Sourdough discard flatbreads

I was working a lot this week and didn't have time to bake since the "sweet" bread on Monday. So yesterday while getting ready for a rye bake I went looking for a bread recipe using discard - since I had quite a lot of that stuff stored in the fridge. And I wanted it to be really quick, so not really leavened with sourdough or yeast - hence, I started searching for flatbreads. And this is the recipe that caught my eye: https://peckham.kitchen/chef-notes/2020/10/7/sourdough-discard-flatbreads

It was perfect in its simplicity. So I went ahead and gave it a try, following the formula, with the only change as addition of a little bit of baking soda - my discard had some really old stuff there which would be too acidic. And less importantly, substituted used sesame seeds instead of nigella seeds, since that's what I had. The dough was not very strong, but quite pleasant consistency.

We don't have a cast iron pan, so I decided to use the baking steel directly on the gas hob. And that worked beautifully, after a few minutes it gets super hot. I found it cooked more nicely if I added a drop of oil and spread it over the surface before adding the rolled out dough. I forgot to take any pictures yesterday, but we kept two dough balls in the fridge for today and I took a couple this time.

Here is one of them cooking on the first side and bubbling nicely:

And the other one even almost puffed up like a pita:

They were delicious, and perfect for scooping up something saucy - we had some Bulgarian aubergine preserve, that was great.

Frying on steel is quite cool, I also did a couple of eggs today. Produces a lot of smoke though! I wish we could do this outdoors.