Leftover Sourdough Starter Flatbreads

Leftover Sourdough Starter Flatbreads

This recipe for Leftover Sourdough Starter Flatbreads is for people who make sourdough bread and have left over starter. My advice:  Don’t throw it out. I used to do that but then I learned that you can use it to add flavor to yeast based breads or even pancakes. Now, I purposely prepare extra sour dough starter just to make these flatbreads.  I am able to have the sourdough flavor but I don’t have to wait a long time for the dough to be ready for baking. You can  baked these both on a grill and in the oven.  I’ve done but and  can’t decide which I like more. No matter what you choose you will love these!

Don’t worry about making perfect round shapes. Part of the beauty is the rustic misshapen circles.

The ingredients

Put the ball of dough into a medium sized bowl

Let dough rise until doubled in size

Divide into eight pieces. Don’t worry if they are not all the same size.

Roll into a flat round.

Bake on both sides.

Leftover Sour Dough Starter Flatbreads

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 1/2 cups lukewarm water
• 1 1/2 teaspoons dry yeast
• 2 tablespoons olive oil plus more for baking
• 1 cup starter
• 3 cups bread or high gluten flour
• 1 tablespoon salt

Method

 

1. Mix water and yeast and let sit for 5 minutes
2. Add the rest of the ingredients
3. Knead until it forms a cohesive ball
4. Let rise until doubled in size
5. Divide dough into 8 pieces
6. Roll into rounds about 1/4 inch thick
7. Rub a bit of olive oil on each side
8. Preheat oven to 450 and insert inverted baking sheet
9. Bake for 3-4 minutes per side until it begins to brown