Ingredients
- 2 cups all-purpose flour (280 grams)
- 1 cup active sourdough starter or sourdough discard (240 grams)
- 1/2 cup milk (120 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- Extra olive oil for frying
Instructions
- In a large mixing bowl, combine the flour, sourdough starter or discard, milk, baking powder, salt, and olive oil.
- Mix until a shaggy dough forms using a spoon, dough whisk, or your hands.
- Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes until smoother.
- If the dough feels sticky, add a little flour. If too dry, add a splash of water.
- If using active sourdough starter, place the dough in a greased bowl, cover, and ferment for 18 to 24 hours until doubled in size.
- If using sourdough discard, cover and let the dough rest for at least 30 minutes or up to 4 hours.
- Divide the dough into 8 equal portions.
- Roll each portion into a thin round about 1/8 inch thick.
- Heat a lightly oiled cast-iron skillet or non-stick pan over medium heat.
- Cook one flatbread at a time for about 2 minutes until bubbles form.
- Drizzle a little olive oil over the top, flip, and cook another 1 to 2 minutes until golden and blistered.
- Repeat with the remaining dough and serve warm.
Notes
- Both active sourdough starter and sourdough discard work well in this recipe.
- Resting the dough improves texture and makes rolling easier.
- A cast-iron skillet gives the best blistered texture.
- Whole wheat flour can replace part of the all-purpose flour for a nuttier flavor.
- Dairy-free milk substitutes work well if needed.
- Store flatbreads at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze cooked flatbreads with parchment paper between layers for up to 2 months.
- These flatbreads can also be used as personal pizza crusts.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Bread
- Method: Skillet Cooked
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 165
- Sugar: 1g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 2mg
