Crisp flat breads
Crispy, tangy, tasty ...
Ingredients
- 200 grams Sourdough Discard
- 40 ml olive oil
- 5 grams Salt
- 3 grams Dried Herbs Rosemary, oregano ... Optional
- 5 grams Minced Garlic Optional
- 10 grams Parmesan cheese Optional
Instructions
- Preheat the oven to 325F
- In a large bowl, discard, oil, salt and 1/2 of the optionals if used.
- Line a large skillet with parchment paper
- Pour in the batter and spread thinly
- Sprinkle with reserved optionals
- Bake for ~1 hour
- Cool for 1 hour (COOL COMPLETELY!)
- Break in the pan, and store in airtight container.
Notes
A few notes:
I've used my standard starter here. This equates to a 100% hydration. (Take note of this for future reference)
I've also used my standard feeding / discard as well, roughly 1 cup.
I've also included some basic optional add-ons, but the sky is the limit. I can see some of my followers dusting with Gochugaru or cayenne pepper. Let your creativity/imagination run wild.
Nutrition
Calories: 316kcalCarbohydrates: 21gProtein: 6gFat: 23gSaturated Fat: 4gCholesterol: 7mgSodium: 1326mgFiber: 1gSugar: 1gVitamin A: 154IUVitamin C: 1mgCalcium: 156mgIron: 2mg
Tried this recipe?Let us know how it was!