Yield: 18 pieces of flatbread
150 calories per piece
Active time: 25 minutes
Total time: 120 minutes
1 cup fed sourdough starter
1/2 teaspoon yeast
2 cups high gluten flour
2 teaspoons sugar
2 teaspoons salt
1 tablespoon olive oil
3/4 cup water
1/4 cup olive oil
everything topping or a spice blend of your liking
(I'm a nerd and have a standing mixture of mesquite spice blend and olive oil)
1. Prepare your sourdough starter.
2. In a medium bowl, combine the fed starter, yeast, and sugar. Stir to blend.
3. In a 2 cup Pyrex measuring cup, combine the water, egg, and olive oil. Whisk with a fork to combine.
4. Add the flour and salt to the starter mixture, stirring to combine.
5. Pour in the water mixture, stirring well to incorporate. The mixture will be thick.
6. Cover with plastic wrap, and set aside for 1 hour.
8. Preheat your griddle to high and set-up your rolling station by cutting two pieces of parchment paper and arranging your oil.
9. Using a 1/4 cup measuring cup, scoop out a portion of dough. Use a metal spoon to cut the portion of dough in half. Place the portion on the parchment paper, which has been lightly oiled. Lightly oil the top of the dough portion, place the second piece of parchment paper on top, and roll.
11. Cook the flatbread for about 2 minutes, flipping over when bubbly. You can fit about 4 pieces of flatbread on the griddle, you just have to make sure to keep track of how fast and at what stage they're cooking.
12. Place on a paper towel lined plate after both sides are golden brown.
- Don't have a sourdough starter in the wings? Check out my earlier flatbread post.
Original recipe found here.