This is one of the easiest sourdough breads imaginable and requires no baking--only a 20-minute stint in a skillet on the stove. The bread browns on both sides, making it a little crispy on the outside. Inside, the bread is soft and chewy. Walnuts toast on top of the bread, and feta cheese provides bits of creaminess as well as pockets of salty flavor. A tablespoon of honey provides a hint of sweetness (the bread includes no refined sugar), and thyme imparts a savory, citrus-mint flavor. The bread is great with dinner. If you're not watching your sugar/carbohydrates, you also can drizzle the top of the bread with honey and serve the bread as an appetizer. If you're lucky enough to have bread left over, try it for breakfast--plain or with butter, jam, and/or honey. Enjoy!
Sourdough Honey-Feta-Walnut Flat Bread -- Makes 1 Flat Bread
1 cup of sourdough starter/discard
1/2 cup of warm water
1/2 cup of white whole-wheat or whole-wheat flour
1 tablespoon of honey
1 cup of all-purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons of baking powder
1/2 teaspoon of dried thyme
1/3 - 1/2 cup of crumbled feta cheese
3/4 - 1 cup of chopped or broken walnuts
1 tablespoon of olive oil
Honey to drizzle (optional but good)
In a large bowl mix together well the starter/discard, the warm water, 1/2 up of whole-wheat flour, and honey. Let the mixture sit for at least an hour, if possible. Add the cup of all-purpose flour, salt, baking powder, thyme, feta cheese, and walnuts and mix everything well. The dough will be fairly damp. Heat a non-stick skillet over medium heat and add the olive oil to the pan. When the pan is hot, pour/press the dough into the pan with damp fingers. You want the dough to flatten out to the edges of the pan. Pour 2-3 tablespoons of water around the edges of the dough in the pan and cover the pan with a lid. Check the dough after about five minutes and turn down the heat to medium-low if the dough seems to be getting too brown. Continue cooking the bread for five minutes, remove the lid, and slide the bread onto a plate. Carefully flip the bread over and then slide it back into the pan, with the unbrowned side on the bottom this time. Add a little more water--a tablespoon or so--to the pan if necessary and recover the pan. Let the bread cook for another 5-6 minutes or until firm and browned on the bottom. Slide the bread out of the pan and onto a plate. Let the bread cool a few minutes before serving the bread warm, drizzled with more honey or not, as you wish.
