Directions
- 1Whisk together the all-purpose flour, kosher salt, and baking powder.
- 2Pour in the sourdough discard, milk, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3Turn the dough onto a floured surface and knead until smooth (about 3-4 minutes).
- 4Place the dough back in the bowl, cover, and let rest at room temperature for 30 minutes.
- 5Turn the dough onto a floured surface, divide into 3 pieces, and flatten each piece into a circle about 1/4 inch thick.
- 6Heat a cast iron skillet over medium-high heat.
- 7Brush one side of each flatbread with olive oil and place it in the hot skillet, oil-side down.
- 8Cook for 1 minute until bubbles start to form, then brush the top with olive oil, flip, and cook for another 30 seconds.
- 9Remove from skillet and repeat with remaining flatbreads.
Ingredients
- 1 cup all-purpose flour
- 0.5 tsp kosher salt
- 0.5 tsp baking powder
- 0.5 cup sourdough discard
- 0.25 cup milk
- 2 tsp olive oil
Equipment
mason jarmeasuring cupwooden spoonknifebaking sheetcast iron skilletbrush
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