Sourdough Flatbread
Sourdough flatbread couldn't be easier to make. All you need are six simple ingredients, one bowl, and one pan to make this versatile flatbread.
Servings: 6
Calories: 223kcal
Equipment
- mixing bowl
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup sourdough discard
- ½ cup milk
- 1 tablespoon olive oil plus extra for cooking
Instructions
- Whisk the 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder together. Add the 1 cup sourdough discard, ½ cup milk, and 1 tablespoon olive oil and stir with a wooden spoon until combined.
- Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
- Place the dough back in the bowl and cover with plastic wrap. Allow the flatbread dough to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
- Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about ¼ inch thick.
- Brush one side with olive oil and place olive oil side down in a hot skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
- Repeat the cooking process until all of your flatbreads have been cooked.
Notes
Tips
- For this recipe you can use active sourdough starter or discard, either will work perfectly.Plain flatbread is great on its own but feel free to add additional herbs and spices for even more flavor.
- Don't worry if your discs aren't perfectly round. The irregular shape adds to the flatbread's rustic charm.
- To cook multiple flatbreads at one time, use a large electric griddle.
- Cook flatbread on high heat! Make sure your pan is plenty hot and wait a minute or two between flatbreads for the pan to reheat. The hot pan will create a crisp crust and once the dough's structure is set will prevent the flatbread from sticking.
Nutrition
Serving: 1 | Calories: 223kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 467mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 71mg | Iron: 2mg