Mmm…flatbread. Who doesn’t love a good flatbread these days? What used to be called “fancy pizza” has not been reborn and made popular again. Here is another take on it.
Ok so I know that pizza and flat bread are technically not the same thing, but come on people. Flatbread has become super chic again and even more impressive if it is wood fired. What were once common place pizza ovens are now wood burning flatbread producers and the world is again becoming interested in yeast. Don’t get me wrong, I am right on the bandwagon it is just that you don’t need to go somewhere special for a delicious and chic meal.
What’s the secret to flatbread or fancy pizza? Loose the tomato sauce, and top it sparingly. That is it! It is all about simplicity.
When you get tired of your regular pizza crust recipe (variety is the spice of life after all), it is time to mix it up. You could go whole wheat, you could even go cauliflower, but I suggest that you go down the sourdough road.
I am, of course assuming that you have a sourdough starter in your cupboard (doesn’t everyone?). If not, then you can get one going but you are going to have to start about a week early which would be an amazing organizational win especially for a parent. I happen to have one going most of the time. If you want to make your starter check out my sourdough starter recipe to get you started.
Here is what you are going to need for the Sourdough Flatbread dough:
1 1/2 cups of sourdough starter
2-3 tbsp olive oil
a good pinch of salt
1 1/2 cups of floor (approximately).
Mix the starter, the oil and the salt in a bowl and then start to work in the flour. Depending on the weather, your starter and your mood, you may need more or less flour. Keep working it in, turn it out on a board and kneed for about 5 minutes. Leave the dough to rest for an hour and then make your flatbread! Remember, simple toppings and keep them limited! Crank your oven to 500 and bake them until they are brown and lovely.
Warning – This is not a fluffy and deep dish style base. If you keep it thick, it will be softer but when rolled out thin, it is a little more like a fancy cracker. I actually happen to like that but do adjust my toppings a little so that they are a little moister. Roasted squash is perfect in this case, just saying.