Sourdough Discard Flatbread
Servings: 8 flatbreads
Ingredients
240g all-purpose flour
60g whole wheat flour
8g salt
10g baking powder
56g yogurt plain and unsweetened
113g sourdough discard
113g water
Directions
Combine all the ingredients in a large mixing bowl. Mix with a stiff spatula until no dry bits of flour remain. Cover with plastic wrap and set aside for 15 minutes.
Turn the dough out on a lightly oiled surface and knead until completely smooth, soft and supple.
Divide the dough into 8 portions. Round each into a tight ball, cover with plastic wrap and let the dough rest until ready to use. Letting your dough rest for 5 to 10 minutes will make it easier to roll out.
Working with one portion of dough at a time, use a floured rolling pin to flatten it out into a 6-inch disc.
Heat up a skillet on medium-high and fry each side for about 3-5 min.
Place the baked flatbread on a bowl lined with a clean tea towel, wrap the towel around the flatbreads. Steam the flatbread for at least 5 minutes.
This softens the crust slightly resulting in soft, tender, tearable flatbread.
Notes
Store: Store any leftovers in a ziptop bag for up to 3 days at room temperature, refrigeration will dry out your flatbread.
Reheat: Preheat a dry frying pan. Reheat the flatbread for 5 to 10 minutes, flipping in between. Wrap the hot flatbread in a piece of aluminum foil and let it steam for 5 minutes. Enjoy!