Grilled flatbread is easy to make and using sourdough starter adds a subtle extra flavor. Whether you have sourdough discard you don’t want to waste or fed your starter without any set plans in mind, this is a great way to use it up.
Today I fed Sharon, my sourdough starter, with no immediate plans. I was craving bread and knew waiting for a full sourdough to rise wouldn’t give me the immediate satisfaction I was looking for. Since flatbread dough requires minimal rise time, this was just the ticket.
Measure everything out so it’s ready to go. You will start by mixing all your dry ingredients, then adding the wet.
The dough will be sticky to the touch. Lightly dust a clean surface with flour and begin to knead the dough. Be careful not to add too much flour, this is better when it’s a a little softer.
To knead the dough, press your palm down the middle, give it a quarter turn and fold the dough in half. Repeat this movement until the dough smooths out. If it’s still sticky, add a little more flour. It’s a very basic and repetitive technique, and really easy once you get into the groove. Here’s a quick video if you want to see the kneading motion in action.
You will let the dough rest for about 30 minutes. It’s fine if you go longer, that will just add to the sourdough flavor. Once it’s rested, divide the dough into six even pieces and prepare to start cooking by warming a cast iron skillet on medium heat.
Roll out the rounds one at a time on a lightly floured surface. You can brush with a light layer of a high heat oil (I prefer grapeseed oil) if you choose, but if you have a well maintained skillet the dough shouldn’t stick.
Does anyone else see the smiley face in the middle row dough ball?! This is how bread makes me feel too, endlessly happy.
The flatbread is best eaten in the first few days, but lasts up to five days on the counter or two weeks int eh fridge. You can freeze it up for about three months (but let’s be honest here, these are so good you’ll eat them all right away!). I haven’t tried, but you could probably freeze the dough balls before cooking them. Then just defrost the necessary servings before rolling and cooking them.
I store mine in reusable Stasher bags. These are endlessly reusable, non-toxic silicone storage bags which prevent over a billion single-use plastic bags from entering our oceans and landfills. I have them in a bunch of sizes, the half gallon size is perfect for larger items like this.
Dip it in olive oil, hummus or homemade dip, serve as a side dish or use them as a wrap.
You can season it however you want. Garlic and rosemary are my go-to flavors, but you can change this up and experiment with any variety of your favorite herbs and spices. You even could even make this into a dessert by adding cinnamon and sugar.
Garlic and Rosemary Sourdough Flatbread
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup fed sourdough starter
- 1/2 cup unsweet non-dairy milk
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Mix the dry ingredients in a large bowl.
- Add in the wet ingredients and mix well with a wooden spoon.
- Once combined, move the dough to a floured surface. Knead it until the dough is a smooth consistency, adding slightly more four if it is too sticky. Do not add too much flour, just enough so it doesn't stick to your fingers.
- Lightly flour the bowl and place the dough back in. Cover with plastic wrap or a damp towel and let it rest for 30 minutes.
- After it has rested, divide the dough into six even portions.
- Place a cast iron pan over medium heat to warm.
- Lightly flour a clean surface and roll out the dough to about 1/4 thick.
- Place one rolled dough into the pan. You could brush one side with a high heat oil if desired. Cook for 1-2 minutes until the top begins to look dry and bubbly. Flip, and cook the second side until lightly browned.
- Repeat for each remaining flatbread, cooking one at a time.