This is a great way to use up your sourdough starter when you need to feed it and throw off half. Is gives the bread a great taste that’s not overly sour. This all started when we were out and stopped for lunch at Panera Bread. My oldest ordered a flat bread chicken sandwich and had me try a bite I loved it! The next day I started recreating and came up with this recipe. And it makes a pretty darn good sandwich!
Sourdough Whole Wheat Flat Bread
Makes 8 flat bread
- 1 cup unfed sourdough starter (straight from the fridge) or a baseball size piece of old dough
- 1/2 cup warm milk (I used whole)
- 1/4 cup nonfat Greek yogurt
- 1 teaspoon baking powder
- 2 cups white whole wheat flour
- 1/4 teaspoon Kosher salt
- 1 tablespoon olive oil
- roasted garlic (Optional)
Combine the sourdough starter, milk, and yogurt in a mixing bowl. Whisk together until smooth.
Add the baking powder and the wheat flour. Stir to combine, just until the dough comes together. It will be somewhat sticky. Cover with a damp cloth and let the dough rest in a warm place for 2 – 3 hours.
Once the dough has rested (and risen just a bit, but don’t expect it to double like a typical bread recipe), transfer it to a lightly floured surface. Knead until smooth, for a minute or two, adding only enough flour to keep the dough from sticking to your hands.
Preheat a cast iron griddle or skillet over medium heat. Divide the dough into 8 pieces. Roll each piece out to about 1/4 to 1/8 inch thickness depending on how thick you like your flat bread. cook for about a minute until the dough bubbles and releases easily from the skillet. Flip and cook for an additional 1 to 3 minutes until the bread has nice score lines on it when you peek under the edge. Transfer the flat bread to a cooling rack with a clean kitchen towel on it. Wrap in the towel while you cook the other breads. Roll and repeat with the remaining pieces of dough. Serve or freeze the left overs for later.
When ready to serve, brush the flat bread with melted butter and sprinkle with seasonings.