Sourdough Skillet Flatbread

**The Quick Skillet Flatbread**

    This is my go-to recipe when we want fresh, warm bread to go with our dinner but I simply do not have the physical energy or the time to wait for a long rise. It is incredibly simple and takes less than ten minutes from start to finish.

**Step 1. Get the iron hot.**

    Place your cast-iron skillet on the burner and turn the heat to medium. Let the pan get nice and hot before you do anything else. Add a generous splash of olive oil and swirl it around to coat the bottom of the pan.

**Step 2. Pour the batter.**

    Pour your sourdough discard straight from the jar into the hot, oiled skillet. Use the back of a large spoon to quickly spread the thick batter out into a flat, even circle. It should sizzle as soon as it hits the hot oil.

**Step 3. Season the surface.**

    While the bottom is cooking and starting to form a beautiful crust, sprinkle the wet top of the flatbread with coarse salt, cracked black pepper, and some fresh, chopped rosemary from your garden. Press the herbs gently into the batter with your fingers.

**Step 4. Flip and crisp.**

    Once you see the edges starting to look dry and bubbles forming in the middle, slide a spatula underneath and flip the flatbread over. Let the other side cook for another three to four minutes until it is crispy, golden, and cooked all the way through.

**Step 5. Slice and serve warm.**

    Slide the hot flatbread out of the skillet and onto a wooden cutting board. Use a sharp knife to slice it into wedges. It is chewy on the inside, wonderfully crispy on the outside, and absolutely perfect for dipping into hot soup or a little bit of seasoned olive oil.