Sourdough Rosemary and Garlic Flatbread

Bread is great with pasta. Do I have bread tonight? No…so the solution is always flatbread. If you don’t have a sourdough starter, just click here to check out the original recipe for this quick Italian flatbread. If you do have a starter, you’re in the right place. This recipe uses 1/2 cup of discard to add a slight tang and toss some garlic powder and herbs in and you’re good to go.

Recipe by Tierney Larson

Makes 4- 9inch Flatbreads

1/2 cup (140g) sourdough discard

1/4 cup (56g) of water

1 1/2 cups (187g) of All-Purpose Flour

3/4 tsp diamond kosher salt (if you use mortons, use 1/2 tsp)

1 tbl dried thyme or rosemary

1/4 tsp garlic powder

2 tbl (30g) olive oil

Ok so..

In a medium sized bowl, combine your starter and water and set aside. In a larger bowl, whisk together the flour, salt, herbs and garlic powder. Then add the olive oil and rub the oil into the flour mixture using your hands until combined but there are still some pea sized clumps. Then add about half of the water/starter mix and stir, continue to add the water mixture until you have a nice dough that isn’t too sticky and isn’t too dry. Cover and let rest for 30 minutes. Preheat a cast iron pan over medium heat. Divide the dough into 4 equal pieces about 100grams each. Roll one at a time, keeping the other dough pieces covered, into 8-9 inch circles and place on the hot pan for 2-3 minutes on the first side, and about 1-2 minutes on the other side. Look for some browning and bubbling before flipping. Keep warm in a kitchen towel until serving. Enjoy!