PREP: Your starter does not add rise in this recipe; instead, it adds flavour to the finished creation. You can use any starter made with any flour, including discard starter.
- Baker: Elaine Boddy
- Makes: 4 Medium sized flatbreads
- Prep Time: 10 mins (plus 1 hour proving)
- Cook Time: 15 mins (or until brown)
- Flours used: Plain Flour or All Purpose Flour
- Flour Alternatives: White Spelt Flour, Strong White Flour
Rapid Sourdough Flatbreads Method
Perfect to make with discarded, unfed or fed starter:
- In a medium-sized mixing bowl, mix everything together well.
- Knead the dough briefly in the bowl, then cover the bowl and set it aside on your counter to proof for an hour. It does not need to grow, just to allow the dough to settle. Note: This dough can be mixed, covered and used immediately, after an hour, or after several hours, as needed.
- After an hour, turn the dough out onto a floured counter and split it into four equal pieces. Use your hands to shape the portions into balls,
flatten them, then roll them out into rounds about 6¼ inches (16 cm) in diameter. - Heat a large, wide skillet over medium heat. Place a round in the dry pan and cook until the surface starts to brown in spots underneath.
- Turn the bread over, sprinkle the surface with olive oil to keep it moist and cook until the underside is cooked through.
- Once cooked, serve immediately, or stack the breads on a plate lined with a clean tea towel and use it to wrap them up and keep them warm.
Top Tip:
Store leftovers in a sealed container and warm then in a toaster or under a grill to enjoy them later.
