I love a sourdough flatbread. For years, the prefect recipe has eluded me. The grocery store options leave a hell of a lot to be desired. When I started my path of sourdough break baking, I struggled with what to do with the discard. Usually I’m trying to feed my starter as quickly as possible and be done with it, so any recipes that used it up that I found were by and large just way too complicated to want to do at that minute.
UNTIL I found this recipe. At the same time you are feeding your sourdough starter, you can use the discard to make this dough in less than 5 minutes and then just let it hang out in your fridge for days until you get around to making them. Try to shoot for at least 24 hours but up to 5 days.
- 2 heaping cups all-purpose flour I like King Arthur
- 2/3 cup 200g sourdough starter, unfed
- 1/2 cup milk can be non-dairy
- 1/4 cup yogurt can be non-dairy
- 1 tsp salt
- Mix everything together in a bowl until well combined. If the dough is sticky, sprinkle with a little extra flour.
- Cover and let rise until doubled or almost doubled, about 4-8 hours on the counter or a few days in the refrigerator. The longer you ferment, the better the taste.
- Scrape the dough out of the bowl and onto a lightly floured countertop. Knead lightly and divide into 8 pieces. Roll each piece into a bowl and cover with a towel for 10 minutes to let the dough relax. Heat a dry cast iron pan over medium high heat. Roll one piece of dough at a time with a rolling pin about 1/4” thick, adding as much flour is needed to prevent sticking. Transfer the dough to the pan and cook until browned in spots, then flip and let cook a few more seconds. You may need to adjust your heat to find that perfect sweet spot. Let flatbreads cool on a wire rack to prevent steaming issues. Flatbreads keep well in the refrigerator, just toast to revive.