Chewy Sourdough Discard Flatbread
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
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!!