Sourdough Flatbreads (Dairy Free & Vegan)
Sourdough flatbreads are a quick and easy recipe to use sourdough starter discard when you just don’t have the time to make a full loaf. Just add flour & water for a stack of soft, fluffy flatbreads. Dairy free, vegan and no soya flour! Perfect stuffed with grilled veggies, BBQ or as a side dish to chillies, curries and stews!
Since lockdown started and yeast has become impossible to get hold of, many people are turning to alternative ways to make bread. There are two main options; Soda Bread or Sourdough. The first, a variation of a scone recipe, uses bicarb and acid for leavening and is a quick bread. The second, sourdough, uses a starter of wild yeast and takes a bit more time. You need to create the starter and feed it everyday. Its actually not as hard as it looks!
Our Sourdough Starter
Meet Bob, he was created on Tuesday 29th April 2020. In his short life he has moved home a couple of times, and taken a holiday in the airing cupboard! He is 2/3 flour and 1/3 water and very, VERY greedy! At the moment he lives on the kitchen worktop in his big jar, but every couple of days he moves to a smaller jar so we can clean out the big one. Every morning, half of his volume is discarded and then he stuffs his face with a 2:1 ratio of bread flour and water! Some people suggest a ratio of 1:1 for making a starter, which we did start off with, but found that every morning, Bob had made his own hooch – liquid alcohol layer that the yeast makes when its too hungry! He is definitely much happier with the extra flour.
Getting started with a Sourdough Starter
There are LOADS of sourdough starter recipes on the internet. Some call for wholemeal flour, some for a mix, others add yoghurt and some even add a little dried yeast to kick it off. For an alternative, check out this recipe over on Tin & Thyme for a Rye Sourdough!
We went simple, flour & water. Nothing else. We are using white bread flour but I have read of people using plain or wholegrain. Bob seems quite happy.
My top tips (aka things I have learnt through getting it wrong – LOL!)
- Adjust the ratios of flour to water according to what your starter needs. We started with 1:1 but its much happier and makes much sturdier doughs with 2:1 ‘feeds’
- Scrape the sides of the jar down and keep them clean of starter mix (otherwise they grow mould within a couple of days)
- Use a jar that has ‘rising’ room in it – your starter will rise and fall through the day as it eats – probably only a couple of inches, but unless you want it escaping out across your kitchen sides then go for a bigger jar!
- The layer of weird yellow liquid that may appear on the starter is alcohol. They call it hooch, some say you can drink it – I wouldn’t – but apparently you can. Some people also stir it back into their starter – I poured it away. Mind you now we have upped the ratio of flour in Bob’s feeds he has curbed his moonshine making operations!
- What you take out of the starter everyday is called the discard, but you don’t have to chuck it away. Its really good for baking with!
- We don’t really knead our sourdough. I make a wet, sticky dough with the starter which I leave to prove for a few hours and then gently incorporate the rest of the flour in by gently kneading for about 5 minutes. Shape the dough into whatever we are cooking (baguettes, rolls etc) and then leave that to prove overnight or in the case of pitta breads or flatbreads make them straight away.
Sourdough baking is not a speed activity. It is a lovely, lazy, mix it up and leave it for hours to prove kinda bake. But that also means its actually quite happy if you make up some dough, forget its there until morning because ya know… lockdown lunacy and all!
Serving Suggestions for Sourdough Flatbreads
We love these dairy free, flatbreads and they will be invaluable for BBQ’s! They can be made in advance, wrapped and then warmed for a few seconds when you need them.
Stuff them with grilled veggies & rainbow slaw, scoop up your favourite fakeaway curry or perfect if you want something different for your good, old breakfast sarnie!
You can either serve them plain for people to fill themselves or brush with a little dairy free margarine while they are still warm!
These are stuffed with Millie’s rainbow slaw (which I really should create a post for) and Chicken (or aubergine/mushroom) chunks marinated in curry paste and cooked on the BBQ. SO GOOD!!
Can I use the Sourdough for anything else?
This dough is beautiful and we’ve successfully used it for pizza bases, baguettes, rolls and pitta breads!
The only difference is how you treat it. For baguettes or rolls, shape and leave to rise again for at least a few hours or sometimes overnight before baking!
Recipes for using Sourdough Starters and the daily Discard
Every morning, you remove half the starter and add in a fresh flour/water mix. What you take out may be called the ‘discard’ but you absolutely do not have to!
Fortunately, there are a host of gorgeous recipes around from fellow bloggers to help you on your way!
These Sourdough Cheese & Wild Garlic Scones over at Lavender & Lovage look amazing! And they would be so easy to make dairy free too – just use vegan cheese and substitute the buttermilk for your favourite plant based one and a little lemon juice. In fact Karen has a HUGE number of sourdough recipes, and some great tips so hope over and check them out!
Now Miss Millie LOVES a banana bread and this Sourdough Banana Bread with Walnuts looks amazing!!!
Pin Sourdough Flatbreads for later:
Recipe for Sourdough Flatbreads:
- 200 g Sourdough Starter
- 250 g Strong Bread Flour
- 90 g Water
- Take 200g of your sourdough starter and add 200g of the flour (you'll need the rest for later). Stir the flour in while gently pouring in the water. The dough will be very sticky!
- Cover the bowl with the damp tea towel and leave it on the side for a few hours (or overnight its up to you!)
- Take the other 50g of flour and tip it out onto the side. Tip on the sticky dough and gently fold the flour in until the dough is soft and useable.
- Shape into a large ball.
- Get your chosen pan on the hob, medium high heat. You need it to be hot before the breads go on to stop them sticking.
- Chop the ball into 10 pieces and roll each out using plenty of flour. Roll the next while one is cooking but pay attention to them they don't need long! The thicker you leave the bread, the more puffy it will be. About 5mm is good, over that and you get pitta bread!
- Lay the flatbread onto the griddle pan, turn after 1 minute or so and then cook for 1 minute on the other side.