Description
A delightful and simple recipe for savory sourdough flatbread that requires no kneading and is perfect for busy families.
Ingredients
Scale
- 1/3 cup active sourdough starter
- 2 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 3 tbsp Greek yogurt, sour cream, or ricotta cheese
- 2 tbsp olive oil
- 1/2 cup whole milk
Instructions
- Mix the ingredients: In a large bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, salt, Greek yogurt, olive oil, and whole milk. Use a wooden spoon or your hands to mix until no dry streaks remain; the mixture should start resembling a dough.
- Adjust dough consistency: If the dough feels too wet, gradually add more flour to achieve a manageable consistency.
- Let it rise: Cover the bowl with a damp tea towel. Place it in a warm area and let it rest for approximately 480 minutes or until it has doubled in size.
- Shape the dough: Turn it out onto a floured surface. Divide it into 8 equal pieces and shape each piece into a small ball.
- Prepare the skillet: Preheat a cast iron skillet over medium-high heat.
- Roll out the flatbreads: Roll each dough ball into a disk about 1/4 inch thick.
- Cook the flatbreads: Place the rolled flatbread in the heated skillet and cook for 1-2 minutes until bubbles form. Flip the flatbread and cook for another 1-2 minutes until golden brown.
- Cool and serve: Transfer the cooked flatbread to a wire rack to cool slightly. Repeat with the remaining dough.
Notes
Tips: Don’t overwork the dough, and feel free to experiment with flavors by adding herbs or spices. Keep a damp towel nearby to maintain moisture while working.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg