Skillet flatbreads with sourdough starter, simple and quick flatbreads to prepare, perfect to be stuffed and cooked in a skillet rather than baked like the sourdough-only focaccia.
I made them with sourdough starter because it’s my passion but you can make them with yeast. If you decide to substitute the sourdough starter, use 2g of yeast and add 140g of flour and 65g of water to the recipe.
The dough is much like a batter but denser, especially more cohesive. I let it rest for about 3 hours at room temperature and then cooked them on a great non-stick skillet to avoid adding fats during cooking.
The taste is very similar to that of flatbreads, but their texture is softer and they are easily sliced to be filled as you like. You can fill them with both sweet and savory ingredients, in the photo you’ll see them filled with cooked ham and mozzarella, which are special when served warm, but you can fill them with anything. Inside, there will be a bit of crumb which is very useful for absorbing any oily dressings.
For those who love kneading at home, I also remind you
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 8 flatbreads
- Cooking methods: Oven
- Cuisine: Italian
- Energy 112.30 (Kcal)
- Carbohydrates 22.50 (g) of which sugars 0.68 (g)
- Proteins 3.62 (g)
- Fat 1.25 (g) of which saturated 0.19 (g)of which unsaturated 0.19 (g)
- Fibers 0.70 (g)
- Sodium 243.11 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz warm water (lukewarm)
- 100 g sourdough starter
- 1 tsp salt
- 1/2 tsp sugar
- 1 3/4 cups all-purpose flour
- 2 tbsps extra virgin olive oil
Tools
You can knead these flatbreads by hand in a bowl using a dough whisk. For cooking, I recommend a non-stick skillet or a smooth stovetop griddle, so you won’t use fats for cooking.
- 1 Container
- 1 Hand Whisk
- 1 Non-stick Griddle
Steps
Start by placing the water in the bowl and warming it in the microwave. Break the sourdough starter into the lukewarm water and dissolve it a bit using the whisk. Then add all the other ingredients.
Mix well with the hand whisk until the sourdough starter is completely dissolved and all the ingredients are well combined to form a batter.
Cover the container with plastic wrap and leave at room temperature for about 3 hours.
After the resting time, heat the griddle or skillet well on the stove over high heat and when it’s hot, pour a small ladle of batter on top. Form several flatbreads close to each other as they will rise but not much in width.
The griddle or non-stick skillet must be very hot before placing the batter because it’s quite soft, and if the griddle isn’t hot, the base won’t set quickly and it might not rise in height. From the photo, you should see well that the batter underneath starts cooking quickly.
Adjust with the griddle as the stove flame should be high initially, but once you can place the batter, a medium flame will suffice; otherwise, you risk burning the flatbreads without cooking them inside. When a crust has formed on the flatbreads and it’s golden, use a spatula to flip them and let the other side cook.
NOTES
You will get excellent soft flatbreads that are easy to slice so you can fill them, but I assure you they are also good plain.
They are delicious when warm but can also be enjoyed cold. My advice is to eat them the same day; otherwise, I recommend reheating them in the toaster. You can keep them in lidded tin boxes for 2-3 days.
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Frequently Asked Questions
Can I use double zero flour?
Of course, since it’s a very soft dough, you can use double zero flour for kneading. Alternatively, if you want to increase fiber intake, you can use type 1 and type 2 flour, but be careful with the amount of water needed as you might need a bit more.
