Description

A simple and flavorful fall flatbread that uses sourdough starter discard, pumpkin puree, and fresh sage to create a golden, chewy bread perfect for soups, dips, or as a seasonal snack.

Ingredients

Scale

1/2 cup sourdough starter discard

1/2 cup pumpkin puree

1 tbsp olive oil

1/4 cup warm water

2 cups all-purpose flour, plus extra for rolling

1 tsp salt

1 tsp baking powder

1 tbsp fresh sage, chopped

optional pinch of black pepper

optional pinch of nutmeg

Instructions

1. Whisk together sourdough starter discard, pumpkin puree, olive oil, and warm water until smooth.

2. Add flour, salt, baking powder, and chopped sage and stir until a soft, slightly tacky dough forms.

3. Turn dough onto a floured surface and knead gently for 3–5 minutes until smooth.

4. Place dough in a bowl, cover with a towel, and rest for 30–45 minutes.

5. Divide rested dough into 6–8 portions and roll each to 1/8–1/4 inch thickness.

6. Heat a cast-iron skillet over medium heat and lightly oil it.

7. Cook each flatbread 2–3 minutes per side until golden brown with charred spots.

8. Alternatively, bake on a preheated 450°F baking stone for 7–8 minutes until golden.

9. Brush hot flatbreads with olive oil and sprinkle with sea salt if desired.

10. Serve warm alongside soups, salads, or dips.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 flatbread

Keywords: savory pumpkin sage, sourdough flatbread, sourdough discard, fall bread, pumpkin bread, sage flatbread, easy sourdough