Best Sourdough Flatbread Recipes

SOURDOUGH NAAN FLATBREAD

Sourdough Naan Flatbread image

This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.

Provided by Melissa Johnson

Categories Recipes

Time 43m

Yield 8

Number Of Ingredients 8

Ingredients

275g organic all purpose flour (2 heaping cups) I often substitute in a portion of whole grain flour.
200g sourdough starter (2/3 cup stirred down)
125g milk⁠ (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
75g yogurt⁠ (1/4 cup)
5g salt⁠ (1 tsp)
Flour for your countertop
Oil or butter for your rolling pin
Optional: Minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.

Steps:

Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. ⁠
Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly.
Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out.⁠ You can also brush them with melted garlic-and-herb butter while they're warm if you want.
You can freeze and reheat the naans in the toaster.

SOURDOUGH FLATBREAD

Sourdough Flatbread image

I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.

Provided by Rachel CM

Categories Bread Quick Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour, or as needed
1 teaspoon salt
⅔ cup sourdough starter
1 large egg
1 tablespoon vegetable oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
Knead dough until smooth, 5 to 8 minutes.
Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g

KAF SOURDOUGH CINNAMON APPLE FLATBREAD

KAF Sourdough Cinnamon Apple Flatbread image

This came from King Arthur Flour and what a great idea. A light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. You may be like me and uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter. Prep time does not include rising. A HINT: Crimp the edges upward so that the juice from the apple mixture will not run onto the pan or over the pans edge

Provided by Bonnie G 2

Categories Sourdough Breads

Time 1h30m

Yield 1 flatbread, 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 tablespoons nonfat dry milk powder
3 tablespoons olive oil
4 very large firm apples, about 2 pounds
1/4 cup boiled cider
1/4 cup maple syrup

Steps:

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.