My favorite thing about sourdough is that you can use the starter or discard portion of your starter to make just about anything! This is an easy sourdough flatbread recipe.
You can easily make this recipe dairy-free by using a dairy-free milk like Almond, Coconut or Soy Milk. You can also just use filtered water.
You can use active sourdough starter or discard.
Fermentation is minimum 2-4 hours, but you can ferment much longer--up to 24 hours, as I did.
Benefits of long fermentation:
Reduces Phytic Acid content.
Makes it more easily digestible.
Lowers the glycemic index.
Lowers gluten index.
Greater absorption of nutrients.
What you'll need:
A rolling pin.
Large mixing bowl.
Organic Olive Oil or Organic Extra Virgin Olive Oil.
2 Cups of Organic All-Purpose Flour. I personally use Einkorn because it is low in gluten, low glycemic, glyphosate-free and is unbleached/unbromated.
1 Cup Sourdough Starter.
1 tsp Salt.
1/2 Cup Raw Milk, dairy-free milk or water.
Cast Iron Skillet.
Mix sourdough starter, flour, milk (or water) and salt together. You'll need to knead the dough for a few minutes.
Cover and allow to rise for 2-4 hours. I recommend overnight, up to 24 hours to obtain the full spectrum of benefits.
Divide dough into 6-8 pieces.
Roll flat on a floured surface (roughly 1/4" thick).
Add a small amount of Olive Oil to a pan or cast iron skillet.
Heat oil to medium heat only.
Cook each flatbread for 1 to 2 minutes on each side. Look for that golden brown color.