Discard Flat Bread
Soft and tangy, the perfect match for a veggie curry
Equipment
- Cast Iron Skillet
Ingredients
- 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
Instructions
- 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
Notes
This is a very basic recipe, one can stuff with cooked onions, or include herbs, or spices.
Once you have this down, a whole world of flatbreads awaits
Nutrition
Calories: 1002kcalCarbohydrates: 98gProtein: 15gFat: 61gSaturated Fat: 18gCholesterol: 58mgSodium: 4803mgPotassium: 276mgFiber: 4gSugar: 13gVitamin A: 625IUCalcium: 195mgIron: 5mg
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