Carrot and Whole Wheat swirl Sourdough Flatbreads

I am always looking for new and exciting recipes to try out, and when I saw this one I knew I had to try it. I am so in love with how these flatbreads look and even more in love with how they taste. This recipe was fun and also challenging for me. I learned lots of new things when making this recipe that I am excited to share with you guys.

I adapted this recipe is from @bread_on_earth. This account makes some of the most beautiful bread creations I’ve ever seen. I am constantly inspired when I see their posts, and love their approach to baking. I have a link to their page below.

If you decide to try out this recipe (which I hope you do!) here are some tips that helped me along the way….

1. Take your time and read through the whole recipe before baking.
2. Make sure to let your wet ingredients come to room temp. before using.
3. When you autolyse your dough it will seem really dry. This is normal. Your dough will come together when you add in the starter.
4. When you are ready to roll out your dough try to use as little flour as possible. If you have lots of flour on your dough it will burn when cooking giving your flatbread a weird taste.
5. Don’t be afraid to cook your flatbreads longer than the recipe calls for. I ended up cooking my bread at medium temp. for about 45 seconds each side.

Recipe link:

https://bread-on.earth/Upward-Spiral-Flatbreads

Changes I made to the recipe:

-The recipe calls for beets but I used carrots instead. Feel free to try using other root veggies like sweet potatoes, purple potatoes, parsnips or anything similar.

-The recipe also calls for plain yogurt but I used sour cream instead.

To see how I baked this flatbread go to my highlights @jaimesbakes.