Ingredients
2 tbsp olive oil
1/3 cup unfed sourdough starter
1 large shallot, thinly sliced
1 tbsp Za’atar (optional)
Instructions
1. Prepare the skillet.
See my note above about how much starter to use if you want a larger flatbread.
Distribute the 1 tbsp of olive oil as evenly as possible in a nonstick skillet that has a cover. I will usually spray it in (with my glass olive oil spray bottle, 1 tbsp is about 12-18 squirts) for this reason. Preheat for about 30 seconds over medium-low heat. Sprinkle the olive oil with some salt.
Note: You could use a cast iron or carbon steel skillet, but the heat distribution & nonstick properties will not be as good so this may be more challenging. If you’re determined nevertheless, consider using extra olive oil and preheating for at least 3 minutes.
2. Add the starter.
Drizzle the 1/3 cup of unfed sourdough starter directly into the olive oil and all around the pan as evenly as possible. If you need you can swirl it around in the pan to get it into a more even layer. My starter is usually about the consistency of a slightly runny pancake batter, so this makes this drizzling step fairly simple. If you’re struggling, your mixture may be a bit thick, so you may want to use a spoon to help you out.
Sprinkle the starter with salt. Leave the heat on medium-low.
3. Add the shallot / onion
While the starter begins to cook, thinly slice a shallot or onion until you have 2-3 tbsp of thinly sliced shallot/onion. Break them up a bit and generously sprinkle them over the starter.
Sprinkle everything again with some salt. Cover and reduce the heat to very low. Cook for 8 minutes covered.
2. Remove the cover and let cook for 2-3 more minutes.
This step is needed because the bread can sometimes get a bit soggy while covered. Covering it helps you get as much rise out of the flatbread as you can, but it also makes it very delicate. If the bread still feels very fragile or doughy after 2-3 minutes of uncovered cooking time, give it another couple minutes before you try to flip it. Below is how mine looked when it was ready to flip.
3. Flip the flatbread over. Cook uncovered for 10 more minutes.
After flipping, drizzle 1 tbsp of olive oil around the outside edges of the flatbread. The heat level is correct if you begin to see the olive oil sizzle around the bread within about 15 seconds. If not, adjust your heat accordingly. You want a gentle sizzle going during this 10 minutes to ensure the onions caramelize but do not burn.
4. After 10 minutes, peek under the flatbread to see if the onion looks caramelized.
It can be difficult to peek under the flatbread, so sometimes I just grab my wooden cutting board and put it next to the stove. I grab my pan and flip the flatbread down directly onto the cutting board. So the flatbread comes out onto the cutting board with the onion side up. If the onion hasn’t picked up much color, return the flatbread to the pan, onion side down, and turn the heat up slightly. Let it cook for 2-3 more minutes.
5. Remove from heat.
Flip the flatbread onto a wooden cutting board, onion side up.
6. Sprinkle with za’atar (if you so desire), and enjoy!
- Cook Time: 20 min
- Category: Dinner
- Method: stovetop