
Ingredients
300g all-purpose flour
200g water
80g active sourdough starter
6g fine sea salt
15g olive oil (plus more for brushing)
For Topping
Za’atar spice blend
Olive oil, for brushing
Optional: Flaky sea salt
Instructions
Mix and Autolyse
1. In a large bowl, mix the flour and water until no dry flour remains. Cover and let rest for 30 minutes.
Add Starter, Salt & Oil
2. Add the sourdough starter, salt, and olive oil. Mix until fully incorporated and the dough is soft and slightly sticky.
Bulk Fermentation with Folds
3. Let the dough ferment at room temperature for 4–6 hours, performing 2–3 sets of stretch and folds every 30–45 minutes.
4. Once the dough is puffy and elastic, cover and refrigerate for 2–6 hours, or overnight for enhanced flavor.
Divide and Rest
5. Turn the dough onto a floured surface and divide into 6 equal portions. Shape each into a loose ball.
6. Cover and let rest for 30–45 minutes to relax.
Roll and Cook
7. Heat a dry cast iron skillet over medium-high heat.
8. Roll out one dough ball into a thin round (about 6–8 inches wide).
9. Lay the flatbread in the hot skillet. Cook for 1–2 minutes on each side, until puffed and blistered with golden spots. Repeat with remaining dough.
Brush and Sprinkle
10. While still warm, brush each flatbread with olive oil and generously sprinkle with za’atar. Add a pinch of flaky sea salt if desired.
Visual Cues
Flatbreads should puff slightly with toasted blisters and soft, bendable centers.
Brushed tops will glisten slightly with green-speckled za’atar and golden olive oil.
Why This Works
Sourdough discard lends complexity and softness to these flatbreads, while the olive oil enriches the dough for a pillowy bite. Cooking in a hot skillet delivers speed and char — and za’atar elevates it all with a citrusy, nutty finish.
