Sourdough Discard Flatbread
No need to pour sourdough discard down the drain when you can use it to make this delicious, easy to make flat bread.
Equipment
- Rolling Pin
- Cast iron skillet recommended
- basting brush
- spatula
- dough scraper or sharp knife
Ingredients
- 2 cups all purpose flour
- 1 tsp Kosher salt
- 1 tsp baking powder
- 1 cup sourdough discard
- ½ cup milk
- 1 tbsp olive oil, plus more for basting flatbreads
Instructions
- In a large mixing bowl stir together flour, salt, and baking powder until combined.
- Add discard, milk and 1 tablespoon of olive oil to the dry ingredients in the bowl.
- Stir until you have a shaggy, lumpy dough.
- Turn the dough out onto a floured work surface.
- Flour your hands and knead the dough for 5- 8 minutes or until it comes together into a soft, smooth dough ball that's no longer sticky to the touch.
- Form the dough into a ball and wrap it in plastic wrap.
- Let the dough rest on the counter for 30 minutes.
- Unwrap the dough and cut it into 6, equal sized pieces.
- Heat a cast iron skillet over medium high heat on the stove.
- While skillet is preheating on the stove roll out a piece of dough into a 8 to 10 inch circle, about an ⅛ inch thick.
- Baste the top with olive oil and place dough, olive oil side down in the hot skillet on the stove.
- Baste the top of the dough with olive oil as it cooks on the first side.
- When the dough bubbles up and the bottom is lightly charred, flip flatbread over with a spatula and cook on the second side until charred and cooked through, about 1 minute.
- Transfer to a platter and cover with a dish towel to keep warm while you roll out and cook up the remaining pieces of dough.