Sourdough Flatbread Recipe
Simple and versatile Sourdough Flatbread, perfect for mini-pizzas, sandwiches, or dipping.
Ingredients
- 250 g Sourdough starter
- 600 g Warm water
- 60 g Olive oil
- 200 g Whole wheat flour
- 800 g Bread flour
- 30 g Salt
Directions
- 1
Feed your sourdough starter the night before to make sure it's active.
- 2
Combine sourdough starter, warm water, and olive oil in a mixing bowl.
- 3
Fold in whole wheat and bread flour until it becomes a shaggy dough. Let the dough rest for 30 minutes.
- 4
Knead the dough while adding salt, until it pulls away from the sides of the bowl.
- 5
Transfer the dough to an oiled bowl, cover it, and let it sit for 30-40 minutes.
- 6
Stretch and fold the dough about 3-4 times. Cover again and let the dough proof for about 3 hours or until your dough doubelesin size.
- 7
If refrigerated, let the dough warm up. Divide it in half, then create 6-8 dough balls from each half by stretching and folding. Let them rise a proof for about an hour.
- 8
Heat a pan with a small amount of olive oil. Stretch each dough ball into a flat shape about 6-8 inches in diameter and cook for 2 minutes on each side.