SOURDOUGH FLATBREADS

• servings: MAKES EIGHT 4-INCH DIAME

Ingredients

FOR PREP DAY 1 MIXTURE

4 ounces (by weight) sourdough starter (see p. 9)

1 cup (4½ ounces) bread flour, plus more as needed

½ cup room temperature water

FOR PREP DAY 2 ADDITIONS

½ cup (2¼ ounces) bread flour

2 tablespoons olive oil, divided

1 teaspoon kosher salt

Directions

ON PREP DAY 1 Combine the ingredients for the prep day 1 mixture in a medium bowl, stir, and cover. Let sit, covered, at room temperature overnight.

ON PREP DAY 2

1. In the bowl containing the prep day 1 mixture, add the bread flour, I tablespoon olive oil, and the salt. Stir to combine, then flour your work surface lightly and turn out the dough. Knead the dough until smooth, soft, and not super-sticky, adding flour only as needed — you want the dough to stay soft.

2. Put the remaining 1 tablespoon of olive oil in a gallon-size zip-top plastic bag and put the dough in the bag, massaging the dough to ensure it's coated with oil. Refrigerate overnight or up to 24 hours.

ON BAKING DAY

1. Heat the oven to 350°F and line a baking sheet with parchment paper.

2. Flour your work surface lightly and turn out the dough. Divide the dough into 8 equal pieces, form each into a ball, and then flatten to form a disk. Use a rolling pin and roll each to a disk about 4 inches in diameter.

3. Place the disks on the prepared baking sheet and bake until the flatbreads are lightly browned, about 18 minutes. Transfer to a rack to cool.

Notes

These thick flatbreads are perfect for ripping apart and sopping up sauces or dipping into flavored oils. You could also slice them in half and fill them with flavorful meats or roasted vegetables to make sandwiches, or toast them and spread with butter and a little jam for breakfast.

TIP Measuring sourdough starter by volume is tricky because of the bubbles. If you don't have a scale to weigh the starter, stir it well to knock down the bubbles as much as possible, then measure out ½/ cup of starter.