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Sunday, March 10, 2013

Grilled Sourdough Flatbreads

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Are you keeping sourdough starter in your fridge yet?! I've kept mine alive now for about a year, a feat in itself, and I'm still finding new ways to use it. While I use it most often for pizza dough, it's also useful for both pancakes and rolls. In case those aren't reasons enough to convince you that you need your own sourdough starter, then this recipe should do the trick!
These grilled sourdough flatbreads are my new favorite thing. I've already made them a few different times and I imagine that drastically increasing as summer draws near and we use the grill even more frequently. Grilled pizza has long been a hit in our house, so I shouldn't have been surprised that grilled bread would be just as popular.
The dough requires minimal rise time. You can season it however you please (garlic powder and rosemary is a favorite of ours!). Dip it in olive oil, or hummus, or seven layer Greek dip. We can't get enough of it, both as a side dish and a snack and an appetizer. Now quick, get yourself some sourdough starter! (alternately, you can find similar non-sourdough flatbread recipes and roll out small balls of dough to grill!)

One Year Ago: Caramelized Onion Hummus
Two Years Ago: Pesto, White Bean, and Spinach Soup
Three Years Ago: Tilapia Zucchini Skillet

Grilled Sourdough Flatbreads
from city hippy farm girl

-1 cup sourdough starter
-1 1/2 cups flour
-1/2 tsp salt
-1/2 tsp baking soda
-1 1/2 tbsp olive oil
-2 tbsp water
-olive oil & desired seasonings (rosemary, garlic powder, salt, etc.)

1. Add the sourdough starter, flour, salt, baking soda, and olive oil to the bowl of a stand mixer. With the dough hook, mix until ingredients are combined. Add water, 1 tbsp at a time, until dough forms. Dough should be only slightly sticky to the touch.
2. Transfer dough to an oiled bowl, cover with a towel, and allow to rest for an hour.
3. Break off small chunks of dough (mine were larger than a golf ball but smaller than a tennis ball) and roll out as thinly as possible on a floured surface with a rolling pin. Brush with olive oil and desired seasonings.
4. Grill flatbreads over medium heat, flipping after 3-4 minutes or when browned.  Cook remaining side for 3-4 minutes. Serve warm or store in an airtight container for 1-2 days.