DIRECTIONS

1. Mix your flour, salt, baking powder and herbs in a medium or large sized bowl.
2. Add in your milk and sourdough starter and stir to combine.
3. Flour your hands and knead the dough in the bowl by grabbing and edge and folding it over the top of the dough. Turn the bowl with each fold. Do this until all the flour is worked evenly into the dough and the dough has a uniform consistency. Please Note: The dough will be sticky and it can be messy until all of the flour is worked in. By the end you should be able to flour your hands and knead the dough without it sticking to you. Additional flour outside of the 2 1/2 cups may be needed. See images after recipe.
4. Spray the top of the dough with a light coating of oil or non stick spray and cover with a towel and let rest in a slightly warm place for 30-45 minutes.
5. After 30-45 minutes has passed, setup your floured work area where you will cut, roll and oil your dough. 
6. Separate your dough into 12 equal pieces (or somewhat equal).
7. Heat your pan or skillet over medium heat.
8. Roll out your pieces of dough on a floured surface with a thickness between 1/8″ -1/4″ (the surface needs to be floured well as we don’t want these sticking.)
9. Brush oil all over the faceup portion of the dough and sprinkle with sea salt.
10. Place the oiled side of the dough down on the skillet/pan. 
11. Immediately oil the face up side of the dough in the pan and sprinkle with sea salt (so both sides of the flatbread are now oiled and salted)
12. Once you see bubbles forming and the bottom of the flatbread is browning flip it over and continue to cook the other side. Please Note: You may need to press the bread down in the skillet if it is bubbling to much to maintain the “flatness” that is desired.
13. Stack your flat bread on a plate and serve with Garlic, sea salt and rosemary oil for dipping! (Recommended)

TIPS

• The more you make these the more familiar you will become with how long they take to cook. Every stove and pan combo is different which is why eyeballing these is the best method for knowing when they are fully cooked.
• To create Garlic, rosemary and sea salt infused olive oil- Finely dice up garlic and place in an oil bottle. Add your choice of salt and a sprig of rosemary and fill with oil. The longer it sits the more infused it will taste!