Healthy Whole Wheat Sourdough Flatbread
Simple to make and a brilliant way to utilize sourdough discard, this whole wheat sourdough flatbread brings a delightful texture and taste to the table!
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ tsp salt
- ¼ tsp baking powder
- 2 tablespoons butter
- ¼ cup sourdough starter
- ½ cup warm water
Instructions
- Combine the flours, salt, and baking powder in a food processor and mix.
- Add the butter and pulse until you get coarse crumbs.
- Mix in the sourdough starter and pulse until everything is well combined.
- With the processor running, slowly add the warm water until a dough ball forms. You might not need all the water.
- Knead the dough on a surface until soft. You can flour the surface if needed.
- Wrap the dough and let it rest at room temperature for 4 to 24 hours.
- When ready, divide the dough, roll each piece into a disc, and cook in a hot cast iron skillet until bubbly and golden.
Notes
*Tip - Make the dough in the evening and let it rest overnight.
Feel free to adjust the whole wheat flour ratio to your liking, even going up to 100% whole wheat if you prefer.
Tried this recipe?Let us know how it was!