Chewy Sourdough Discard Flatbread.

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Chewy Sourdough Discard Flatbread

Healthy Elizabeth

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

rise time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings 8 or more flatbreads

Equipment

• stand mixer
• large mixing bowl
• cast iron skillet or griddle

Ingredients

  

• 1 tbsp active dry yeast + 1 tsp cane sugar
• ¾ cup warm water (roughly 110℉)
• ½ cup sourdough discard
• ¼ cup cane sugar
• 1 egg
• 3 tbsp whole milk
• 2½ tsp sea salt
• ½ tsp baking soda
• 2¾ cups all-purpose flour
• avocado oil, for cooking the flatbreads

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Instructions

 

• In a liquid measuring cup, combine the warm water, yeast and 1 tsp sugar. Let proof for 5-10 minutes.
• In the bowl of a stand-mixer fitted with a hook attachment, add the flour, 1/4 cup sugar, egg, milk, salt, baking soda, yeast mixture, and sourdough discard.

  Mix on low speed until the flour has been absorbed, then turn the mixer up to medium-low speed and mix for 6-8 minutes, until the dough is stretchy and has come into a ball.
• Oil and a large mixing bowl with avocado oil and place the dough ball in it, turning the dough to coat it in oil.

  Cover with plastic wrap and allow to rise in a warm place until it has doubled in size, about 1 hour.
• After the first rise, lightly flour a work surface and turn the dough out of the bowl.

  Cut the dough into 8 or more pieces, depending on the desired size flatbread, and shape into a ball.
• Line a baking with parchment paper and lightly spray it with avocado oil spray.

  Place the dough balls onto the baking sheet and loosely cover with plastic wrap. Let rise again in a warm place for 20-30 minutes.
• Preheat a cast iron skillet or griddle over medium heat. Roll each dough ball out until it is thin, but not tearing, roughly 6-8".

  Spray the skillet with avocado oil spray and then place the flat bread dough into the pan.

  Fry the flatbread for 2-3 minute per side, then remove to a dish towel-lined plate and serve warm. Enjoy!!

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