Sourdough Flatbread
This Sourdough Flatbread is a quick, same-day recipe made with sourdough discard, einkorn flour, and simple pantry ingredients.
Ingredients
- 2 ½ cups einkorn flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup sourdough discard
- 1 tablespoon honey
- ¼ cup greek yogurt
- ¼ cup olive oil
- ¼ cup warm water
- ¼ cup butter, melted
Instructions
- In a large mixing bowl, whisk together the einkorn flour, baking powder, and salt until evenly combined.
- Add the sourdough discard, honey, Greek yogurt, olive oil, and warm water. Stir until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes, until smooth and slightly tacky but not sticky.
- Cover the dough and let it rest at room temperature for 20–30 minutes to relax the gluten and make it easier to roll.
- Divide the dough into 8 equal portions and roll each piece into a ball. Flatten each ball into a thin round, about ¼-inch thick.
- Heat a cast iron skillet over medium heat. Place one flatbread in the dry skillet and cook for 1–2 minutes per side, until golden spots form and the flatbread is cooked through.
- Remove from the skillet and immediately brush with melted butter. Repeat with the remaining dough and serve warm.
Nutrition
Notes
- Resting matters: Letting the dough rest helps relax the einkorn gluten, making the flatbread easier to roll and less likely to spring back.
- Watch the heat: Medium heat works best, too hot and the flatbread will brown before cooking through.
- Roll evenly: Keeping the flatbreads an even thickness helps them cook uniformly in the skillet.
- Cook one at a time: Cooking individually allows better control and more consistent results.
- Brush while warm: Brushing with melted butter right after cooking helps keep the flatbread soft and adds flavor.
- Serving Suggestions: We love having this flatbread with our Tandoori Chicken and Curried Green Beans for a complete dinner.
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