Easy Sourdough Flatbread – Mel’s Kitchen Cafe

This simple sourdough flatbread is ideal for sandwich wraps, serving with meals, or simply eating heat. The dough is an absolute dream to work with!

If you like baking with sourdough OR are simply beginning out on the sourdough baking train, this flatbread is a should-make. The bread is tremendous smooth and somewhat bit chewy with the very best taste!

First, Let’s Talk Sourdough Starter

While many recipes name for sourdough discard (which suggests the sourdough starter can be utilized straight from the fridge with out being fed first), this recipe depends on lively or fed sourdough starter.

This means your sourdough starter must be ripe and bubbly earlier than utilizing so the dough can rise correctly.

My sourdough starter is maintained with a 1:1:1 ratio. You can see from the picture beneath that it has the consistency of a thick batter. If your sourdough starter is thicker or thinner, you might want to regulate the flour quantity within the recipe barely (see the notice within the recipe).

TIMING: This flatbread could be made in just a few hours on the identical day, so I counsel feeding your sourdough starter the evening earlier than so that’s bubbly and lively within the morning to make use of on this recipe.

Easy Sourdough Flatbread Dough

The elements for this dough are thrown collectively in a bowl and combined by hand.

• all-objective flour (I exploit unbleached)
• fed sourdough starter
• olive oil
• water
• salt

The dough ought to type a smooth, barely shaggy ball that’s simply indented with out leaving plenty of dough residue in your fingers. Resist including extra flour if in any respect attainable!

The dough must rise till doubled. This might take longer than a traditional business yeast-based mostly dough. It will rise extra rapidly in a heat, draft-free spot.

Separate the dough into ten equal items and allow them to relaxation on a frivolously floured baking sheet for 20 to half-hour. This will assist make them simpler to roll out.

Rolling Out the Flatbreads

Roll every bit into skinny circle on a frivolously floured counter.

The actual dimensions and thickness will rely upon how thick and puffy you need the completed bread. You can roll them tremendous skinny for tortillas or barely thicker for a fluffy naan-sort bread.

Take care to not add an excessive amount of flour whereas rolling. The dough ought to keep very smooth and pliable.

Cooking Flatbread in a Cast Iron Skillet

I like to make use of a forged iron skillet to prepare dinner this simple sourdough flatbread. It heats evenly and offers the very best little bits of spotty golden colour to the bread. The solely draw back is you may solely prepare dinner one flatbread at a time.

So if you wish to velocity up the cooking course of, a bigger griddle might work effectively, too.

The flatbreads prepare dinner rapidly! Just a couple of minutes on all sides. The bread will puff a bit. The steam in these bubbles contributes to the smooth, ethereal texture, so don’t pop them! Additionally, the golden spotty colour develops when these bubbles are flipped over onto the recent cooking floor! Essentially what I’m saying is: bubbles are vital right here.

How to Serve Sourdough Flatbread

This simple sourdough flatbread is ideal for thus many various type of meals.

• roll and prepare dinner them skinny and use as tortillas for tacos or different meals the place you want a “soft shell” for eating
• roll and prepare dinner them barely thicker for Indian-inspired meals like fast curry or this simple basil curry (we love them with this egg roll skillet meal!)
• roll out the dough and use for particular person (or possibly bigger?) pizzas! I feel you could possibly simply prepare dinner them in an air fryer or on a pizza stone or baking sheet in a 450 diploma F oven
• prepare dinner and funky the flatbread and use for any number of sandwiches or wraps

I like to cover one or to leftover flatbreads from the opposite people on this home so I can take them (the bread, not the people) and roll them up with ham, swiss and a drizzle of mustard. My favourite lunch. SO GOOD.

However, when you strive a bit of this sourdough flatbread scorching off the skillet with a contact of butter and honey, you might not ever have any bread really make it to its predestined objective, not to mention leftovers.

