Sourdough Flatbread

It's Murphy's law that if I light my grill - it's guaranteed to rain. ☔️  Especially if I'm grilling something that requires me to stand in front of the grill for an extended period of time - like sourdough.😅  So if we're ever in a water shortage or severe drought situation - not to worry - I'll just fire up my Big Green Egg, throw on some flatbread and wait for the rain to start. 🙃

There's been no lack of hot, humid days this summer in Georgia and we've had very little rain in my little town. I feel like we had weeks of cloudless days, blue skies, sunshine.🌞  That was until I decided it was time to make grilled sourdough flatbread - cue the downpour. 🤣

Not to worry though.  Neither rain or hail or hurricane force winds were going to stop me from making my grilled sourdough flatbread.  I was determined not to let a little precipitation stand between me and these delicious carbohydrates.😅

By the time the grill was hot, there was monsoon-like rain and I was holding the spatula with one hand and the other was attempting to shield the food from the sudden deluge.☂️  If making this grilled sourdough has taught me anything, it's that I need to have patience --- and an umbrella.☂️😅

Could I have made this flatbread inside on the stove?  Of course.   But the grill gives the flatbread those beautiful little charred spots and crisp edges while keeping the middle tender and chewy.  In my world - totally worth standing in front of a grill in a torrential downpour.   

And this, my friends, is only the beginning of my great grilled flatbread story.  I've been experimenting with amazing new recipes with my grilled flatbread, which means there are two more flatbread recipes coming to the blog later this week.  Make sure you stay tuned for my buffalo chicken flatbread and my grilled peach and ricotta flatbread.  You will not want to miss these.  

Sourdough Flatbread
100 grams levain (active starter)
240 grams milk, warmed
1 1/2 teaspoons sugar
1 teaspoon salt
1 Tablespoon olive oil
400 grams all-purpose flour

Mix together levain, milk, sugar, salt, olive oil and flour until dough forms. 

Cover and let rise at room temperature 5-6 hours. 

Divide dough into 4 pieces. 

Shape each piece into a ball. 

Place balls on silpat lined baking sheet.  Cover with a towel and let rise at room temperature 2-3 hours.

Stretch each ball into a 12x6" oval.  

Brush oil on both sides of dough. 

Stack breads between parchment.

Place flatbread on hot grill and cook 2 minutes until browned on bottom. 

Flip flatbread and bake until cooked through and golden. 

Ciao!

Click here for a printable version of this recipe