Sourdough Flatbreads

I got the idea from a post on Pinterest which lead here, and I love having options to use up excess Sourdough Starter, but as I normally do I had to make changes.  Here are two flatbread recipes, one more spongy & one more flat - depending on your desires.  Each of these recipes makes 2 large or 4 small flatbreads.  You will need a Pizza Stone (or the like) for this recipe, mine is about the size of a cookie sheet which allows me to make all the flatbreads at once, if yours is smaller you will only be able to do 1/2 at a time - for the Spongy variety you will have to add the Baking Soda to each half separately.

Sourdough Flatbread - Flat
Ingredients:
  3/4 cup Levian (sourdough starter)
  1/4 cup All Purpose Flour
  1 tsp Sea Salt (if course grind it fine)*


Sourdough Flatbread - Spongy
Ingredients: 
  same as above + 1 tsp Baking Soda


* This results in a fairly salty flavored bread, reduce salt to your liking.


Directions:
Set a Pizza Stone (or the like) in the oven, heat to 450F and allow to be at that temp for about 15-30 minutes.  Cut parchment paper sized to fit on your Stone, place the parchment paper on a cookie sheet (this will only be used for transferring).  


Mix Levian, All Purpose Flour, and Sea Salt together in a bowl.  If making the Spongy variety mix in the Baking Soda just before preparing to bake.


Distribute the batter onto the parchment in 2 or 4 even amounts, spreading slightly to make circles.  For the Spongy type don't spread much.  The circles will grow a bit in the oven so leave a bit of room between (the Spongy type seems to grow more than the Flat).


Slide the parchment with the batter onto the Stone, close oven and cook for 3-4 minutes.  Remove from oven & allow to cool slightly before peeling the flatbreads off the paper.


Suggested uses: 


Sandwich, I put some good Hummus & some vegetables on the one above… (I used the Spongy recipe, and it broke a bit when folded)


Baked Flatbread, like this Caprese flatbread at right, I simply left the oven on & popped this back in the oven after placing my toppings… (I used the Flat recipe)