Updated: Oct 3
I know I am in the minority, but summer is my least favorite season. It is hot, humid, and absolutely terrible for running. I love the longer days full of sunlight, but this heat is just too much. We had temps in the 90s all last week and no rain. Sadly, the forecast is not showing much relief from this heat over the coming week. With the high heat and humidity, it is hard to justify baking anything, especially sourdough. Sourdough needs to be baked at 450° F for nearly an hour, and the air conditioner is already strained enough as it is. However, I am still trying to use Marty (my sourdough starter) as much as possible. So far, I have perfected my sourdough pancakes and sourdough flatbreads! These flatbreads are actually easier than you might think!
This sourdough flatbread is slightly chewy on the outside and nice and pillowy on the inside. It is extremely versatile and can be eaten as a dipper for hummus, as a wrap, as a pizza crust, or even plain. These are truly so good! If you haven’t jumped on the sourdough bandwagon yet, I hope this gives you reason enough to try! You can find out how to start your own starter by clicking here! I am also happy to pass some starter along if you are local.
Key Tips for Success
The dough needs to rest at room temperature for approximately 3-4 hours. Plan accordingly.
I tested this recipe using a cast iron skillet and an electric griddle. I highly recommend using a cast iron skillet, which produced better air pockets. An electric griddle will work, but the texture will be different.
This recipe makes between 8-10 flatbreads. Leftovers should be stored in the refrigerator. To rewarm the flatbreads, heat both sides in a skillet or use the microwave, and they are as good as fresh!
Recipe adapted from The Gingered Whisk
1 cup sourdough starter discard
½ cup warm milk
¼ cup sour cream
2 cups all purpose flour
1 tsp baking powder
Pinch of salt
Softened butter, to use while cooking the flatbreads
Mix together the sourdough starter discard, milk, and sour cream in a large bowl. Mix until smooth and combined.
In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients into the liquid mixture, and mix until the dough forms a ball. Add additional flour if the dough is too sticky. Gently knead the dough just until smooth. Grease the bowl, and cover the bowl with a towel.
Set in a warm place and let the dough rise for approximately 3-4 hours. Once dough has risen slightly, knead again gently on a lightly floured surface. Divide the dough into 8-10 dough balls.
Roll the dough balls into thin circles that are approximately ¼ inch (or thinner). Try to use the minimal amount of flour while rolling them out.
Heat a cast iron skillet over medium heat. Melt a thin layer of butter in the cast iron pan (about 1 tsp). Place the dough in the hot cast iron skillet. Cook for about 1 minute or until the dough is nice and bubbly. Turn the dough and cook the other side until cooked through, for approximately another minute. Allow to cool on a cooling rack.
Repeat the steps above with the remaining dough until all of the flatbreads are cooked.
Here is the risen dough:
Place on a lightly floured surface and knead:
Divide into dough balls:
Lightly flour your surface again:
Roll out the dough to approximately 1/4 inch (or thinner) circle:
The dough should be thin and look like this:
Melt some butter in the cast iron skillet. You need to add butter before cooking each flatbread:
Let cool and enjoy!