makes one 10-inch sourdough flatbread
2 teaspoons oil (or oil & butter blend)
1 cup sourdough discard/starter
1/2 teaspoon baking soda (see note on recipe post)
1/2 teaspoon salt
1 teaspoon dried herbs -or- 1 Tablespoon chopped fresh herbs -or- 1-2 Tablespoons parmesan or other cheese -or- 1-2 Tablespoons chopped nuts -or- a combination of any of these (optional)
1-2 Tablespoons melted butter (optional)
Preheat oven to 375 degrees Fahrenheit.
Heat a 10-inch cast iron skillet over medium-high heat on the stovetop.
In a medium bowl, whisk together the sourdough discard, baking soda (see note above) and salt. Whisk well. Set aside.
Add oil or butter/oil mixture to the hot skillet and swirl once fully melted.
Pour the sourdough mixture into the center of the hot skillet and, using a spatula, pull to the edges. Set timer for 3 minutes. Sprinkle the top of the bread with herbs, cheese, nuts, etc.
Transfer the skillet to the preheated oven and bake 5-8 minutes, or until bread is lightly puffed, top is no longer doughy and springy & golden.
Remove from the oven. Drizzle with melted butter if desired.
Eat immediately.