FREE RANGING FOODIE

Post-Sourdough Era: Why We Love Flatbreads

You enjoy cooking—mostly. You care about your ingredients. One weekend you’re picking up a wedge of cloth-aged cheddar at the farmers’ market, the next you’re grabbing a block of supermarket tasty because you’re starving. Cooking is something you like to do, when the inspiration’s there. But sometimes… the mojo goes missing.

Enter: flatbreads. Australia has entered its flatbread era and honestly, it just makes sense.

Sourdough Was Great, Until It Wasn’t

In recent history, we all experienced the romance of sourdough, some of us even named our starters (RIP Jane Dough, Bread Pitt, and Bubbles). We learned about autolyse, hydration ratios, and cold-proofing and, for a while there, it was meditative and deeply satisfying. But now? Time’s tighter. The thought of maintaining a living jar of flour and water feels less ‘nurturing’ and more ‘third job.’

So what’s next for us once-keen bakers who still want that hands-on, homemade satisfaction minus the 12-hour commitment?

Flatbreads, obviously.

Global Roots, Local Love

Every food culture has a flatbread. And in Australia, we’re lucky enough to be surrounded by all of them—from wood-fired Lebanese bread at the corner bakery to the roti from your favourite Malaysian place to pillowy naan at your local Indian joint.

Even chefs are putting flatbreads front and centre on their menus:

In Melbourne, Old Palm Liquor serves a smoky, soft flatbread with creamy labne that’s all crunch-meets-cloud and I personally doubt they’ll ever remove it from the menu.
At Serai, flatbread goes bougie with their piaya, topped with king prawns and crab fat butter. It’s buttery, rich, and exactly what you want you didn’t know you needed in your life.
In Sydney, Midden by Mark Olive plates up a charred flatbread laced with Tasmanian pepper leaf, an earthy nod to native ingredients.

Fast, Flexible, Floury Fix

Flatbreads are having a serious moment, and they’re absolutely earning it. These unpretentious, wildly versatile breads tick all the boxes:

Quick to make – some are ready in 15 minutes
Use what you’ve got – plain flour, wholegrain, spelt, even gluten-free blends
No fancy gear needed – just a bowl, a rolling pin (or wine bottle), and a pan
Endlessly adaptable – pan-fried, baked, grilled; served with dips, curries, roasted veg, grilled meats, or cheese

Flatbreads are low-effort and high-reward—exactly the kind of cooking we need when we’re standing in the kitchen at 6pm staring at a tin of chickpeas and wondering what to make.

Flatbreads as Deinfluencing

This is the kind of cooking that suits the ‘what-have-I-got-in-the-cupboard’ crowd. A quick dough, a hot pan and whatever toppings you can find. Flatbreads are ideal for those nights you want to feel like a cook, without making it a production.

Yoghurt flatbreads – Yoghurt for texture and background flavour, miso for salt and umami. Roll thin and pan-fry.
Roti – Make your own with wholemeal flour, water, and oil OR buy flaky roti from the supermarket and serve warm with lentils or whatever curry you’ve frozen for ‘a rainy day.’
Socca – Chickpea flour makes this pancake-style flatbread a winner and gluten free. Mix it, bake it, slice it, top it with whatever your heart desires.
Got some pita to hand? A favourite snack from childhood until today is sardine pita pizza. Could not be easier!

And when you do feel like being one of those meal prep people? Flatbreads freeze beautifully.

From Midweek Fix to Weekend Showstopper

Flatbreads can go as big or as basic as you want.

Top one with roast pumpkin, feta and dukkah and suddenly Tuesday dinner’s a bit fancy. Or roll them up with scrambled eggs and hot sauce and pretend you’re brunching in your own café minus the bill. Squish some spiced mince on top and fry for a quick twist on the classic lahmacun.

So maybe the sourdough starter’s long gone, but your hands can still make something warm, satisfying, and entirely yours.

Flatbreads: they’re simple, versatile, and ready when you are.