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!
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.
You can bake these flatbreads in a hot oven. But beware they will crisp very quickly so keep an eye on them! Don't go more than about 8minutes before checking them!