Garlic and Rosemary Sourdough Flatbread
Homemade 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.
Ingredients
- 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
Instructions
- 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.