You can also sprinkle some on top of the flatbreads after they are cooked.Ĭheese – Shred your favourite hard cheese into the dough before cooking the flatbreads. Garlic – Mince up two cloves of garlic and add it to the dough. Also ensure you are using enough butter in the skillet – I use about ½ tablespoon per flatbread. To Make The Flatbreads Crispy – To get that nice crisp on your flatbreads, make sure you heat up your skillet fully before adding the flatbread dough to it. Then add the milk and cook the flatbreads. This means that it doesn’t have the full fermentation power of mature starter.īut if you are using mature starter, you can combine the all-purpose flour, mature starter, and salt, and leave it to sit in a warm spot for about 8 hours. Discard has a much lower wild yeast content than active starter. To Long-Ferment This Recipe – If you are using discard, you won’t be able to long-ferment this recipe. Flip just once and cook until brown on the other side. If once baked is flat as a pancake, no ear, but if feels airy and light when you lift it. Heat up a cast iron skillet on the stove and add butter.Īdd the flatbreads to the hot skillet until they begin to brown on one side. To make sure they cook evenly, it’s important to make sure the flatbread are flat before putting them in a cast iron skillet. Turn your oven on to 400F and stick your pans in. Tools You Might NeedĬombine the flour, sourdough discard or mature starter, salt, and milk until everything in incorporated.ĭivide into 6 pieces and roll into balls. 5 to 10 cloves fresh pressed garlic herbs of your choice, chopped You will want to use something like cast iron pans, or a pizza stone, or even a cast iron dutch oven for this.
For complete measurements, see the printable recipe card below.
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