I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It’s great for appetizers like bruschetta.
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
Knead dough until smooth, 5 to 8 minutes.
Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.
Per Serving: 131 calories; protein 4.1g; carbohydrates 23.8g; fat 1.9g; cholesterol 15.6mg; sodium 203.3mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.