Emily Laurae

0 Combine the flour, water, sourdough starter, olive oil and salt in a mixing bowl or a stand mixer with a dough hook attachment. Mix until the ingredients have formed into a ball of dough, then continue to mix/knead for 3 minutes, adding an extra sprinkle of flour if the dough is feeling too sticky. Cover and allow the dough to rest for 2 hours in a warm space in your kitchen/home before moving forward. (or overnight in the fridge - the dough will last for two days in the fridge.)
1 Gently move your risen dough onto a floured surface. De-gas it with care and envision cutting a pie as you divide it into eight equal parts. For an added touch of flavor, feel free to sprinkle in fine additions like minced garlic, chives, or aromatic herbs. Remember
2 On the stovetop, warm up a 10-inch or larger cast iron pan to medium heat. Grab the dough and divide into 8 even pieces. On a floured surface, gently de-gas each piece and form into balls. Lightly coat your rolling pin in a bit of olive oil using a papel towel and roll each ball into a circle, 1/4 inch thick. After rolling each piece of flatbread, cook each flatbread for 2 minutes on each side, using tongs to check the flatbread for doneness as well as to flip the flatbread.
3 After cooking, let the flatbreads cool on a rack. While still warm, brush them with a some melted butter with herbs before serving if desired!