To a large bowl, add the flour, sourdough starter (active or discard), milk, baking powder, olive, and salt. I like to mix the dough ingredients with a dough whisk, but you can also do so with a wooden spoon or by hand. Mix until most of the flour has been incorporated.

280g (2 c) all-purpose flour, 226g (1 c) active starter OR 285g (1 c) sourdough discard, 120g (1/2 c) milk, 4g (1 tsp) baking powder, 6g (1 tsp) salt, 15g (1 T) olive oil

Remove the dough from the bowl and place it on your work surface.

To knead the dough, grab a piece of dough, fold it towards the center, and press the heel of your hand into the dough. Turn the dough clockwise a quarter turn. Repeat for about 2-3 minutes. The dough may look a little lumpy, but that is okay.

If the dough is looking dry, sprinkle a little extra water. If the dough is sticky, sprinkle a little extra flour.

If you want to long-ferment the dough, place the dough in a greased bowl and cover it with plastic wrap or a reusable shower cap. Leave at room temperature to ferment and double in size. In my 70 degree F kitchen, I have left it for 18-24 hours. If your kitchen is warmer, it will rise faster. If your kitchen is cooler, it will rise slower.

If you are not fermenting the dough, cover the dough with a clean tea towel, and let the dough rest for at least 30 minutes. I’ve left it for longer – 2-4 hours. This allows the gluten to relax so it is easier to stretch.

While the dough rests, prepare the cheese mixture. In a small bowl, add the mozzarella cheese, feta cheese, cream cheese and a pinch of salt. Mix until combined. Set to the side.

120g (1 c) mozzarella cheese, shredded, 40g (1/4 cup) feta cheese, crumbled, 226g (8 oz) cream cheese, room temperature, pinch of salt

Once the dough has rested, take a bench scraper or sharp knife and cut the dough into 8 equal portions. Each should weigh about 85g. Roll out each piece of dough into a smooth ball one at a time. Leave to rest for 10 minutes.

One at a time with a rolling pin, roll a ball of dough to a 6-inch circle, about a 1/8 inch. They don’t have to be a perfect circle to be perfectly tasty!

7 In the center of the dough, place 50g (2 Tablespoons) of the cheese mixture. Then, fold the edges of the dough towards the center, folding over one another. Turn the Stuffed Sourdough Flatbread over with the seam side down and gently roll the flatbread until 1/8 inch thick again. This helps to distribute the cheese mixture throughout the flatbread.

8 Preheat your cast iron pan or large skillet to medium heat. Grease the hot pan with a little bit of olive oil or avocado oil. Place one flatbread in the hot pan at a time.

Cook for 2 minutes. The dough will start to bubble and puff up. Flip and cook for 1-2 minutes more or until each side is golden brown.

Remove from the frying pan and repeat until all of the stuffed sourdough flatbread has been cooked. Enjoy!

To keep the flatbreads warm and the cheese melty, I like to place the Stuffed Sourdough Flatbread on a baking sheet in a 170-degree F oven. Keep them on the baking tray until all the cheese flatbread has been cooked and is ready to serve.

Cheese Stuffed Sourdough Flatbread is incredible on its own, but you can also level up the flavor when you serve it with my simple butter sauce!

To melted butter, add chopped parsley, minced garlic and a pinch of salt. Whisk until combined.

57g (1/4 c) unsalted butter, melted, 2g (1 T) chopped parsley, 1 clove of garlic, minced, pinch of salt