Easy Sourdough Skillet Flatbread
Soft, toasty, and tangy sourdough flatbread is easy to make with sourdough discard, a few pantry ingredients, and a cast iron skillet.
Ingredients
- 178 grams (1¼ cup) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3 grams (½ tsp) fine salt
- 125 grams (½ cup) sourdough discard 100% hydration
- 60 gram (¼ cup) water
- 25 grams (2 tbsp) olive oil
- nonstick spray or canola oil for skillet
Instructions
- In a medium bowl mix together flour, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. Add starter, water, and olive oil to well. Mix, starting from the center and working your way out, until a shaggy dough forms.
- Knead the dough briefly to bring it into a cohesive dough. Cover and let rest for 10-20 minutes.
- Divide dough into 6 equal sized balls (each should be about 60 grams). Roll out each ball between two sheets of parchment into a 6-inch circle. You can also use a tortilla press to roll out the dough.
- Spray a cast iron skillet with nonstick spray or rub with a small amount of canola oil and heat over medium heat. When skillet begins to lightly smoke, begin cooking flatbreads. Working one at a time, remove one piece of parchment from flatbread and place dough-side down in the skillet. Allow to cook for 1 minute them remove remaining parchment and flip flatbread. Cook 1-2 minutes per side until browned. Decrease heat as needed if they are browning too quickly. Wrap cooked flatbreads in a towel to keep warm.