Easy Sourdough Flatbread Recipe (Active or Discard)
Make this super easy sourdough flatbread for your next pizza night or as a side next to your favorite salad or soup. It's versatile, simple, and tasy!
Equipment
- 1 stand mixer with a dough hook
Ingredients
- 1 cup sourdough starter about 170g of active starter or 240g of discard
- 240 g about 2 cups all-purpose flour (or bread flour)
- 1/3 cup warm water or milk
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, warm water, salt, and olive oil.1 cup sourdough starter, 240 g about 2 cups all-purpose flour (or bread flour), 1/3 cup warm water, 1 teaspoon salt, 1 tablespoon olive oil
- Mix on medium for about 7-10 minutes until the dough forms a smooth ball and pulls away from the side of the bowl. It should also pass the window pane test, which means if you stretch a piece of the dough out, it doesn't break right away but stretches thin so that you can see light through it. Here is a tutorial on the window pane test. You want the dough to be elastic.
- Place the dough in a greased bowl, cover it with a tea towel or bowl cover, and let it rise in a warm place until doubled in size (this can take anywhere from a few hours to several, depending on the temperature of your house.
- Divide the dough into equal pieces, about the size of a golf ball. Roll each piece into a ball.
- Cover the dough balls with a tea towel and let them rest for about 15 minutes.
- On a floured surface, use a rolling pin to roll each ball into a flatbread, about 1/4 inch thick. Aim for a perfect circle, but any shape will work.
- Heat a cast iron skillet or frying pan over medium-high heat. Place a rolled-out flatbread onto the hot skillet. Cook for 1-2 minutes on the first side until bubbles form and the bottom is golden brown. Flip and cook for another 1-2 minutes on the second side. Repeat with the remaining dough.