Feb 11, 2024

SOURDOUGH FLATBREAD

Sourdough Flatbread

PREP TIME 10 Minutes

COOK TIME 4 Minutes

REST TIME 1 Day

TOTAL TIME 24 Hours 14 minutes

INGREDIENTS

2 cups all-purpose flour (260g)
1 cup Active Sourdough Starter (226g) or Sourdough Discard (285g)
1/2 cup milk (105g)
1 tsp baking powder (4g)
1 tsp salt (6g)
1 Tablespoon olive oil (13g)

INSTRUCTIONS

CREATE THE DOUGH

To a large bowl, add the flour, sourdough starter (active or discard), milk, baking powder, olive, and salt.
Mix until most of the flour has been incorporated. I like to mix the ingredients with a dough whisk, but you can also do so with a wooden spoon or by hand.
Remove the dough from the bowl and place it on a lightly floured work surface.

KNEAD THE DOUGH

To knead the dough, grab a piece and fold it towards the center and press the heel of your hand into the dough.
Turn the dough clockwise a quarter turn. Repeat for about 2-3 minutes. The dough may look a little lumpy, but that is okay.
If the dough is looking dry, sprinkle a little extra water. If the dough is sticky, sprinkle a little extra flour.

LEAVE TO REST

If you are using an active sourdough starter, place the dough in a greased bowl and cover it with plastic wrap, or I like to use a reusable shower cap.

Leave in a warm place to ferment for 18-24 hours.

If you are using an unfed sourdough starter, cover the dough with a tea towel, and let the dough rest for at least 30 minutes. I've left it for longer - 2-4 hours. This allows the gluten to relax so it is easier to stretch.

SHAPE AND FRY

Once the dough has rested, take a bench scraper or sharp knife and cut it into 8 equal parts. I will cut the dough into quarters and then cut each piece in half. They don't have to be perfectly equal pieces, just eyeball them.
Before you begin rolling out the dough balls, sprinkle a little extra flour on your work surface and on the rolling pin.
Roll out each dough ball one at a time. You want them pretty thing, about a 1/8 inch. They don't have to be a perfect circle to be perfectly tasty!
Preheat your cast iron pan to medium heat.
Grease the hot pan with a little bit of olive oil or vegetable oil.
Place one flatbread in the cast iron at a time.
Cook for a couple of minutes. The dough will start to bubble and puff up.
Before I flip to the other side, I like to pour a little olive oil on top of the flatbread for extra flavor and blisters. Flip and cook for 1-2 minutes more.
Remove from the pan and repeat until all of the sourdough flatbread has been cooked.

NOTES

Sourdough flatbread will stay fresh for up to 2 days at room temperature. Store in an airtight container or sealed bag for optimal freshness. After the second day, you can store them in the refrigerator till day 5. Reheat in a frying pan on low heat until pliable and warm.
If the stovetop is occupied, the oven will do the trick! Preheat your oven to 500 degrees F and lay your flatbread on a baking sheet. Cook the flatbread for 3-4 minutes on each side or until puffed and brown. Since you are not using oil as you would in the skillet, the flatbread may be a bit crispier.
For some added flavors, sprinkle in some shredded cheese, minced garlic or onion, dried herbs, or even some everything bagel seasoning just before you are about to knead the dough. For a sweet version, sprinkle them with cinnamon and sugar once you pull them from the frying pan.