Sourdough Flatbread

Ingredients

• 2 cups plain flour
• ½ cup sour dough starter discard or active sourdough starter.  See also, Making a sourdough starter.
• ½ cup warm water + plus up to ¼ cup extra if needed for dough and 1/4 cup extra for bench when rolling out flatbreads.
• 1 tablespoon olive oil plus 1 teaspoon extra for greasing dough and bowl
• 1 teaspoons salt

Equipment

• mixing bowl
• wooden spoon or spatula for mixing
• frying pan
• flipper for flipping the breads 

Method

1. In a bowl, mix the water, sourdough discard/starter and olive oil and mix with a wooden spoon or spatula
2. Add the flour and salt and mix until a dough forms.  You might like to use your hands at the end of the mixing to form the mix into a dough.
3. Knead a couple of times until the dough is a soft ball (only add more flour if the dough is too sticky to work with.
4. Remove the dough and put a little bit of oil on the dough and bowl to stop it from sticking, and put the dough back in the bowl.
5. Cover the bowl with a damp tea towel and allow to rest/proof for two hours at about 20°C until it doubles in size
6. Transfer to a lightly floured surface. Divide into 8 equal pieces. Shape each in a ball. Cover with the damp tea towel and let rest for another 20 minute.
7. On a lightly floured surface, roll each ball into a thin circle – does not need to be a perfect circle (3mm). 
8. Preheat the pan on medium heat.  No oil is needed
9. Once hot, put the first flatbread in the pan and cook for 30 seconds-2 minutes or until little bubbles start to form and it begins to puff. (don’t pierce the bubbles)
10. Flip it over, and cook for another 30-1 minute seconds.
11. Remove from the pan and allow to rest on a wire rack.  Serve warm or at room temperature.  The flatbreads will store well for a few days in a sealed container, and will also freeze for up to 3 months.

 Photos of the Process: