Easy Sourdough Skillet Flatbread
Soft, toasty, and full of flavor, these easy sourdough discard flatbreads come together with pantry staples and cook in minutes on the stovetop. Perfect for wraps, pizzas, dipping, or sopping up something saucy.
Ingredients
- 178 grams (1¼ cup) all-purpose flour
- 4 grams (1 tsp) baking powder
- 1.5 grams (¼ tsp) baking soda
- 3 grams (½ tsp) fine salt
- 125 grams (½ cup) sourdough discard 100% hydration
- 60 grams (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 the dough into 6 equal pieces (about 65 grams each). Keep them covered with a towel so they don’t dry out.
- Heat a lightly greased cast iron skillet over medium heat until it just begins to smoke.
- Cook and roll in rhythm:- While the skillet heats, roll out your first dough ball between two sheets of parchment into a 6-inch circle (or use a tortilla press).- Peel off the top parchment and place the dough, parchment-side up, in the skillet.- After about 15 seconds, carefully peel off the remaining parchment and let the flatbread cook 1–2 minutes per side, until golden and slightly puffed.- While that flatbread is cooking, roll out the next dough ball so it’s ready to go when the first one comes off the pan.- Adjust the heat if they’re browning too quickly. Stack cooked flatbreads in a towel to keep warm and soft while you finish the batch.