- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup sourdough starter discard (unrefrigerated or recently refrigerated)
- 1 ½ tablespoons olive oil
- 2-3 tablespoons water
- desired seasonings (dill, rosemary, garlic powder, minced garlic, scallions, sea salt, poppy seeds, etc.)
Mix dry ingredients. Add starter and olive oil. Knead by hand or in mixer with a dough hook, gradually adding the water until the dough is shiny and stretchy. Put dough in a lightly oiled or buttered bowl. Cover and place somewhere warm for an hour.
Preheat skillet or griddle (I used a cast iron griddle) to medium high. Break off golf ball sized pieces. Sprinkle whatever seasonings you want on your counter, press dough into seasoning, and use a rolling pin to roll out to about 1/8th inch. Fry each bread on both sides until they are browned in areas. If it sticks, your skillet/griddle is likely not hot enough.