Sourdough Green Lentil and Kale Sheet Pan Flatbread

Name: Sourdough Green Lentil and Kale Sheet Pan Flatbread
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) sourdough dough, at room temperature, ready to use; 1 cup (200 g) green lentils, cooked, drained and cooled; 5 oz (140 g) fresh kale (preferably Lacinato), stems removed, roughly chopped; 4 cloves garlic, minced; 4 tbsp (60 ml) extra-virgin olive oil, divided; ½ medium (80 g) red onion, thinly sliced; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ medium lemon, zest only, finely grated (optional)

From the MyKitchenBank Kitchen

A rustic Mediterranean flatbread built on a sourdough base, studded with tender green lentils and garlicky kale, finished with olive oil and sea salt. The dough rises on the sheet pan while the toppings soften slightly, creating a bread that's hearty enough for lunch but refined enough for a dinner table. Perfect for sharing or serving alongside soup and cheese.

Prep: 25 min
Cook: 22 min
Wait: 1 hr 30 min
Total: 2 hr 17 min
Makes: 1 sheet pan flatbread (12×16 inches), 8 pieces

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Steps

Before you start

Have your sourdough dough at room temperature (if chilled, let it sit out 1–2 hours)
Cook the lentils ahead if not already done; they should be tender but hold their shape
Preheat oven to 450°F (230°C) about 15 minutes before the dough's second rise is complete
Roughly chop the kale into bite-sized pieces

1
Sauté aromatics
- Heat 2 tbsp (30 ml) olive oil in a shallow skillet over medium heat.
- Add the sliced red onion and minced garlic; cook for 3–4 minutes, stirring often, until softened and fragrant but not browned.
- Season lightly with salt and pepper.
- Transfer to a small bowl to cool slightly.
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Ready when: Onion is translucent, garlic is soft and fragrant
Tip: Don't let the garlic brown—it will taste bitter on the final bread.
2
Prepare sheet pan
- Line a 12×16-inch (30×40 cm) sheet pan with parchment paper.
- Drizzle 1 tbsp (15 ml) olive oil over the parchment, spreading it out with a pastry brush or your fingers to coat the entire surface lightly.
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Tip: Oil the parchment thoroughly to prevent sticking and help the dough brown evenly.
3
Shape dough on pan
- Place the sourdough dough in the center of the oiled sheet pan.
- Using your fingertips and hands, gently stretch and press the dough to fill the pan, working from the center outward.
- If the dough resists, let it rest for 2–3 minutes and stretch again.
- Aim for an even thickness of about ¼ inch (6 mm).
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Ready when: Dough fills the pan evenly with minimal gaps
Tip: Don't use a rolling pin—your fingertips create a more rustic texture and better spring.
4
Scatter lentils and kale
- Distribute the cooled green lentils evenly over the dough.
- Then scatter the chopped kale across the surface.
- The vegetables won't entirely cover the dough; that's intentional—it allows the bread to rise around them.
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Ready when: Lentils and kale are distributed across the dough
Tip: Keep kale pieces bite-sized; very small pieces can dry out and disappear into the bread.
5
Top with aromatics
- Spread the cooled sautéed onion and garlic mixture evenly over the lentils and kale.
- Drizzle the remaining 1 tbsp (15 ml) olive oil in a light zigzag pattern over the top.
- Sprinkle sea salt, black pepper, and red pepper flakes (if using) across the surface.
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Ready when: All components are distributed evenly
Tip: Use a generous hand with sea salt on top—it brings out the earthy lentil flavor.
6
Second rise
- Cover the sheet pan loosely with plastic wrap or a clean kitchen towel.
- Let the dough rise at room temperature for 45–60 minutes.
- The dough should puff slightly and feel airy when you gently poke it; you're looking for a gentle rise, not a dramatic one.
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Ready when: Dough has risen about 0.5 inches (1.5 cm) and feels airy
Tip: Sourdough rises more slowly than commercial yeast bread—don't expect it to double. A gentle rise is perfect here.
7
Preheat and bakeOven 450°F / 230°C
- About 15 minutes before the dough finishes rising, preheat your oven to 450°F (230°C).
- Once the oven is ready and the dough has risen, place the sheet pan in the center of the oven.
- Bake for 22–25 minutes, until the bread is deeply golden brown on top and the kale edges are slightly crispy.
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Ready when: Top is deep golden brown, kale edges are slightly crispy, bread sounds hollow when tapped on the underside
Tip: If the top browns too quickly but the bread feels soft, lower the oven to 400°F (204°C) and finish baking.
8
Cool and finish
- Remove the sheet pan from the oven and place it on a wire rack for 5–10 minutes.
- While still slightly warm, taste a small corner and adjust seasoning if needed.
- If using lemon zest, sprinkle it over the warm bread just before serving—the warmth will release its oils and aroma.
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Ready when: Bread is cool enough to handle but still warm
Tip: Add lemon zest at the end—heat can diminish its brightness if added too early.

Good to know

Tips

Sourdough's slow fermentation creates a complex, tangy crust—don't rush the second rise even if the dough seems slow to puff.
This flatbread is best eaten the day it's baked, when the crust is crisp and the interior is still moist. Day-old pieces toast beautifully.
For a more substantial meal, serve with a dollop of Greek yogurt and hot sauce on the side, or alongside a simple green salad dressed with lemon vinaigrette.
The bread works well cut into squares for sharing or larger rectangles for a single serving. A bench scraper or sharp knife makes clean cuts.

Make ahead

You can prepare the dough and toppings separately the day before. Shape the dough on the sheet pan, cover, and refrigerate overnight. In the morning, remove from the fridge 1 hour before baking to bring to room temperature, then add the cooled lentils, kale, and aromatics and proceed with the second rise.

Storage & reheating

Store at room temperature in an airtight container or wrapped in foil for up to 2 days. Toast slices briefly in a 350°F (175°C) oven to refresh. Freeze wrapped tightly in plastic wrap and foil for up to 1 month; thaw at room temperature or reheat wrapped in foil at 375°F (190°C) for 15–20 minutes.

Substitutions

green lentils, cooked → 1 cup (200 g) cooked farro, spelt berries, or pearl barley. Use any cooked whole grain with a firm texture. Avoid softer grains like couscous, which will become mushy.
fresh kale (preferably Lacinato) → 4–5 oz (120–140 g) fresh spinach, arugula, or Swiss chard, roughly chopped. Spinach and arugula will wilt completely; chard has a similar heartiness to kale. Reduce cooking time slightly for tender greens.
red onion → 1 small leek (white and light green parts only), thinly sliced and washed, or 0.5 medium yellow onion. Leeks are milder and cook to a silky texture; yellow onions are sharper. Sauté the same way.
sourdough dough, at room temperature → 1.5 lb (680 g) room-temperature all-purpose or bread dough, or 1 packet (7 g) instant yeast mixed into 500 ml warm water and 680 g all-purpose flour with 12 g salt. Commercial yeast dough will rise faster (20–30 minutes) and brown more quickly. Sourdough provides better flavor and a chewier crumb.