Yogurt Flatbread

Yogurt Flatbread

Adapted from Alison Roman's Sourcream Flatbread in Dining In


I could not wait to get my hands on Alison Roman’s debut cookbook, Dining In. In fact, it was number one on my Christmas wish list this season. The day after publishing my post, 5 Books on My Christmas Wishlist, her book gratuitously showed up on my doorstep thanks to a dear friend and self-proclaimed biggest fan of mine. I’ll be posting a review soon. As a rule of thumb, I read any books I review from cover to cover and test at least three recipes. Here’s the first, her sour cream flatbread. I subbed yogurt, added whole wheat, and of course threw in some discarded starter that I had hanging out in the fridge.

These are best cooked in a cast iron skillet or on the grill, it's all about the char, baby! Excellent served with hummus as a snack, or even with eggs in the morning. Here, I chose roasted asparagus and lemon tahini spread.  




  • 275 g water @90˚ F
  • 1 ¼ teaspoon active dry yeast
  • ½ teaspoon sugar
  • 135 g whole wheat flour (King Arthur)
  • 135 g sourdough discard (mine is 50/50 blend of rye and bread flour at 80% hydration)
  • 300 g all-purpose flour (King Arthur)
  • 2 tablespoons melted butter
  • 1 tsp salt
  • Neutral oil for cooking (I used coconut oil)
  • Optional: sprinkle with flaky sea salt; mix in some caraway seeds; edge towards focaccia and add a little extra virgin olive oil and rosemary



  • Mix warm water, yeast, and sugar in a bowl. Cover and activate for 10 minutes
  • Autolyse: Stir in flour and sourdough discard, mix until flour is incorporated. Cover with a kitchen towel and let rest for 30 minutes in a warm area (I placed the bowl on top of my fridge. The ambient heat from kitchen appliances are perfect for this). You'll see the composition of the dough change significantly over this period into a more stretchy, pliable consistency 
  • Mix in butter and salt, pinching the dough between your fingers to make sure that it’s evenly incorporated. Cover and let rest for 2 hours. Punch down, but don’t literally punch it in the face, be nice to your dough! Instead, fold each corner up and in towards the center of the bowl. Cover and let rest for an additional 2 hours. For a more sour result, allow the dough to ferment overnight in the fridge (I chose to overnight ferment, duh!)
  • Divide and Shape: Alison recommends to divide the dough into 4 or 6 pieces, depending on the size you'd like. For a picnic last week I divided the dough into 12 pieces for little mini flatbreads. This dough is very, very sticky! It will stick to everything. It's important to find a delicate balance between flouring your hands and work surface enough to make the dough workable, but not too much that it dries out. Next, stretch out each piece into a little circle. You can also use a rolling pin, but I found that the dough stuck to it a little too much
  • Cook: Heat a cast iron skillet over medium-high heat until very hot. Put a little coconut oil in the pan and swirl around. Place dough in skillet and cook on each side until deeply golden brown with little dark (almost black) crispy bits in places. 
  • Cool on a wire rack
  • Serve with your favorite dips. Or make my lemon tahini dressing, and put that and a roasted veg on top.