Word Count: 250
Ingredients
| Ingredient | Quantity (single) | Quantity (double) |
|---|---|---|
| All Purpose Flour | 240g (2 cups) | 480g (4 cups) |
| Salt | 1 tsp | 2 tsp |
| Baking Powder | 1 tsp | 2 tsp |
| Sourdough Discard | 240g (1 cup) | 480g (2 cups) |
| Milk | 1/2 cup (112g) | 1 cup (224g) |
| Olive Oil | 1 tbsp1 | 2 tbsp1 |
Steps
- Whisk dry ingredients together.
- Mix in the wet ingredients into the dry ingredients.2
- Knead dough for a few minutes.
- Coat the dough with olive oil and let rest at room temp for 30-1 hour depending on batch size.
- Coat hands in olive oil then using a baking pan and dough cutter, cut the dough in half.
- Repeat on each half and then half of each half, etc. until you have roughly 2" sized balls of dough. Coating each piece with olive oil from your hands as you go.
- Pre-heat a griddle and grill press on medium-low/low heat depending on your range and pan used.3
- Using tongs grab a ball of dough and place on the griddle. Use grill press to smash the dough into a flatbread shape.
- Rinse repeat until all dough balls are used.
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I use the dough hook in my stand mixer if it’s a double batch. ↩︎
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I use a carbon steel griddle and my range runs pretty hot which is why I use medium-low/low. Think “pancake cooking temp” when adjusting your heat level. High heat mentioned in the original recipe was way too hot for my range, etc. ↩︎