A quick, one bowl, no-rolling pin, no-yeast, vegan sourdough flatbread? You are going to love this recipe!
If you own sourdough, you maybe know that sooner or later you are going to deal with some leftovers.
Now, please don’t tell me that you discard your leftover sourdough!
Before I created my sourdough Janus, 5 years ago now, I watched dozens of video tutorials and read dozens of blogs and articles about how to make a sourdough starter from scratch, using just flour and water. I remember that the feeding process was quite a mystery for me at that time.
And even more complicated was to understand why in almost all tutorials I watched there was at some point the sentence “you discard half of it and add new flour and water”.
I mean, seriously??
Especially if you use an expensive, high-quality whole grain flour, this is almost a heresy!
So already before I got confident about how to treat my sourdough, I had decided that I wouldn’t have discarded a gram of it. Actually, I made that decision before he was born! Indeed instead of creating my starter from 100 grams of flour, I used just 20 and let it grow gradually until I got a bigger, but never crazy, amount.
Then I began to bake bread with it weekly and I figured out how to manage the whole process in my way. I kept my sourdough in the fridge and fed it once a month. Every week I took just a part of it and fed it separately once or twice before kneading and forming my bread. In this way, I didn’t have to throw anything away!
I was very proud of my organization; I have to say.
Until, one day, I stopped baking regularly because of my pressing job.
The first time I had to feed my poor lethargic and neglected Janus after 3 weeks without baking bread, I realized that it would have overflown from its jar if I had just added new water and flour!
There it was: my first leftover sourdough!
I never thought of throwing it away, though. Somewhere I read about making flatbread with it, in the traditional way, kneading a regular dough and rolling it out.
I wasn’t enthusiastic about the idea of taking out my rolling pin, with flour everywhere and lots of cleaning up afterward. After all, all this was not planned! I wasn’t prepared for it.
Something easy and quick, without messing up the kitchen, was definitely what I was looking for. So I decided I would have tried to make a sort of savory rustic pancake using a quite rough rye flour I had on hand.
I took a bowl and mixed my sleepy sourdough, new flour, water, extra virgin olive oil, a pinch of baking soda to correct the acidity and salt. I added water until I reached a creamy but quite firm consistency.
Then I warmed up a pan over medium heat and spread the dough on it. After a few minutes I checked with a spatula, and as soon as it was golden brown, I flipped it over.
And voilà done! What comes out is really delicious, considering that there is almost no work to do.
There are many other ways to use the leftovers of a feeding, but this is my favorite recipe!
Important: the sourdough here has just the function to flavor the dough with its typical aroma, it doesn’t have to rise.
QUICK ONE-BOWL FLATBREAD WITH LEFTOVER SOURDOUGH
makes one large flatbread of about 30 cm (11.8 “) ⌀
- 2 tablespoons (70 g) of non-fed sourdough
- 1/2 cup of water (it might be more or less: read point 2 below)
- 1 and 1/2 tablespoons of extra virgin olive oil
- 5 tablespoons (100 g) of wholemeal rye flour
- a small pinch of baking soda
- a good pinch of salt
1. Place all dry ingredients in a bowl, mix them, and make a hole in the middle.
2. Add the sourdough, the water, and the oil and mix with a spoon until you reach a creamy but firm, spreadable consistency. You might need to add more or less water, depending on the consistency of your sourdough (solid? fluid? liquid?) and on the type of flour, you use. As usual, add the water gradually.
3. Warm-up a nonstick or cast iron pan and spread the dough with the spoon. After a few minutes check it: lift one corner with a spatula and when it’s golden brown flip it over.
4. Fill it with what you love!
Today I filled it with marinated artichokes, vegan cashew cheese, roasted sweet potatoes, fresh tomatoes, arugula sprouts, basil, peppermint, extra virgin olive oil, and lemon juice.
I also ADORE it with avocado, marinated dried tomatoes and artichokes, mixed sprouts, chives, basil, extra virgin olive oil, lemon juice, and chili.