Greek Yogurt Sourdough Discard Flatbread
This soft and versatile Greek Yogurt Sourdough Discard Flatbread, comes together in under an hour, and cooks entirely on the stove-top, perfect for easy, no-oven summer baking.
Servings: 6 flatbreads
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- large skillet
Ingredients
- 150 grams all-purpose flour
- 5 grams baking powder
- 3 grams salt
- 5 grams sugar
- 10 grams olive oil
- 100 grams sourdough discard unfed, cold is fine
- 120 grams plain Greek yogurt full-fat preferred
Instructions
- In a medium bowl whisk together the flour, baking powder, salt, and sugar. Add the olive oil, sourdough discard, and Greek yogurt and mix until a soft, slightly tacky dough forms. If it is too dry, add 1 teaspoon of water at a time.
- Cover the dough and allow it to rest for 15-20 minutes at room temperature. This helps hydrate the flour.
- After the dough has rested, knead it into a smooth ball for about 3-5 minutes adding a small amount of flour if needed.
- Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
- After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 6 pieces (around 65 grams each). Roll each piece into a ball and let them rest for 15 minutes.
- After the dough has rested, use a rolling pin to roll each piece into a round about 1/4 inch think, measuring 6-7 inches, using flour to assist with stickiness.
- Heat a dry skillet over medium heat and cook each flatbread for about 1-2 minutes per side, or until golden spots form and the bread puffs slightly.
- Store cooked flatbread in a warm towel, feel free to brush with olive oil or melted butter while hot for added flavor.
- Greek yogurt sourdough discard flatbread is best served on the day of, but can be stored in an airtight container or bag for 3 days on the counter.
Notes
Sourdough starter: If you don’t have sourdough starter on hand, you can replace it with 100 grams of Greek yogurt for a similar tang and added moisture.
