• In a large mixing bowl, measure out the buttermilk, sourdough starter, olive oil and water. Mix this together until combined with your hand or a dough whisk.
• Next, add the quick oats, rye flour, whole wheat flour, and all purpose or bread flour to the large bowl. Mix this until you have a shaggy dough and then let rest for 30 minutes covered with a tea towel.
• After the 30 minutes add the salt and knead for 6 minutes until the dough has come together.
• Cover with plastic wrap or a bowl cover and refrigerate overnight or 12-16 hours.

The Next Day:

• When you are ready to roll out the flatbread take the dough from the fridge and place on a clean work surface.
  
• Divide the sourdough flatbread dough, with a bench scraper, into 10 or 12 equal pieces depending on the size of flatbread you would like. (The ones pictured are divided into 10 pieces – roughly 125g each.)
  
• Once you have the dough divided take and roll the dough into a ball aside. I just place mine to the side of my workspace while I finish rolling the rest of the pieces.
• Preheat your griddle, or cast iron skillet, to a medium-high heat 5 minutes before you are ready to start frying your flatbread.
• Taking one ball at a time roll out the flatbread on a lightly floured surface. I like to roll them out slightly thicker than you would a tortilla. I prefer to roll them into rectangles, but you can also do circles if you prefer.
• Cook on the hot skillet or griddle on each side 2-3 minutes or until it is cooked through, and you have nice brown speckles on your flat bread.
• Move to a tea towel and cover, adding to the stack as you make more.
• Finish all the dough balls and enjoy!
• You can enjoy right away or place in a freezer bag or airtight container and freeze for up to 3 months.
• Simply remove from freezer and either warm in the microwave or place on the griddle to warm back up.