Description

Soft and fluffy Sourdough Flatbread with Feta hits the spot when you want the perfect flatbread to dip into anything from Hummus to Stew. Sourdough gives a lovely tang while the potato keeps these really soft and moist. Fill with feta for an extra cheesy treat or leave them as they are.
An aromatic Za’atar-oil brushing makes them utterly irresistible.

Ingredients

Units Scale

1 russet potato (peeled and cut into 1-inch pieces)
1/2 teaspoon active dry yeast
1 3/4 cups all-purpose flour or bread flour (plus more for work surface)
1 cup whole wheat flour
1 cup sourdough starter
2 tablespoons extra-virgin olive oil (plus more for bowl)
2 teaspoons Diamond Crystal kosher salt
Flaky salt (for sprinkling the top)
Feta-Za'atar Flatbread
1/4 cup za'atar
8 ounces 227g feta cheese, crumbled (about 1 1/2 cups)
1/4 cup extra-virgin olive oil (plus more for rolling out)

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Instructions

Start by boiling your potato until soft. Place the potato pieces in a pot, just barely covering them with water (do not add salt). Cook for 10-15 minutes until you can easily pierce the pieces with a knife.
Drain the potato over a sieve with a cup underneath to catch the cooking water. You’ll need about ½ cup of this water. Allow both the potato and the water to cool to room temperature to avoid killing the sourdough or yeast when you mix them in.
Once the potato has cooled enough, mash it in a large bowl or the bowl of your stand mixer using a fork or potato masher.
Add the all-purpose or bread flour, whole wheat flour, sourdough starter, kosher salt, and olive oil to the mashed potato.
In the ½ cup of lukewarm cooking water, add the active dry yeast and let it stand for 5-10 minutes until it starts to bubble. Then, add this yeast mixture to the bowl with the flour and potato.
Mix briefly with a spoon to roughly incorporate the wet and dry ingredients, especially if your stand mixer doesn’t reach all the flour on the sides of the bowl.
Knead the dough on medium speed for about 8-10 minutes until you have a very smooth and sticky dough that comes off the sides of the bowl. If kneading by hand, you can add a little more flour to make it easier to work with, but the dough should still be fairly soft and moist.
Form the dough into a ball and place it in an oiled large bowl. Cover the bowl with clingfilm and let the dough rise for 2-3 hours or until it has doubled in size. You can also refrigerate the dough overnight for better flavour development.
Once the dough has doubled in size, divide it into 8 pieces on an oiled work surface.
Shape each piece of dough into a round, smooth dome top, then place them on a parchment-covered, oiled baking tray for their second rise. Cover them loosely with oiled clingfilm and let them rise for another 30-40 minutes.
If you plan to fill the flatbreads with feta and top with za’atar, crumble the feta into a bowl and mix the za’atar with olive oil in a separate bowl.
After the second rise, oil your work surface again. Take a piece of dough and flatten it with your hands until it’s about the size of two hands. It doesn’t need to be perfectly round.
Crumble 2 tablespoons of feta over the dough, then roll it up. First, roll it into a sausage shape, then roll it into a spiral, making it resemble cinnamon rolls. Try to keep the feta inside, but don’t worry if some crumbles out.
Place each spiral on the oiled baking sheet while you shape the remaining flatbreads.
Heat a pan to medium/high heat with a light coating of oil. We want the dough to puff up almost instantly when it hits the pan but not burn.
To transfer the dough into the pan, use two lightly oiled pieces of baking parchment. Transfer the dough onto one piece, flatten it with your hands, then place the second piece on top and roll it out to a round-ish shape about 8 inches across. Peel off the top piece of parchment and carry the flatbread on the bottom piece to the pan, flipping it over to transfer the dough into your frying pan.
If using the za’atar oil, brush it onto the top side of the flatbread while the first side is frying. Sprinkle with a little sea salt.
Fry until the first side is golden brown and comes off the pan easily. Flip and fry the second side until golden brown.
Keep the flatbreads warm in the oven, which you turned to the lowest temperature, while you fry the remaining pieces.
Enjoy your delicious Sourdough Flatbread with Feta and Za’atar!