300 g flour
12 g sugar
5 g fine sea salt
½ teaspoon baking powder
120 g sourdough starter
60 g Kefir or Greek yogurt
60 ml oil
15 to 30 ml warm water
28 g melted unsalted butter with two finely crushed garlic cloves
Melt the butter and add the crushed garlic, leaving aside for flavours to blend.
Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the leftover starter, yogurt, oil, and 1 tablespoon (15 ml) of water. Mix with your hands to form a rough dough. The dough should feel soft but not sticky. Add more water or flour as needed to get the right texture. Cover with a damp kitchen towel and let rest for 1 hour.
Remove the dough onto a lightly floured work surface. Divide into 8 equal pieces, about 80 grams each. Cover with a damp towel.
Working with one piece at a time, roll the dough into a thin circle about 8 inches (20 cm). The exact shape does not need to be perfect but they need to fit your pan or skillet. Note: Thinly rolled dough will get you soft, bendable flatbreads; thicker rolled dough will create puffy flatbreads.
Warm a large cast-iron skillet over medium-low heat. Carefully remove garlic from butter.
Place the dough into the warm, dry pan and cook for 2 to 3 minutes on one side. When the dough puffs up and has a few bubbles on the surface, brush lightly with some of the melted garlic butter and flip it over. Cook for 1 to 2 minutes on the other side. When finished, brush with more butter and transfer to a cutting board. Wrap in a towel to keep warm. Roll out the next piece of dough and cook the rest of the flatbreads.
These sourdough flatbreads are best enjoyed warm. You can also reheat them in a low oven, about 140°C, in a foil package. For crispy flatbreads, reheat directly on the centre oven rack.
Flatbreads will keep fresh stacked, wrapped, and stored at room temperature for 1 to 2 days. Reheat as indicated above for best texture. To freeze, cover the flatbreads in plastic wrap and foil for up to 3 months.