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Either grilled or baked, sourdough adds a zing to this healthier bread


Makes 4 individual-sized flatbreads


1/2c whole-wheat, unfed sourdough starter

1/4c water

2tbsp olive oil

2 clove minced garlic

1c flour

1 tsp baking powder

olive oil, for cooking


Combine first 4 ingredients in a medium-sized bowl. Stir in the flour and baking powder and knead for 1min inside the bowl. Cover with plastic wrap and let sit 6hrs. Once risen (the dough won't rise a lot, keep in mind), cut into 4 equal pieces and, one at a time, roll out on a floured surface to a 6" circle (or circle-like shape).


For Baked: Preheat oven to 450 degrees. Line a baking sheet with tin foil and grease with oil. Place the flatbreads on the sheet and drizzle with oil then bake 5min till golden brown.


For Grilled: Preheat grill (outdoor or inside cast iron one) to medium-high heat and grease with oil. Cook one side 5-8min or until nicely brown, then flip and cook 4min till browned. ​



Wrap tightly in plastic wrap or in a ziplock bag and freeze up to two weeks. Heat in the oven or microwave without defrosting.