Sourdough Skillet flatbread : The Best Bread-cracker To Serve With Charcuterie
Ingredients
- 1/4 cup sourdough discard (Unfed starter)
- 2 tbsp all purpose flour
- 3 tbsp water
- pinch salt
Seasonings to top with
- 1/4 tsp. oregano
- 1/4 tsp. basil
- dash Himalayan pink salt coarse ground
- avocado or olive oil for pan
Instructions
- Preheat oven to 425, WITH a cast iron/ oven safe skillet in the oven as it heats up.
- in a 2 cup Pyrex measuring glass, pour in your sourdough discard, flour, and water. Add a dash of salt then mix well.
- After the oven has been preheating for about 10 minutes, with oven mitts, remove the skillet, spray or pour in a small amount of oil, just enough to coat the bottom of the pan, and proceed to carefully pour in the sourdough mixture. Use a spatula or spoon to help spread the mixture evenly along the bottom of the pan. Do this QUICKLY as it will start to cook immediately due to the temperature of the pan.
- Sprinkle your seasonings on, in this case, oregano, basil and salt, and return to the oven. Bake for about 10-15 minutes until golden brown and crispy. Allow to cool for a minute in the pan before removing, then serve alongside a charcuterie board, or your favorite Italian dish.
Notes
*You could easily double the recipe to make more
*depending on your personal sourdough starter, you may have more or less hydration, meaning you’ll need to adjust flour and water accordingly. If the batter seems too thin, add flour, or if it seems too thick add water. It should be thinner than a pancake batter but not watery thin.