Sourdough Discard Durum Wheat and Nigella Seed Flatbread

Steps

1. 1

   Mix dough

   • In a mixing bowl, combine the sourdough discard (180 ml), durum wheat flour (180 g), all-purpose flour (65 g), nigella seeds (18 g), salt (5 g), warm water (60 ml), and extra-virgin olive oil (30 ml).
   • Stir with a wooden spoon until all flour is hydrated and a shaggy dough forms.
   • The dough should be slightly sticky but hold together.
   • Mix for about 1 minute until no dry flour remains.

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   Ready when: All flour hydrated and dough holds together

   Tip: Don't overmix; you want to activate just enough gluten for structure without developing it fully, which keeps the flatbread tender.

2. 2

   Let dough rest

   • Cover the bowl loosely with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 10 minutes.
   • This autolyse period allows the flours to fully absorb moisture and makes the dough easier to divide.
3. 3

   Divide dough into portions

   • Turn the dough out onto a lightly floured surface.
   • Divide it into 4 equal portions (each roughly 60 g).
   • Shape each portion into a loose ball by gathering the edges toward the center.
   • Place them on a parchment paper–lined work surface, spaced about 2 inches apart.
   • Cover with the damp towel.

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   Ready when: Dough is divided into 4 balls

   Tip: Wetting your hands rather than flouring them prevents the dough from sticking while shaping.

4. 4

   Bulk ferment dough

   • Let the dough balls rest, covered, for 8 minutes at room temperature.
   • This brief ferment adds a subtle tang and allows the gluten to develop slightly, giving the flatbreads better structure when cooked.
5. 5

   Stretch and shape flatbreads

   • Working with one dough ball at a time, place it on the parchment paper and gently stretch it into a roughly 6-inch (15 cm) round by pressing with your fingertips from the center outward.
   • The flatbread should be about ¼ inch (6 mm) thick—thicker than a cracker but thinner than focaccia.
   • If the dough springs back, let it rest for 1 minute, then stretch again.
   • Repeat with the remaining dough balls.

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   Ready when: Dough is stretched to roughly 6-inch rounds, about ¼ inch thick

   Tip: Don't oil the parchment or your hands too much, or the dough will slide around. Lightly wet hands work best for stretching sourdough.

6. 6

   Heat skillet and prepare to cookOven 350°F / 175°C

   • Place a 12-inch (30 cm) nonstick skillet or cast-iron pan over medium-high heat.
   • Add 2 tablespoons (30 ml) of olive oil and let it warm until it shimmers and a small piece of dough sizzles on contact, about 2 minutes.
   • This should reach roughly 350°F (175°C).

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   Ready when: Oil shimmers and sizzles when dough touches it

   Tip: Use nonstick or well-seasoned cast iron; the dough is delicate when raw and needs a non-stick surface to release cleanly.

7. 7

   Cook first flatbread

   • Carefully slide the first stretched flatbread from the parchment into the hot oil.
   • Cook for 2–3 minutes on the first side without moving it.
   • The bottom should turn golden brown and develop some charred spots.
   • Flip the flatbread and cook the second side for 1–2 minutes until it is also golden and cooked through.
   • The flatbread will puff slightly as moisture escapes.
   • Transfer to a plate and cover loosely with foil to keep warm.

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   Ready when: Bottom is golden brown with light charring; flatbread is cooked through and no longer doughy

   Tip: Resist the urge to flip too early; wait until the bottom is deeply golden so the crust sets properly and the flatbread doesn't stick or tear.

8. 8

   Cook remaining flatbreads

   • Repeat Step 7 with the remaining three flatbreads, cooking each for 2–3 minutes per side.
   • You may need to adjust the heat slightly—if they brown too fast, drop to medium; if they're pale and greasy, raise the heat back to medium-high.
   • Stack the finished flatbreads on a plate, loosely covered with foil, to keep them warm and slightly steamed.

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   Ready when: All four flatbreads are golden brown on both sides and cooked through

   Tip: If the oil becomes too dark (from nigella seeds falling off), replace it with fresh oil between flatbreads to avoid a burnt taste.