The Best Flatbread

If you’ve gotten the time to prep sourdough starter, this flatbread wins out over even the opposite flatbread recipes on my website, as a result of:

1. the dough is SO pliable and straightforward to work with
2. the cooked flatbread stays smooth and yummy for days
3. the flavour is extra complicated than your primary bread with out overpowering with too-tangy sourdough taste

This is certainly considered one of my favourite recipes; I’ve been so excited to share it with you!

If you might be new to sourdough and don’t know the place to start, right here’s a fast put up that may assist you determine it out. I embrace sourdough the lazy woman approach. It doesn’t should be high upkeep!

One Year Ago: Crispy Chicken Enchilada Wraps 
Two Years Ago: Healthy Applesauce Oat Muffins
Three Years Ago: Easy Amish Baked Oatmeal {Overnight Option} 
Four Years Ago: Healthy Breakfast Cookies {Perfect for Snacks Too} 
Five Years Ago: Instant Pot Banana Bread Steel Cut Oats
Six Years Ago: Perfect Instant Pot Beef Stew 
Seven Years Ago: Southwestern Chicken Barley Chili 
Eight Years Ago: Perfect Roasted Vegetables {5 Simple Tips}
Nine Years Ago: Chicken Tikka Pizzas: Another 20-Minute Meal 
Ten Years Ago: Light Lemon and Spinach Spaghetti 

Easy Sourdough Flatbread

Yield: 10 flatbreads

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Rising Time: 4 hours hrs

Total Time: 4 hours hrs 40 minutes minutes

• 2 ½ cups (355 g) all-objective flour
• ¾ cup (175 g) heat water
• ⅔ cup (175 g) fed/lively sourdough starter
• 2 tablespoons (25 g) olive oil
• 2 teaspoons (10 g) salt

• To a big bowl, add the flour, water, sourdough starter, olive oil and salt. Mix with a wood spoon or spatula till the dough comes collectively (I exploit my palms on the finish of blending to assist). Knead just a few instances till the dough types a smooth ball. Resist including additional flour except the dough is just too sticky to work with.

• Cover the bowl and let the dough rise in a heat spot till doubled, anyplace from 2 to six hours. This might take longer than a traditional business yeast-based mostly dough. A heat, draft-free spot will assist the dough rise extra rapidly.

• Dust a parchment-lined baking sheet with flour. Set apart.

• Split the dough into ten equal items, about 65 to 75 g every. Form every bit right into a ball by turning the ends beneath. Place a number of inches aside on the ready baking sheet.

• Let the dough relaxation for half-hour.

• On a frivolously floured counter, roll every bit into a skinny 6- or 7-inch circle. It does not should be excellent – it is okay if the perimeters are a bit wavy.

• Cook the flatbread in a scorching skillet or on a preheated griddle for 1 to 2 minutes on all sides till golden in spots and cooked via. It will possible bubble and puff because it cooks – do not pierce the bubbles.

• Serve the flatbread heat or at room temperature. It shops very effectively for a number of days in a sealed bag (it additionally freezes effectively).

Sourdough Starter: my sourdough starter makes use of a 1:1:1 ratio. It has the consistency of thick, pourable batter. If the starter you might be utilizing is thicker, you might have to drizzle in a bit of additional heat water to realize the appropriate consistency. If the starter you might be utilizing is thinner, you might want so as to add a bit extra flour till a smooth dough is fashioned. 
This recipe depends on fed/lively sourdough starter. Sourdough discard possible gained’t work, so plan forward to have the ability to use sourdough starter that’s ripe and bubbly.
Timing: I’ve at all times made this dough and cooked the flatbreads on the identical day. However, it might possible work fairly effectively to cowl the dough and refrigerate (both in bulk or as soon as separated into items) for 1 to 2 days for a deeper sourdough taste, if desired. 

Serving: 1 flatbread, Calories: 154kcal, Carbohydrates: 27g, Protein: 4g, Fat: 3g, Saturated Fat: 0.4g, Sodium: 467mg, Fiber: 1g, Sugar: 0.1g

Follow @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Source: from Mel’s Kitchen Cafe