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Sourdough Flatbread
Desi

Sourdough Flatbread

Soft, pillowy sourdough flatbreads enriched with yogurt, ready in about 35 minutes for wraps, dipping, or serving alongside a curry.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 flatbreads
Course: Bread, Side Dish
Cuisine: Mediterranean
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g (3.25 cups) bread flour
  • 250 g (1 cup) water, lukewarm
  • 30 g (2 Tbsp) plain yogurt
  • 20 g (1.5 Tbsp) extra-virgin olive oil
  • 100 g (scant 1/2 cup) active sourdough starter
  • 9 g (about 1.5 tsp) fine sea salt
  • 45 g (3 Tbsp) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 Tbsp fresh parsley, chopped

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Cast iron or heavy skillet

Method
 

  1. Whisk the water, yogurt, olive oil, and active starter together, then mix in the flour and salt to a shaggy dough.
  2. Knead 5-6 minutes until smooth and only slightly tacky.
  3. Cover and let rise at room temperature about 4 hours, until puffy.
  4. Divide into 6 pieces and roll each into a thin round, about 1/8-inch thick.
  5. Cook each flatbread in a hot dry skillet, 1-2 minutes per side, until puffed and charred in spots.
  6. Melt the butter with the garlic and parsley while the flatbreads cook.
  7. Brush each warm flatbread with the garlic butter and serve warm.

Notes

This dough is meant to feel soft and a little sticky thanks to the yogurt - resist adding much extra flour or the flatbreads will turn out tougher than they should.