Sourdough Flatbread

I have two sourdough starters on the go which means about 2 cups of sourdough discard daily when fed normally.  Some folks store their sourdough starter in the refrigerator, feeding when needed.  Others feed on a reduced schedule of every third or fourth day. Sourdough discard can be reduced via micro feeding on days you won't be baking. 

An easy way to use up a bit of sourdough discard is flatbread.  Flatbreads are very versatile, easy to make and freeze well.   Each batch makes 6 nice sized flatbreads and uses a cup of sourdough discard.  These are extremely easy to make because there is no rise or proof time.  There is a 30 minute rest time before the dough is ready to be shaped into balls then rolled out.  The shape does not have to be perfect.  In fact a bit oddly shaped is part of the charm.

I roll one out, brush the top with olive oil the place oiled side down in a hot ungreased cast iron skillet.  It is hot enough to cook the flatbread without smoking.  Then I brush the now top with olive oil.  When dark marks appear on the bottom, I flip and let it cook on that side.  While that is cooking, I prepare the next one.  I remove the finished flatbread to cool in a cloth lined basket.  I continue on in this fashion until all the flatbreads are cooked.  The whole process, dough to flatbread takes about an hour.

We like using flatbreads for quick personal homemade pizzas.  Pictured is my Margherita pizza and hubby's cheese pizza.  I used home canned roasted tomato garlic pizza sauce for both pizzas.  A few days later we took a double batch of flatbreads and the fixing to friends for a pizza party.  Their kids had so much fun topping their own pizzas!