Discard Flatbreads
This recipe has one (very excellent) optional ingredient: soft cheese. I got the idea from blogger & chef extraordinaire, David Lebovitz. His version of these have Laughing Cow cheese, but you can add just about any soft or even shredded harder cheese. Or skip the cheese altogether! The journey is yours to choose. I adapted this recipe to make it a sourdough discard recipe, but you could also just use flour and water instead of discard (75g of each).
For the flatbread dough:
200g all-purpose or bread flour
70g water
150g sourdough discard
7g instant or dry active yeast
2g baking powder
2 tbsp (45g) yogurt
3 tbsp (55g) melted butter
Pinch of sugar & salt
Optional filling:
Cheese of choice! Ideal contenders: goat cheese, Laughing Cow cheese, a soft brie, shredded cheddar.
Ingredients at the ready.
Mixing the final dough.
Process:
In a medium sized bowl combine the flour, salt, sugar, baking powder and instant yeast if using instant. If using dry active yeast, combine it with the warm water and let it become a bit frothy.
Mix the yogurt, melted butter, discard and water in another bowl or measuring cup. Whisk to combine.
Pour all the wet ingredients into the dry ingredients. Mix until a shaggy mass forms, and then transfer to a floured surface. Knead by hand, adding flour when necessary, for about 7-10 minutes. The dough ball should be very soft and not sticky. If it’s sticky, add a bit more flour.
Transfer the dough to a lightly oiled bowl or container. Cover and let rise for one hour.
Deflate the dough and divide into 6-8 portions (6 for medium sized flatbreads, 8 for smaller ones). Roll out each portion until it’s about 5-6 inches across. Add cheese to the center and then fold in all 4 side as if wrapping a small gift. Flip it over and re-roll until it reaches 5-6 inches across once again.
Heat a cast iron pan over medium-low heat. Once the pan is hot, spray it with a bit of canola oil or another high-heat oil. Place one flatbread into the pan and cover. Cook for about 1 minute, then spray the side facing up, flip it, cover again for another 1 minute. Depending on the heat from your pan, you may need a little more or a little less cooking time.
Repeat with all of the flatbreads. Enjoy immediately, or let them cool before putting them in an air tight container in the fridge!
If you make these, I’d love to see! Tag @nokneadtoworry on Instagram.
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