Sourdough Flatbread
One of my favourite sourdough discard recipes! An easy flatbread that boasts of incredible flavour and texture.
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Servings: 10 Flatbread
Ingredients
- 1 Cup Warm Water
- ¾ Cup Sourdough Discard
- ¼ Cup Olive Oil
- 3½ Cups Flour
- 1 Teaspoon Sea Salt
- ½ Teaspoon Baking Soda
Instructions
- In a medium bowl, combine your water, discard and olive oil, stir well. Sprinkle on top of the wet ingredients your flour, sea salt and baking soda. Using your fingers, stir your dry ingredients gently on the top and then start to combine your wet and dry ingredients together.
- Once they are mostly combined in the bowl, place the dough on a non floured surface and start kneading it. It will feel a little sticky but keep kneading until the dough is very uniform. If too sticky, add some flour to your surface. Cover with a damp towel and knead after 15 minutes. Then cover again with a damp towel and let rest for 1 hour.
- I use either a non-stick pan or my cast iron for this on a medium heat. If you cook these on a low temperature, the flatbreads will be dry or crisp instead of soft! Ensure your pan has a little bit of butter or olive oil on it for texture and reduce burnt spots. This may have to be reapplied after every few flatbreads cooked.
- Divide your dough into 10 equals pieces. On a non floured surface, use a rolling pin to roll your dough piece very thin. Take your flatbreads and place it on the hot pan and cook until it bubbles. Flip and continue to cook the other side. When finished cooking each tortilla, place on a plate under a very damp towel. This will stop it from drying out!
- Repeat to all your dough and eat warm! Feel free to leave plain or brush a garlic herb butter or olive oil over the tops to enhance that flavour.
- These keep in the fridge for a week and reheat beautifully in the microwave.