Ingredients
Method
- Combinethe flour, sourdough discard or mature starter, salt, and milk until everything in incorporated.
- Divide into 6 pieces and roll into balls.
- Roll flat using a rolling pin. To make sure they cook evenly, it’s important to make sure the flatbread are flat before putting them ina cast iron skillet.
- Heat up a cast iron skillet on the stove and add butter.
- Add the flatbreads to the hot skillet until they begin to brown on one side. Flip just once and cook until brown on the other side.
Nutrition
Video
Notes
How Long Do These Last?
These flatbreads will last 2-3 days on the counter (and a bit longer in the fridge) in an airtight container, but are most delicious straight off the skillet.
Can You Freeze Sourdough Flatbread?
Yes. I recommend using parchment paper in between each flatbread to make defrosting easier. Add them to an airtight container and store in the freezer for 2-3 months. To reheat, defrost in the fridge and put into the oven for about 5 minutes or until warm.
What If I Have A Gluten Sensitivity?
If you have a sensitivity to gluten, omit the added flour in this recipe, and use only active and mature sourdough starter.
Can I Make Dairy-Free Sourdough Flatbread?
Yes. Simply swap the milk for water in this recipe. But the milk does help the flatbread be soft and fluffy so if you swap water for milk, the flatbreads will have a harder texture.