Sourdough Indian Paneer and Methi Saag Flatbread

Steps

1. 1

   Mix and knead the dough

   • In a 2-quart mixing bowl, combine 1 cup (240 ml) of room-temperature sourdough discard, 1.5 cups (190 g) all-purpose flour, 0.5 cup (60 g) whole wheat flour, and 1 teaspoon (6 g) fine sea salt.
   • Add 0.5 cup (120 ml) lukewarm water and stir with a wooden spoon until a shaggy dough forms.
   • Knead by hand for 5–7 minutes until the dough comes together into a smooth, slightly sticky mass.
   • The dough should pull away from the bowl walls but still have some tackiness.
   • If too dry, add water 1 tablespoon at a time; if too wet, dust with a little flour.

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   Ready when: Dough is smooth, slightly sticky, and holds together

   Tip: Whole wheat flour absorbs more water, so add liquid gradually; you may not need all of it

2. 2

   First rise

   • Cover the dough bowl with a damp kitchen towel or plastic wrap.
   • Let it rest at room temperature (68–72°F / 20–22°C) for 2 hours, or until visibly puffy and increased in volume by about 30 percent.
   • The dough should feel airy and smell pleasantly sour.

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   Ready when: Dough is visibly puffy and has risen about 30 percent

   Tip: A warmer kitchen will speed fermentation; a cooler one will slow it. Aim for 2–3 hours if it's cool

3. 3

   Prepare the filling

   • While the dough rises, heat 2 tablespoons (30 ml) of ghee or neutral oil in a large skillet over medium heat.
   • When shimmering, add 0.75 teaspoon (4 g) cumin seeds and toast for 30 seconds until fragrant.
   • Stir in 1 medium diced onion (about 110 g) and sauté for 3–4 minutes, stirring occasionally, until the onion softens and begins to turn translucent.
   • Add 1 tablespoon (15 g) ginger-garlic paste and cook for 1 minute, stirring constantly, until aromatic.
   • Reduce heat to medium-low, then add the 0.25 teaspoon (1 g) ground turmeric, 0.25 teaspoon (0.5 g) ground red chili, and 0.5 teaspoon (2 g) garam masala.
   • Stir for 30 seconds, then add 2 cups (100 g) chopped, patted-dry methi saag.
   • Cook, stirring often, for 4–5 minutes until the greens wilt and any liquid cooks off.
   • Fold in 8 ounces (225 g) crumbled paneer and cook for 1 more minute.
   • Season with 0.5 teaspoon (3 g) fine sea salt.
   • Transfer to a plate and let cool to room temperature before using.

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   Ready when: Greens are completely wilted, paneer is warm, and excess liquid has evaporated

   Tip: Pat the methi saag very dry with paper towels—excess moisture will make the flatbread soggy

4. 4

   Divide and shape dough portions

   • Once the dough has risen and the filling has cooled, turn the dough out onto a lightly floured surface.
   • Divide it into 4 equal pieces using a bench scraper or knife (each piece will be roughly 200 g).
   • Gently shape each into a ball by pulling the edges toward the center, then cover with a damp towel while you work.

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   Ready when: Dough is divided into 4 even balls

   Tip: Work gently to avoid deflating the dough; handle it as little as possible

5. 5

   Fill and shape flatbreads

   • Take one dough ball and roll it out on parchment paper into a 6-inch (15 cm) round, about 0.2 inch (5 mm) thick.
   • Spread 3–4 tablespoons (about 65 g) of the cooled filling over half of the round, leaving a 0.5-inch (1 cm) border.
   • Fold the plain half over the filling to create a half-moon, pressing the edges gently to seal (do not seal completely—leave a slight opening so steam can escape and keep the bread from puffing too much).
   • Gently roll or press the folded flatbread into an oval or round about 8–10 inches (20–25 cm) in diameter and roughly 0.25 inch (6 mm) thick.
   • Repeat with the remaining dough balls and filling.
   • You can stack the shaped flatbreads between sheets of parchment or plastic wrap if needed.

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   Ready when: All flatbreads are shaped, filled, and roughly 8–10 inches in diameter

   Tip: Roll gently and evenly; the dough should be thin but strong enough to hold the filling without tearing

6. 6

   Cook the flatbreads

   • Heat a cast-iron skillet or heavy griddle (10–12 inch) over medium-high heat until very hot; a drop of water should sizzle and evaporate immediately.
   • Working one at a time, carefully transfer a filled flatbread from the parchment onto the hot skillet.
   • Cook for 4–5 minutes on the first side, undisturbed, until the underside is speckled with brown spots and feels crispy to the touch.
   • Flip and cook the other side for 3–4 minutes, pressing lightly with a spatula once or twice to encourage even browning, until both sides are golden-brown and slightly charred in spots.
   • The flatbread should puff slightly during cooking.
   • Transfer to a plate and repeat with the remaining flatbreads, adjusting heat if needed to prevent burning.

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   Ready when: Both sides are golden-brown with scattered dark spots; crust is crispy and slightly flexible

   Tip: Do not flip too early—wait until the bottom is set and spotty, otherwise the flatbread may tear or stick

7. 7

   Finish and serve

   • Brush each warm flatbread with a little melted ghee (about 1 teaspoon per bread) and scatter a pinch of fresh cilantro on top if desired.
   • Serve immediately while still warm and crispy.
   • These flatbreads are best eaten fresh but can be wrapped in a clean kitchen towel to keep warm for a few minutes.

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   Tip: Ghee adds richness and helps keep the flatbread tender; cilantro brightens the savory spices