Sourdough Georgia Flatbreads
(Makes 2 Flatbreads)
These luscious flatbreads ooze with melted cheese and are delicious eaten on their own for a snack or lunch, or serve with a tomato, Kalamata olives, and avocado salad, and a dollop of Muhamara sauce (see tomorrow’s blog) for a real feast!
You can store them in the fridge for up to 24 hours before baking, just layer them between sheets of baking parchment after you have stuffed the breads.
I use the Simple White Dough recipe from the May Chapter of ‘Sourdough Suppers’:
250g Frisky Culture
450g Strong Plain Flour
The secret to a good crispy flatbread is to use a dough that is a couple of days old. If you don’t currently bake using a sourdough culture you can use a commercial yeasted dough as a substitute. There is information within ‘Sourdough Suppers’ on how to convert the Simple White Dough recipe to use commercial yeast.
1/2 quantity of Simple White Dough
100g Feta Cheese, crumbled (or Cottage Cheese)
60g Fontina, Gruyere, or strong aged Cheddar Cheese, grated
30g Greek Yoghurt
1/2 small Egg, beaten
Handful of Mint leaves, finely chopped
Freshly ground Black Pepper
Extra Virgin Olive Oil
Pre-heat the oven to 220C
Split the dough into four equal pieces and shape each piece into a ball. Drizzle each ball with a little olive oil then press each ball into a disc shape. Leave the discs to relax for 30 minutes: this will make rolling them out much easier.
Mix the cheeses, yoghurt, egg, mint, and pepper together in a bowl to form the filling.
After resting the dough, lightly oil your work surface and roll each disc into a thinner disc measuring about 22cm in diameter.
Spread 1/2 the filling over one of the discs, leaving a border of dough measuring about 1/2cm around the edge. Dampen the border with water, then place another disc of dough on top to make a sandwich (stretch the dough to fit if the discs are slightly different sizes). Pinch the edges together to seal in the filling. If the flatbread looks to have shrunk slightly, you can press it back into shape using the palm of your hand. Drizzle the top with olive oil. Carefully lift the flatbread onto a baking sheet lined with baking paper- I use a palette knife or fish slice.
Repeat the steps above to make the second flatbread.
Bake the flatbreads in the upper third of the oven until they are crispy and deep golden brown. This will take about 10-20 minutes. Serve the flatbreads warm.