Sourdough Flatbread
Looking for new quick ways to use your sourdough starter? Try this recipe, it’s delicious! This flatbread recipe is one of my favorites! It’s quick and easy with only a few ingredients. With only a 30 min resting/rise time you can throw this together late in the afternoon and have it ready with dinner. My family likes this flatbread with so many of our dinners. It goes amazing with soup, curry, chili, hummus, or even with eggs for breakfast! You can refrigerate the leftovers for about 5 days or just freeze them for up to a month.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 cup sourdough discard
- ½ cup oat milk milk, or non flavored almond milk
- 1 tablespoon olive oil plus extra for cooking
Instructions
- In a mixing bowl combine flour, salt, sugar, and baking powder. Add in a 1/2 cup warm (100-110°) milk of choice, sourdough starter, and olive oil. Stir together until you have a shaggy dough formed.
- 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. Knead for 3-5 min.
- Add kneaded dough back to a clean bowl and allow dough to rise for about 30 min.
- Divide dough into 8 pieces. Roll each piece into round shapes about 1/4 inch thick.
- In a cast iron or non stick skillet heat 1 teaspoon of olive oil or other neutral cooking oil. Cook flatbread round until bubbles form in the dough, then flip and cook other side until slightly browned.
Notes
Keep cooked flatbreads wrapped in a towel to keep warm.