In a larger flat bottom bowl with cover
Cut in
- 1.5 T. butter into
- 1 C. white flour
Then mix in
- 1/2 C. Sourdough starter or discard
- 1/4 C. liquid
- 1 t. salt
Knead till it feels right. Add some flour if it's too sticky.
Then let sit till it doubles or you have time to get around to it. Sometimes I mix in the morning, then bake either at night or the next day.
Divide into 10 balls. Pat into flattish discs. (Can flour hands to keep dough from sticking to hands if it is sticky.) Then roll each disc out to about a small plate/ saucer size on floured surface. Any bigger and they are hard to put into hot pan. It's ok if they have flour on them because it keeps them from sticking together before you bake them.
Use a cast iron pan or griddle and heat up past the point where water drops dance on it. (Hotter than the temperature that you cook pancakes.) Do not use any other type of pan besides cast iron. Temperature is very high and could wreck other pans. Try not to burn youself.
Most recipes say to oil your pan. However I think it might work without oiling pan due to the flour on the rolled out flatbread.
Place 1 raw flatbread onto/into cast iron pan/griddle. Watch for bubbles to appear on surface. It will start to set up and look dry. Maybe 30 seconds to a minute depending on how hot your pan is. Flip over and cook other side. Doesn't take long. Cook all flat breads till done.
At this point I put in one layer on pans in freezer. Once frozen, I put in a bag to take out and heat as needed.
In the past I've also used this recipe to make 4 small dense biscuits. They were tasty but I use flatbread more.
Recipes I used to come up with this one:
- https://www.farmhouseonboone.com/easy-sourdough-flatbread/
- https://documentingsimpleliving.com/sourdough-flatbread-recipe/
- https://www.melskitchencafe.com/easy-sourdough-flatbread/
- https://simplicityandastarter.com/sourdough-flatbread-recipe/
- https://simplicityandastarter.com/sourdough-flatbread-recipe/
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