Easy Sourdough Flatbread

This yeast-bread recipe, Easy Sourdough Flatbread, leans on all-purpose flour, warm water and fed/active sourdough starter. It makes 10 flatbreads and takes about 280 minutes.

• Yield 10 flatbreads
• Ready in 280 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup warm water
• 2/3 cup fed/active sourdough starter
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

1. To a large bowl, add the flour, water, sourdough starter, olive oil and salt. Mix with a wooden spoon or spatula until the dough comes together (I use my hands at the end of mixing to help). Knead a few times until the dough forms a soft ball. Resist adding extra flour unless the dough is too sticky to work with.
2. Cover the bowl and let the dough rise in a warm spot until doubled, anywhere from 2 to 6 hours. This may take longer than a normal commercial yeast-based dough. A warm, draft-free spot will help the dough rise more quickly.
3. Dust a parchment-lined baking sheet with flour. Set aside.
4. Split the dough into ten equal pieces, about 65 to 75 g each. Form each piece into a ball by turning the ends underneath. Place several inches apart on the prepared baking sheet.
5. Let the dough rest for 30 minutes.
6. On a lightly floured counter, roll each piece into a thin 6- or 7-inch circle. It doesn't have to be perfect - it's ok if the edges are a bit wavy.
7. Cook the flatbread in a hot skillet or on a preheated griddle for 1 to 2 minutes on each side until golden in spots and cooked through. It will likely bubble and puff as it cooks - don't pierce the bubbles.
8. Serve the flatbread warm or at room temperature. It stores very well for several days in a sealed bag (it also freezes well).

Cool the bake on a rack until the crumb sets, then slice.