Quick and Easy Sourdough Flatbread
A delightful sourdough flatbread that's quick to make, featuring a slightly tangy flavor and a tender, chewy texture. Perfect for any meal, wrap, or snack.
Ingredients
Dough Ingredients
- 1/3 cup active sourdough starter Rich and tangy, it’s the hero of our recipe.
- 2 1/4 cups all-purpose flour Giving structure and a comforting bite.
- 1 tbsp granulated sugar For a touch of sweetness that enhances flavor.
- 1 tsp salt Balancing the sweetness and enhancing overall taste.
- 3 tbsp Greek yogurt, sour cream, or ricotta cheese Adding moisture and a creamy texture.
- 2 tbsp olive oil Contributing to a rich mouthfeel and aiding in browning.
- 1/2 cup whole milk Ensures the dough is pliable and tender.
Instructions
Preparation
- In a large bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, and salt. Mix these dry ingredients thoroughly.
- Add in the Greek yogurt (or your chosen substitute), olive oil, and whole milk. Stir until no dry streaks remain in the dough.
- If your dough feels too wet, gradually add more flour until it reaches a manageable consistency.
- Cover the bowl with a damp tea towel and place it in a warm spot. Let it rest for about 8 hours, or until the dough has doubled in size.
- Once risen, turn the dough out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a ball.
Cooking
- Preheat a cast iron skillet over medium-high heat.
- Roll each ball into a flat disk about 1/4 inch thick.
- Cook the flatbread in the skillet for 1-2 minutes, watching for bubbles to form on the surface.
- Flip the flatbread and cook for another 1-2 minutes until the other side is golden brown.
- Transfer the cooked flatbread to a wire rack and repeat with the remaining dough.
- Serve your delicious sourdough flatbread warm and enjoy!
Notes
For best flavor, add herbs or spices into the dough. Consider topping with olive oil and sea salt for an aromatic experience. Store flatbreads in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.