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, 12 -18 squirts) for this reason. Preheat for about 30 seconds over medium-low heat. Sprinkle the olive oil with some salt (necessary because the starter does not have salt, and I’d rather not stir salt into the starter and lose any bubbles that may already be in there).

Note: You can use a cast iron or carbon steel skillet, but the heat distribution & nonstick properties will not be great 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.

Pour the 2/3 cup of unfed sourdough starter directly into the hot olive oil and all around the pan as evenly as possible. 

3. Add the toppings.

Place the cheese and the tomatoes (+ olives & herbs if using) around the flatbread, pressing each piece down into the starter until it touches the bottom of the pan. The pieces do not need to be fully submerged, so long as they touch the bottom of the pan. Sprinkle everything generously with salt.

Cover the pan with a lid, reduce heat to low, and let it cook for 10 minutes.

4. After 10 minutes, flip the flatbread.

Slide a spatula under the flatbread and make sure it feels sturdy enough to flip. If not, let it cook undisturbed, without the lid, for another 2-5 minutes until it feels sturdier. Consider turning up the heat, but only slightly.

After flipping, drizzle a little olive oil around the edges of the flatbread (so that it seeps under the flatbread). If the heat level is correct, the olive oil should start to bubble after about 15-20 seconds. Adjust the heat accordingly (it should still be quite low) and cook for another 10 minutes. It is very difficult to overcook this (but not difficult to burn if you don’t keep the heat low), so err on the side of overcooking. 

5. After 10 minutes, remove from heat.

To remove the flatbread from the pan I grab a wooden cutting board and put it next to the stove. Use a spatula under the flatbread to make sure it is not sticking to the bottom of the pan. Then I grab my pan and flip the flatbread down directly onto the cutting board. So the flatbread comes out, bottom up, onto the cutting board. If it is a very large flatbread, I may place the cutting board down onto the frying pan and then carefully invert.

If the flatbread hasn’t picked up much color, return it to the pan and turn the heat up slightly. Let it cook for 2-3 more minutes.

6. Enjoy!

When it comes out, keep in mind that the cheese will be quite hot. So eat (and warn children) accordingly.