Sourdough and Greek Yogurt Flatbread

This sourdough Greek yogurt flatbread is so easy to make, and is wonderful for using your sourdough starter discard.

You can make this flatbread whenever you are feeding your sourdough starter. Instead of throwing away excess starter, whip up a batch of these flatbreads. Serve them with your favorite soup or stew, or use them to wrap up your favorite sandwich fillings.

You can also top these flatbreads with your favorite toppings such as cheese, tomatoes, and herbs, or you can use them to make pizzas. One of my favorite flatbread topping combinations is spinach, cheese, and tomatoes. 

You can even add herbs, spices, or sesame seeds into the dough to add extra flavor.

First try them plain so you can appreciate how these flatbreads get their amazing flavor from the combination of sourdough starter and tangy Greek yogurt.

How to make sourdough Greek yogurt flatbread. 

These sourdough flatbreads are super easy to make. All you need to do is mix all of the ingredients with your hands and let the dough rest for an hour.

Next, you divide the dough into small 80 gram pieces and form them into balls. Then you roll the balls out into disks and cook them on a dry skillet about two minutes a side, brushing them with butter before flipping them over.

Tips for making these flatbreads. 

You can use a skillet to make these, but use a griddle if you have one, so you can make two at a time. If you can multi-task and like to live dangerously, heat up skillets on all of your burners and make four at a time!

Better yet, if you have a cast iron skillet, use it. It will maintain a steady temperature.

You will know that the flatbreads are ready to flip when bubbles form on the surface.

Use a scale to divide the dough before forming the dough balls. Weigh the dough with a kitchen scale and divide by 8 and portion the dough based on the math before shaping and rolling.

How to store sourdough Greek yogurt flatbread.

These flatbreads are best served warm. To keep them warm before serving, you can wrap them in a towel while cooking the rest of the flatbreads. If you have leftovers, you can keep them wrapped at room temperature for a couple of days and then reheat them in a 275 degree F oven wrapped in foil. 

You can also freeze these wrapped in plastic wrap and foil for up to 3 months. 

Be sure to let the dough rest for an hour. This makes it easier to roll out without snapping back. If it seems to shrink after you roll it out, cover it and let it rest for another 15 minutes to relax the dough.

More amazingly delicious flatbread recipes.

• Mana'eesh (Palestinian Flatbread)
• Nan e Barbari
• Ksra
• Potato Lefse
• Roti
• Adjaruli Khachapuri
• Red Pepper Coques
• Aish Baladi

Sourdough Greek Yogurt Flatbread

Yield: 8 Flatbreads

Author: Karen Kerr

This sourdough Greek yogurt flatbread is so easy to make, and is wonderful for using your sourdough starter discard.

Ingredients:

• 300 grams (2 1/2 cups) all purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 120 grams (1/2 cup) leftover starter
• 1/4 cup Greek yogurt
• 1/4 cup neutral oil
• 1 to 2 tablespoons warm water
• 2 tablespoons butter, melted

Instructions:

How to cook Sourdough Greek Yogurt Flatbread

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder in a large bowl. 
2. Add the starter, Greek yogurt, oil, and 1 tablespoon of the water. 
3. Mix with your hands until the ingredients form a rough dough. Add more water if necessary to absorb all of the water. 
4. Cover the bowl with plastic wrap and let rest for one hour. 
5. Divide the dough into 8 equal pieces and form each piece into a ball. 
6. Roll out the dough balls, one at a time, into  8-inch circles.
7. Warm a cast iron skillet or griddle (or heavy stainless skillet) over medium low heat. 
8. Place one of the dough circles in the skillet and cook for 2 to 3 minutes, until it puffs up. Brush the top of the flatbread with the melted butter, and flip so that the buttered side is down. Cook for 1 to 2 minutes more. Brush again with melted butter on the other side when the flatbread is finished cooking. Transfer to a towel lined basket to keep warm. 
9. Continue with the rest of the dough balls. Stack them in the towel lined basket. 
10. Serve warm.  

Calories
234.22

Fat (grams)
10.27

Sat. Fat (grams)
2.35

Carbs (grams)
30.52

Fiber (grams)
1.01

Net carbs
29.51

Sugar (grams)
1.90

Protein (grams)
4.63

Sodium (milligrams)
321.08

Cholesterol (grams)
7.98

https://www.karenskitchenstories.com/2020/04/sourdough-greek-yogurt-flatbread.html

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Created using The Recipes Generator

This recipe was adapted from Edible Communities, adapted from the wonderful book Artisan Sourdough Made Simple.