Sourdough bread is amazing! The unique thing about it is that instead of yeast it uses a starter, made from flour and water, to help it rise. But whenever I make sourdough, there is always a little bit of starter left over – it is fed and ready, but unused (sigh!).
So my goal for #Sourdough September, is to find one extra way to use the starter, rather than making more bread (although don’t get me wrong, that too is awesome).
I have read that sourdough starter can be used in pizza dough. I didn’t have enough leftover for a full blown pizza, but then I remembered eating some delicious flatbread at a restaurant one time. So, I decided to make a sourdough version of those. It can’t hurt to try…!
It was a great experiment because, as I found, the beauty of sourdough flatbread is (at least) four fold…
- The dough does not have to rise, so it doesn’t take that long to make.
- The starter adds amazing flavor.
- It’s easy to handle as it doesn’t have extra water in it.
- You can knead and shape it a bit without worrying about it affecting the rise.
Here’s how to make sourdough flatbread:
To make this you need some sourdough starter. If you don’t have one, see here for How to Make a Sourdough Starter.
- 1 cup starter* (fed and ready to go)
- 1 cup (150g) bread flour
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 – 2 teaspoons dried basil
* This equates to about 160g in weight of my starter. But, it really depends on your starter, so measuring by the cup is probably better.
- Put the starter in a bowl, add the oil and whisk together. Add the flour and mix it with your hands until it starts to come together. Mix in the garlic salt and basil.
- Turn the dough onto a surface and fold it. To fold: Make the dough into a rough square shape with your hands. Take an edge, pull it gently up and away from the counter top and fold it back onto the dough, about 3/4 of the way across. Go to the next edge and do the same process. Repeat this again for the other two edges. When you have done this, turn the dough over and put it back into the bowl.
- Cover the bowl and leave to rest for about 30 minutes.
- After 30 minutes, take the dough out of the bowl and roll it into the shape you want your flatbread to be. I cut the dough in two and rolled out two rectangles, that were about 1/2 cm (about 1/4 inch) thick.
- Heat the oven to 400°f/200°c. Line a baking tray with baking paper, then put the rolled out dough onto the baking paper. Cook for 10-15 minutes, checking on it. About 5-7 minutes in, take it out, flip it over and put it back in. When it is looking golden brown, take it out, brush it with a bit of oil or butter and enjoy!