House Sourdough Flat Bread Recipe

Mix and Autolyse

In a large bowl, combine 3 cups all-purpose flour and 1 tsp fine sea salt. Add 1 cup active sourdough starter and 3 tablespoons warm water. Stir until a shaggy dough forms. Drizzle 2 tablespoons olive oil over the dough and incorporate. Cover the bowl with a towel or plastic wrap and rest 20–30 minutes (autolyse).

Stretch & Fold

After resting, perform 3 sets of stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the center, turning the bowl and repeating until all four sides have been folded. After the final fold, cover and let bulk ferment at room temperature until noticeably puffy and slightly risen, about 2–4 hours depending on starter strength and room temperature.

Portion & Rest

Turn the dough onto a lightly floured surface and divide into 4 equal portions for small flatbreads (or 2 portions for larger). Gently shape each portion into a loose ball, then cover and rest 20–30 minutes to relax the gluten.

Roll or Stretch

On a lightly oiled or floured surface, flatten each ball into a 7–9-inch round with your hands or a rolling pin to about 1/8–1/4 inch thickness. If you prefer airier pockets, leave slightly thicker. Place rounds on parchment or a lightly floured tray while preparing toppings.

Prepare Squash

Preheat oven to 425°F (220°C) if roasting squash in the oven, or plan to sauté on the stovetop. Toss 2 cups diced winter squash with 1 tablespoon olive oil, 1 tablespoon maple syrup or date molasses, 1 teaspoon ground cinnamon, 1 teaspoon salt, and 1 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet if roasting.

Cook Squash

Roast the squash in the preheated oven for 18–22 minutes, stirring once, until tender and lightly caramelized. Alternatively, sauté squash in a skillet over medium-high heat, tossing occasionally, until browned and soft, 10–12 minutes. Let cool slightly.

Prepare Fruit & Nuts

Roughly chop 3 tablespoons walnuts. Measure 3 tablespoons dried cranberries. Stir together 1.5 tablespoons date molasses with the cranberries and walnuts in a small bowl so fruit and nuts are lightly coated — this helps them adhere to the flatbread and distributes sweetness.

Preheat Cooking Surface

If cooking flatbreads on a pizza stone or cast-iron skillet, place it in the oven and preheat to 500°F (260°C) for at least 30 minutes. For stovetop cooking, heat a heavy skillet (cast iron) over medium-high heat until hot.

Top Flatbreads

Brush each flattened dough round lightly with 1/4 teaspoon olive oil. Distribute the roasted/sautéed squash evenly over the rounds (about 1/2 cup squash per flatbread if making 4). Scatter the cranberry–walnut mixture over the squash, pressing gently so it sticks. Drizzle about 1/2 teaspoon date molasses per flatbread (evenly) for a concentrated sweet note. Optionally sprinkle fresh thyme leaves and a pinch of flaky salt on top.

Bake or Cook

To bake: transfer flatbreads (on parchment) to the preheated stone or sheet and bake at 500°F (260°C) for 6–8 minutes until edges are blistered and golden and topping heated through. To skillet-cook: cook each flatbread 2–3 minutes on the first side until bubbles form and underside is browned, then flip and cook another 1–2 minutes until cooked through; add topping after flipping and cover briefly to warm the topping if needed.

Finish

Remove flatbreads to a rack. Immediately brush edges lightly with remaining olive oil, sprinkle with 1/2 teaspoon coarse or flaky sea salt divided among flatbreads, and let rest 2 minutes. Cut into wedges and serve warm.