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Sourdough Skillet

Sourdough Skillet

Inspired by Hendrik Kleinwaechter
Author:
Austin Welsh-Graham
| Source:
Toasty Panetteria
Categories: Secondary Archive
Ingredients
500 g Whole-Grain Flour400 g Water100 g Sourdough Starter10 g Salt
Description

A simple minimalistic recipe with whole grain flour, water, and salt, alongside a sourdough starter that benefits from a nice slow ferment for deep flavour. Cooked in a pan rather than baked to give it a more rustic and smoky flatbread feel, perfect for beginers or people with equipment restrictions.
Recipe
1
Mix all the ingredients untill there are no chunks of flour left, no kneading would be required.
2
Cover the bowl and leave at room temperature and allow the dough to double in size.
3
Shape the dough into 4 even portions and gently flatten each piece.
4
Cook on a preheated frying pan or skillet over medium heat.
Notes

  • More classic grains like emmer would bring a nice nutty flavour, quite nice if you have them.
  • Fermenting would take about 8-12 hours though the longer you leave it the more sour the sourdough flavour becomes.
  • If you dont already have a sourdough starter it's a great reason to make one, or just use some baker's yeast.
Austin Welsh-Graham 13 September 2026
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