2 C All Purpose Flour (255 gm)
1 tsp Baking Powder (4 gm)
1 tsp Salt (4gm)
¼ C Greek Yogurt (55 gm)
1 C (200 gm) Sourdough Discard
½ C Milk (100gm)
EVO or Ghee
Sea Salt, garnish to taste
Combine the dry ingredients in a bowl: flour, salt, baking powder. Mix the wet ingredients until smooth in a smaller bowl: yogurt, milk, sourdough discard. Pour the wet mixture into the dry and combine just until the shaggy mix comes together to a smooth ball. Cover and let it proof at room temp for 1-2 hours then scoop the dough onto a counter top dusted with some extra flour to help with sticking. Shape into a thick log, cut into 6-8 equal pieces, and then roll each piece into a round ball on the counter while tucking in the seams underneath. Cover with a damp cloth and allow them to rest for 20 minutes.
Using a rolling pin and flour to prevent sticking on the counter, flatten and shape the dough into 8 inch rounds or ovals about ¼” thick. Preheat a cast iron pan or griddle over medium heat. Cook the flatbread in the dry pan for about 45-60 seconds per side, flipping once midway until bubbly, blistered and deep browned spots develop on both sides. Remove from the pan and brush with evo or ghee while still hot and season with sea salt.
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