Sourdough discard flatbreads
Sourdough discard flatbreads
I think my favourite flatbread is still a naan bread—which is handy cos these flatbreads come out like naan breads. Just quicker. No yeast, no proving, just a 30-minute rest—enough time for a cuppa tea or a gin and tonic. Who’s judging! At home, I’m a bit impatient when it comes to flatbreads. Because making them is usually a spontaneous thing and I want ‘em quick. Seriously though, a flatbread doesn’t come any easier. Scout’s honour. These are soft and pillowy and totally nommable. Of course, you need to be into your sourdough and have some discard to hand. Maybe that’s not much of an issue these days.
Ingredients
240g strong white flour
1 tsp Maldon sea salt
1 tsp baking powder
240g sourdough discard. I use a classic white starter; milky with a light tang and a note of sweetness.
112g whole milk
1 tbsp rapeseed oil, plus extra for cooking and brushing
1 tbsp Nigella seeds
Method
1. Whisk the flour, salt and baking powder together. Add the sourdough discard, whole milk, oil and seeds. Gently incorporate the ingredients by chopping with a scraper.
2. When the ingredients have almost come together, turn out onto a floured work surface. To knead the dough, grab the edge furthest away from you with your fingertips and fold it down, over itself. Give the dough a quarter turn. Repeat the fold and turn until the dough is uniform, smooth and no longer sticky. This will take a few minutes. Add a little more flour if necessary.
3. Tightly wrap the dough in clingfilm and let it rest at room temperature for 30 minutes. Once the gluten strands have relaxed, shaping will be easier.
4. Divide the dough into 6 equal pieces. Roll each into a ball with your hand shaped like a claw. I like to use my hands to shape the bread but obviously a rolling pin works too. Who cares if they ain’t perfectly round. Look for a thickness around 8mm.
5. Get your hot plate, griddle, cast-iron skillet or pan really hot! The high heat will create a crust and set the dough's structure preventing the flatbread from sticking.
6. Lightly brush one side of the bread with rapeseed oil and place onto the heat oil-side down. Cook until the top begins to look dry and bubbly. Now lightly brush the top with oil, flip the bread, and cook the second side for about another minute. Best wait a minute or 2 between flatbreads for the pan to reheat.
Quick’n easy, soft and yummy flatbreads using a classic white sourdough discard
Naan-like flatbreads