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One Day Flatbread

Yields1 Serving

 450 g Sourdough starter at 100% hydration
 200 g Water
 20 g Oil
 425 g Bread flour
 12 g Salt
 Various toppings for your flatbread

In the morning mix up the starter, water, oil, flour and salt in that order.



During the day leave your dough (covered) in a warm place (76-85F) and fold several times (at least four times).


Divide and shape three balls weighing around 362g each. Pour some oil into a clean container and roll the dough balls in the oil. Cover and let set in a warm place for one hour until ready to shape into flatbreads. 3:00pm


About an hour before baking, preheat your oven and baking stone to 500F or 480F if using convection oven. At this time (4:00 pm), lay your dough balls onto oil covered parchment paper and gently stretch them out into a circle, using your hands to stretch. If you start inside the edge of the dough and gently push outwards using your hands you can create a thicker edge.


Spread some oil on the stretched dough and allow it to set. Come back a few times and gently stretch the dough again until it stays in the shape you prefer. When ready to bake, add toppings and bake for about 10 minutes each until the bottom of the flatbread is covered in brownish crust and the top looks finished.


You can make simple flatbreads with just oil, garlic and some herbs if you wish or you can get fancy and add sauce and toppings more like a pizza. Don't load the flatbread too much or it will be harder to bake through.


When your flatbread is done baking, place on a cooling grate and let it cool a few minutes before serving. Continue baking the other flatbreads until all are finished baking. You will have the first one devoured before the last one is done baking!



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