Sourdough Cornmeal Jalapeño Discard Flatbread

Steps

1. 1

   Mix the dough

   • In a large bowl, combine the all-purpose flour, cornmeal, and salt.
   • Add the sourdough discard, cool water, and 3 tablespoons (45 ml) of the olive oil.
   • Stir vigorously with a wooden spoon or your hand until all dry ingredients are hydrated and no dry pockets remain.
   • The dough will be shaggy and slightly sticky—this is normal.

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   Ready when: All flour is hydrated; no dry pockets remain

   Tip: Don't worry if the dough looks wet or sticky; it will firm up and develop structure during fermentation and folding.

2. 2

   Autolyse (rest and hydrate)

   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rest at room temperature for 30 minutes.
   • This allows the flour to fully absorb the water and makes the dough easier to handle.

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   Ready when: Dough looks slightly more cohesive and feels smooth

3. 3

   First fold and incorporate jalapeños

   • Wet your hand lightly to prevent sticking.
   • Grab the dough from one side, stretch it gently upward, and fold it toward the center.
   • Repeat from the other three sides, rotating the bowl as you go, for 4–6 stretches total.
   • As you fold, scatter the sliced jalapeños throughout the dough, distributing them as evenly as possible.
   • Cover the bowl again with the damp towel.

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   Ready when: Jalapeños are distributed evenly; dough is slightly firmer and more cohesive

   Tip: Seed your jalapeños for less heat; leave some seeds intact for more spice.

4. 4

   Bulk fermentation with folds

   • Cover the bowl.
   • Let the dough ferment at room temperature (68–75°F / 20–24°C is ideal) for 4–5 hours.
   • At the 1-hour, 2-hour, and 3-hour marks, perform another set of stretch-and-folds: wet your hand, grab from one side, stretch gently, fold toward center, rotate the bowl, and repeat 4–6 times from all four sides.
   • By the end, the dough should have increased by about 50% in volume and feel airy with small visible bubbles.
   • You should smell a pleasant, tangy sourdough aroma.

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   Ready when: Dough has increased ~50% in volume; small bubbles visible at surface; pleasant sour aroma

   Tip: The folds are brief and interspersed throughout the wait. Aim for 3–4 sets total; they strengthen gluten without adding time on top of fermentation.

5. 5

   Divide and pre-shape

   • Lightly flour a clean work surface.
   • Turn the dough out onto the floured surface (it will deflate slightly—this is normal).
   • Using a bench scraper or knife, divide the dough into 6 roughly equal pieces (about 140g each).
   • Gently shape each piece into a loose, round mound by folding the edges toward the center.
   • Cover the pieces loosely with the damp towel and let them rest for 10 minutes.
   • This resting period allows the gluten to relax so the dough won't shrink when you flatten it.

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   Ready when: Six pieces of roughly equal size, each shaped into a loose mound

6. 6

   Final shape (flatten)

   • Uncover the dough pieces.
   • Working with one piece at a time, gently stretch and flatten it using your hands or a rolling pin into a ¼-inch (6 mm) thick oval or circle.
   • As you flatten, press the jalapeños gently into the dough so they won't fall off during cooking.
   • If the dough resists, let it rest for 1–2 minutes and try again.
   • Repeat with the remaining five pieces.

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   Ready when: Each flatbread is ¼-inch thick; jalapeños are embedded and distributed

   Tip: Don't overwork the dough; gentle stretching preserves the gas bubbles that create a lighter, puffier result.

7. 7

   Pan-fry until golden

   • Place a cast iron skillet over medium-high heat for 3 minutes until very hot (a drop of water should immediately sizzle).
   • Lightly brush the skillet with the remaining olive oil (about 1 tablespoon / 15 ml).
   • Working in batches of 2–3 flatbreads at a time (do not crowd the pan), carefully place each flatbread in the hot skillet.
   • Cook for 2–3 minutes on the first side until golden brown with light charring and the bread has puffed slightly.
   • Flip gently and cook the second side for another 2–3 minutes until golden brown, firm to the touch, and lightly charred.
   • Transfer to a plate and tent loosely with foil to keep warm.
   • Reheat the skillet briefly between batches if needed and repeat with remaining flatbreads.

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   Ready when: Golden brown with charred spots, puffed and flexible to the touch

   Tip: A very hot skillet is essential for browning and puffing. Cast iron retains heat best, but a large nonstick skillet works too.