Grilled Sourdough Flatbread

This 2025 top recipe from Three Sisters Executive Chef Joey Edwards is the perfect go-to appetizer to complement meals for any and every occasion.

Grilled Sourdough Flatbread
Makes six individual flatbreads

Ingredients:

• 506 grams all-purpose flour
• 56 grams rye flour
• 11 grams sugar
• 9 grams kosher salt
• 7 grams instant yeast
• 5 grams baking powder
• 350 grams oat milk, warmed to 110°F
• 61 grams sourdough starter, room temperature
• 32 grams olive oil, plus extra for the bowl, countertop and parchment paper

To make:
Place the all-purpose flour, rye flour, sugar, salt, yeast and baking powder into a mixing bowl, and whisk to combine.

Place the milk, olive oil and sourdough starter into the bowl of a stand mixer. Using the dough hook attachment, mix on low speed to combine. Add the dry mixture and mix on low speed for 5 minutes. Switch to medium speed and mix for another 3 minutes.

Transfer the dough to a lightly greased countertop and knead three to four times to shape into a ball. Rub the bowl from the stand mixer with a small amount of olive oil and transfer the dough back to the bowl.

Cover the bowl with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Fold the dough onto itself two to three times, recover, and set aside to double in size again, about 30 minutes.

Transfer the dough to a lightly greased countertop and cut into six even portions, about 170 grams per piece. Cover lightly with a towel and set aside for 30 minutes.

Heat a grill pan over low heat or heat a grill to low. Lightly oil two sheets of parchment paper and, one at a time, place each piece of dough between the parchment paper and roll to ¼-inch thickness, about 8 to 10-inches in diameter.

Grill each flatbread on each side until cooked through and grill marks appear, about 4 minutes per side. Serve warm.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!