Sourdough Flatbread
A delightful and versatile flatbread, perfect for any meal, with a warm, soft texture and a slight tang from sourdough.
Ingredients
For the Dough
- 1/3 cup active sourdough starter Must be active and bubbly
- 2 1/4 cups all-purpose flour Additional flour may be needed for dusting
- 1 tablespoon granulated sugar Balances flavor
- 1 teaspoon salt Enhances taste
- 3 tablespoons Greek yogurt, sour cream, or ricotta cheese Adds creaminess
- 2 tablespoons olive oil For richness
- 1/2 cup whole milk Provides moisture
Instructions
Preparation
- In a large mixing bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, salt, Greek yogurt, olive oil, and whole milk. Mix until no dry streaks remain, forming a cohesive dough.
- Assess the dough's consistency and add more flour as needed to achieve a manageable, slightly tacky texture.
- Cover the bowl with a damp tea towel and let it rise in a warm area for about 8 hours, allowing the dough to double in size.
Cooking
- Once risen, turn the dough out onto a floured surface and divide it into 8 equal portions, shaping each into a ball.
- Preheat a cast iron skillet over medium-high heat. Roll each dough ball into a flat disk about 1/4 inch thick.
- Cook each side of the rolled flatbread in the hot skillet for 1-2 minutes until golden brown and bubbles form on the surface.
- Transfer cooked flatbreads to a wire rack to cool slightly before serving.
Notes
For extra flavor, consider adding herbs or spices like garlic powder or rosemary to the dough. Serve with dips or use as wraps for sandwiches.