Sourdough Cubano Flatbread

I saw a photo of a Sourdough Cubano Flatbread, so I decided to try my version of it for dinner tonight.

Warning - be sure to tell folks this is a flatbread, so they won't be expecting tomato sauce flavors!

Ingredients:

Dough:

• 113 gr whole wheat flour
• 1 tsp salt
• 374 gr sourdough starter
  (I mixed 187 grams of water and flour into my starter, and let it sit for a couple of hours before making up the dough)
  
• 2 teaspoons yeast

Topping:

• 2 tablespoons spicy mustard
• 2 tablespoon Greek yogurt
• 4 ounces Swiss cheese, shredded or thinly sliced
• 4 ounces ham, sliced thin
• 4 ounces pork, sliced thin (I used pepperoni slices)
• 2 dill pickle spears, sliced thin
  

 

Instructions:

1. As needed, mix up the sourdough starter and let it proof.
2. Mix the salt in the flour in the bowl of a stand mixer.
3. Add the sourdough starter and yeast, kneading with dough hook just until all flour is absorbed.
4. Let the dough rest for 10 minute.
5. On medium-low speed, knead until the dough becomes smooth and stretchy, about 10 minutes.
6. Let the dough rest proof until doubled, probably about 1 hour.
7. About 30 minutes before baking, place a rack with baking steel (or pizza stone or upside down baking sheet) in the top third of oven, maybe 8" from the top. 
8. Preheat the oven to 550°F (or as hot as your oven goes)
9. After the dough has risen, flour a work surface, and place the dough in the center.
   (I floured a piece of parchment paper)
10. Press out the dough into a 14" circle (or whatever size fits your baking steel)
11. Mix the mustard in the Greek yogurt, spread a thin layer over the dough avoiding the rim.
12. Sprinkle on 2/3 of the cheese.
13. Sprinkle on the ham, then top with the pepperoni. Sprinkle with the remaining cheese.
14. Bake for 10 - 12 minutes, until the crust is brown and the cheese is bubbling. (I baked mine for 10 minutes, then broiled the flatbread for 2.5 minutes.)
15. Top flatbread with the pickle slices, cut and serve.
    
    

 

Carole's Notes:

We liked this! It does taste like a Cuban sandwich! The dough was easy to work with, and crisped nicely on my baking steel.

The recipe is adapted from https://www.kingarthurbaking.com/recipes/new-york-style-sourdough-pizza-cubano-recipe