Sourdough Puerto Rican Recaíto Cilantro and Roasted Pepper Flatbread

Name: Sourdough Puerto Rican Recaíto Cilantro and Roasted Pepper Flatbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) sourdough starter discard, active and bubbly, at room temperature; ¾ cup (180 ml) water, lukewarm; 2 cups (250 g) all-purpose flour; 1¼ tsp (7 g) kosher salt; ½ cup (120 g) recaíto (sofrito base), fresh or frozen, thawed if frozen, drained if very wet; ½ cup (25 g) fresh cilantro leaves, packed, loosely chopped; ¾ cup (150 g) roasted red peppers, jarred or fresh, drained, patted dry, cut into 1-inch strips; 2 tbsp (30 ml) extra-virgin olive oil; fleur de sel or sea salt, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

A vibrant sourdough flatbread infused with recaíto (sofrito base), fresh cilantro, and charred roasted red peppers. This Puerto Rican-inspired bread uses sourdough discard for tang and texture, with a tender crumb and crispy bottom crust. Perfect alongside beans, rice, or as a base for sandwiches.

Prep: 20 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 15 min
Makes: 1 flatbread, cut into 4 pieces (or 8 smaller appetizer portions)

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Steps

Before you start

Use active, bubbly sourdough discard at room temperature (fed 4–8 hours prior)
Preheat oven to 475°F (245°C) for at least 20 minutes; position a rack in the middle
Have roasted red peppers ready (jarred is fine; drain and pat dry)
Measure all ingredients before mixing

1
Mix dough base
- In a large mixing bowl, combine sourdough discard (300g) and lukewarm water (180ml).
- Stir until mostly blended.
- Add flour (250g) and salt (7g), mixing with a wooden spoon or dough whisk until no dry flour remains.
- The dough will be shaggy and slightly sticky, like thick batter.
- It should hold together but not be stiff.
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Ready when: No visible dry flour remains; dough is shaggy and cohesive
Tip: Don't overmix; a slightly rough texture is fine. The dough will come together during bulk fermentation.
2
Bulk fermentation
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature for 60 minutes, until visibly puffy and airy.
- You should see small bubbles on the surface and the dough should jiggle slightly when you shake the bowl.
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Ready when: Dough has increased in volume by about 50%, with visible surface bubbles
Tip: Timing depends on room temperature; a warmer kitchen (72–75°F / 22–24°C) will ferment faster than a cooler one.
3
Fold in flavor
- Add recaíto (120g), chopped cilantro (25g), and 1 tbsp of the olive oil to the dough.
- Using a wet hand or spatula, gently fold these into the dough 4–5 times, turning the bowl as you go, until distributed throughout.
- Don't overwork; a few pockets of recaíto are fine.
- The dough will be soft and slightly sticky.
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Ready when: Recaíto and cilantro are mostly incorporated; some flecks visible throughout
Tip: Wet hands make folding easier and prevent sticking. Don't knead; gentle folding keeps the dough light.
4
Final proof and prepare pan
- Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
- Brush or rub the parchment with the remaining 1 tbsp olive oil.
- Transfer the dough to the pan by gently pouring or scooping it into the center.
- Wet your fingertips and gently stretch the dough to fill the pan evenly, working from the center outward.
- Cover with a damp towel and let rise for 30 minutes at room temperature until puffy and pillowy.
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Ready when: Dough fills the pan and is visibly airy; it springs back slowly when gently pressed
Tip: If the dough springs back too much while shaping, wait 5 minutes and stretch again. Gluten memory relaxes quickly.
5
Dimple and topOven 475°F / 245°C
- Preheat oven to 475°F (245°C) if not already done.
- Using your fingertips, dimple the entire surface of the dough with gentle pokes, creating small wells about ½ inch deep.
- Space them about 1 inch apart; dimpling prevents large bubbles.
- Scatter the roasted red pepper strips (150g) evenly over the surface, pressing them lightly into the dough.
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Ready when: Surface is evenly dimpled with ½-inch wells; peppers are distributed across the dough
Tip: Dimpling prevents large air pockets and helps the flatbread bake evenly. Don't dimple too deep or you'll deflate the dough entirely.
6
Bake flatbreadOven 475°F / 245°C
- Carefully place the pan in the preheated 475°F (245°C) oven.
- Bake for 22–26 minutes, until the top is golden brown and the edges are golden and slightly crispy.
- Gently lift an edge with a fork to check the bottom; it should be golden brown and sound hollow when tapped.
- The flatbread should feel firm but still yield slightly to gentle pressure.
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Ready when: Top is golden brown; bottom is crispy and golden; tapping produces a hollow sound; internal temp is 200°F (93°C)
Tip: If the top browns too quickly before the center sets, lower the oven to 450°F (232°C) and add 2–3 minutes. Every oven is different.
7
Cool and finish
- Remove the pan from the oven and let the flatbread cool in the pan for 5 minutes.
- Slide it onto a cutting board and let cool for another 5 minutes.
- Lightly brush the top with a tiny amount of olive oil if desired, and sprinkle with fleur de sel or sea salt to taste.
- Cut into 4 large pieces or 8 appetizer portions.
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Ready when: Flatbread is still warm but firm enough to slice without falling apart
Tip: Cooling for 10 minutes allows the crumb to set and makes slicing cleaner. The flatbread will continue to firm up as it cools completely.

Good to know

Tips

Recaíto strength varies by brand or batch. If using homemade, taste a small spoonful first to gauge intensity; adjust the amount in the dough accordingly.
For extra crispy edges, brush the pan sides with olive oil or use a cast-iron skillet instead of a metal baking pan.
If roasted peppers are very wet from the jar, pat them extra dry with a paper towel. Excess moisture will soften the bottom crust.
Fresh recaíto (often found in the frozen section of Latin markets) yields the brightest flavor and best texture, but jarred sofrito works well too.

Make ahead

Prepare the dough through the bulk fermentation step (after step 2). Refrigerate for up to 12 hours covered. Remove from the fridge, let sit at room temperature for 20 minutes, then proceed with folding in recaíto, cilantro, and the final proof. This actually deepens the sourdough flavor.

Storage & reheating

Store cooled flatbread in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 5 minutes until warmed through and bottom crisps slightly. Freeze wrapped in parchment and foil for up to 2 months; thaw at room temperature and reheat in a 350°F oven for 8–10 minutes.

Substitutions

recaíto (sofrito base), fresh or frozen → 2 tbsp sofrito paste (from a tube or jar) mixed with 2 tbsp finely minced onion and 2 tbsp finely minced bell pepper. Sofrito paste is more concentrated; this homemade blend mimics fresh recaíto's texture and flavor balance.
roasted red peppers → 1 cup sautéed zucchini (cut into strips) or 0.75 cup sautéed caramelized onions, cooled. Both vegetables must be cooked and cooled first to avoid releasing excess moisture into the dough. Drain well before topping.
fresh cilantro leaves, packed → 0.5 cup fresh parsley leaves, chopped, or 0.25 cup dried oregano mixed with 2 tbsp fresh parsley. Parsley is milder; the Puerto Rican herb profile shifts slightly but remains vibrant. Oregano adds earthiness.
sourdough starter discard, active and bubbly → 1.5 cups active dry yeast starter or 1 cup sourdough discard + 0.5 cup whole wheat flour instead of all-purpose. Dry yeast starter works but loses sourdough tang. Whole wheat adds nuttiness but makes the dough slightly denser.