Introduction:
Hello, fellows. Today I want to share one of my favorite ways to use up that uses extra sourdough starter, Sourdough discard Flatbread! , these Flatebread are not just your average breakfast – they have a delicious crunch on the sides and are full of softness and a little tang in it will feel you a royalty, if you are looking for a way to make your morning more refresh than ever then you need to try this, believe me, you will love this, So let’s get started
What is sourdough discard:
Sourdough discard refers to the remaining part of the sourdough starter of the sour starter that is removed during the starter feeding process. It contains natural yeast and beneficial bacteria that give sourdough its unique flavor, yes of course it cannot make bread by itself. Instead of throwing this waste away, you can mix it into different foods like pancakes, waffles, and bagels to add sour flavor.
Equipments:
- Mixing bowls (one large, one medium)
- Measuring cups and spoons for precise measurements
- Rolling Pin
- Nonstick pan
- Pastry Brush
Table of Contents
INGREDIENTS:
- 240 g Strong white flour
- 1 tsp sea salt
- 1 tsp Baking powder
- 240g Sourdough discard
- 112g whole milk
- 1 tbsp rapeseed oil, for cooking and brushing
- 1 tbsp Nigella seeds
INSTRUCTION:
- Combine the flour, salt, and baking powder by whisking them together. Then it would help if you combined the sourdough discard with whole milk, oil, and seeds. Carefully mix the ingredients using a scraper.
- Once the ingredients are close to combining, then you need to move the mixture onto a floured work surface. To work the dough, you need to take hold of the farthest edge using your fingertips and fold it downwards, on top of itself. Rotate the dough by 90 degrees. Then Continue folding and turning the dough until it is evenly mixed, smooth, and no longer sticky. This process will require a couple of minutes. you can also Include additional flour if needed.
- Securely cover the dough with plastic wrap and allow it to sit at ambient temperature for half an hour. Once the gluten strands have loosened up, it will be simpler to shape the dough.
- Separate the dough into 6 uniform portions. Shape each one into a ball by using your hand in the shape of a claw. I enjoy using my hands to mold the bread, although a rolling pin is also effective. Does it matter if they’re not perfectly circular? Search for a width of approximately 8 millimeters.
- Make sure your hot plate, griddle, cast-iron skillet, or pan is extremely hot! Intense heat will form a crispy outer layer and solidify the flatbread’s shape to avoid any sticking.
- Ensure that your hot plate, griddle, cast-iron skillet, or pan is very hot! Intense heat will create a crisp outer layer and set the flatbread’s shape to prevent sticking.
Why use sourdough discard in Sourdough Discard Flatbread??
Enhance in Flavor:
The sourdough discard adds a tangy flavor To your sourdough discard flatbread and you will have a soft and complex taste when you start eating the sourdough flatbread
Better texture:
Sourdough discard add a soft texture to the sourdough discard flatbread that complements the softness and fluffiness of the waffle, you must give it a shot
Less Waste:
We all don’t like to throw something away, so Instead of throwing your sourdough discard, you can use it to make delicious Sourdough Discard Flatbread and enjoy it with your family believe me its delicious
HelpFull Tips:
- Don’t skip the rest: Resting the dough can cause a tender and pliable flatbread, it will allow the gluten to relax, and it will also make the dough easier to roll out
- Roll thin for crispy Flatbread: If you a love crispy things then you need to try this, just roll the dough out thinner, for a softer, chewier sourdough discard the flatbread , and keep it a bit thicker
- Cook on medium-high heat: I prefer to cook on medium heat because it helps to create those characteristics, bubbles, and golden spots without burning them
How to store:
Freezing 🙂:
If you want to make Sourdough Discard Flatbread ahead of time, you can freeze it, you need to cool down the brownies then stack the waffle with a baking sheet and store it in a freezer bag, It will keep for up to 3 months
Room Temperature:
Sourdough Discard Flatbread can be stored at room temperature in an airtight container for up to 2 days
Flavor Variation:
- Herb and Garlic Flat Bread: Add chopped fresh herbs and minced garlic to the dough for a beautiful twist
- Cheese-Stuffed Flatbread: Roll a small piece of cheese, I like Mozilla cheese you can do it with a different option, so add the cheese into the dough ball before flattening it for a cheesy surprise in it
- Spicy Flatbread: Add a pinch of chili flakes to the dough for a spice into your mouth when you eat the flatbread
Serving Suggestions:
As a Wrap: Use the flatbread to wrap up grilled meat, veggies,, and sauce for a juicy and delicious sandwich
Flatbread Pizza: So first of all you need to top the flatbread with tomato sauce then cheese and your fac toppings then you need to bake it in the oven for a quick flatbread pizza
Nutritional Information:
- Calories 150-200 kcal
- Fat 4-6 grams
- Carbohydrates 28-30 grams
- Protein 4-5 g
Facts:
Unique Flavor: The unique tangy flavor from the sourdough discard sets these sourdough discard Flatbread apart from the regular ones. This tartness complements sweet and savory toppings well, adding versatility to the sourdough discard flatbread
Nutritional Benefits:
Leftover sourdough discard flatbread benefits from the fermentation process of sourdough discard, it will enhance the gluten digestion and it is beneficial to boost nutrient content such as vitamins and minerals. I think this is the best way to make the flatbread more easily digestible compared to those made with store-bought yeast.
Zero waste baking:
Utilizing More than enough sourdough discard in flatbread helps to minimize sourdough waste. So Instead of discarding the sourdough starter, you can make it into your recipes to reduce food waste and make the most delicious recipes from it
Conclusion:
Using your sourdough starter discard to make flatbread is a simple and tasty option. It can be used in various ways, is tasty, and is prepared fast—ideal for a speedy lunch, dinner, or snack. The next time you feed your starter, do not dispose of the discard. Try making this flatbread recipe, and I’m confident you’ll enjoy it just as much as I do. Enjoy baking!
Sourdough discard refers to the part of the sourdough starter that you discard prior to replenishing it with new flour and water. The reason it is named “discard” is because it is frequently thrown away, yet it is truly a valuable component! Incorporating sourdough discard into flatbread introduces a mild tangy taste and helps minimize food waste, providing an eco-friendly and delicious choice.
Certainly, the sourdough discard from the fridge is suitable for use. The cold discard can be added to the recipe as is, no need to heat it up first. As sourdough discard flatbread does not depend on yeast activity to rise like bread does, the end result will not be impacted by cold temperatures.
Indeed, allowing the dough to rest for approximately 15-20 minutes prior to rolling it out can aid in loosening the gluten, resulting in a more manageable and easier rolling process. Taking a break also enhances the flatbread’s texture, resulting in a softer consistency.
