![Sourdough Discard For Your Sourdough Flatbread [try It!]](https://www.mydailysourdoughbread.com/wp-content/uploads/2022/09/blog-images-2023-02-10T194846.719-768x432.jpg)
Ingredients
Scale
- 125g sourdough starter discard
- 300g all purpose flour orwhole wheat flour
- 120g milk
- 60g plain yogurt
- 15g olive oil
- 7g sea salt
Instructions
- Mix milk, yogurt, and sourdough discard in a large mixing bowl. Add the flour and use your hands to combine these ingredients well, ensuring that there are no dry bits remaining. Once the dough is stiff, cover the bowl with a plastic wrap and let the dough rest and double in size at room temperature. This should take 8 to 12 hours depending on how warm your kitchen is.
- Transfer the dough to a work surface, and divide the dough into 8 equal pieces. Shape these pieces into a ball and cover with a kitchen towel. If you wish to cook these sourdough naan flatbread at a later date, then you can store these dough balls in a container and refrigerate for up to 3 days before cooking.
- While the dough rests, preheat a cast iron skillet over medium high heat for 15 minute. Add a small splash of oil to the skillet, to avoid sticking.
- Roll each ball of dough into a flattened oval. Add a sprinkle of flour between each roll to prevent sticking.
- Place the rolled dough into the cast iron skillet and cook for 2 minutes on each side. Wait for the sourdough flatbread to fill with air, before removing and moving on to the next one.
- Cook Time: 4 mins
- Category: bread
