As the “Hunker in the bunker” continues, social interaction moves online, people grow bored with inactivity, and cooking / baking become the new exercise.
People new to bread making are being frustrated with various attempts to tackle more “challenging” forms of baking, perhaps some more simple first tries will build up confidence and show good bread is not some arcane form of black magic.
Behold the simple flat bread, with a history many thousands of years old, and a technique that is easy to master.
Note this is a very basic recipe: Once mastered all forms of stuffed flatbreads, naans, paratas, and the like are possible.
Perfect as a side for stew, chili’s curries and other “scoopable” main dishes, or just fold and stuff with filling of choice.
A flatbread is a bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.
Discard Flat Bread
- Cast Iron Skillet
- 75 grams Sourdough Discard
- 150 grams AP Flour
- 5 grams Salt Kosher is best
- 30 grams Yogurt Firm greek is best
- 30 grams neutral oil
- 5 grams sugar
- 15 grams Warm Water To "feel"
- 25 gram Butter melted, unsalted for cooking
- 6 grams Baking Soda
- Mix all dry ingredients in a large bowl
- Mix liquid ingredients in a bowl / large measuring cup
- Add wet ingredients to dry and mix until a shaggy dough forms
- The dough should feel soft but not sticky. Add more water or flour as needed to get the right feel.. See comments above
- Rest dough covered one hour
- Dump dough onto floured surface
- Divide into 4 equal portions, (use the scale, luke) ~75 grams or so, but do the math
- Roll out to approx 8", or smaller than your skillet. Thinner is more flexible like a tortilla, thicker is more puffy, like a pita bread
- I use my cast iron skillet over medium heat, and cook one flat bread at a time
- One side for 3-4 minutes, or until it puffs up, and has bubbles, thence brush lightly with melted butter and flip for 2-3 minutes
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