Description
A quick and aromatic flatbread recipe that uses sourdough discard and fresh rosemary to create a crispy, chewy side dish in under 30 minutes.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 to 3/4 cup all-purpose flour
- 2 tbsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
Instructions
- Mix discard, oil, rosemary, salt, and baking powder.
- Add flour until a soft dough forms.
- Knead for 2 minutes and rest for 15 minutes.
- Divide dough into 4 balls.
- Roll each ball into a thin circle.
- Sear in a hot oiled cast iron skillet for 2 minutes per side.
- Sprinkle with flaky salt and serve.
Notes
Reduces food waste, easy to make, highly versatile, and contains fermented benefits from sourdough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 185 kcal