Kaf Sourdough Cinnamon Apple Flatbread
Elevate your autumn baking game with this irresistibly aromatic Kaf Sourdough Cinnamon Apple Flatbread, a perfect blend of tangy sourdough and sweetly spiced caramelized apples. This recipe highlights the robust flavor of an active sourdough starter paired with the warmth of ground cinnamon and the tart-sweetness of Granny Smith or Honeycrisp apples. The dough is handcrafted with a combination of all-purpose and whole wheat flours for a balanced texture, while a touch of olive oil ensures a soft yet crisp base. After fermenting to perfection and adorned with buttery, cinnamon-kissed apples, the flatbread is baked to a golden-brown finish that fills your kitchen with cozy, spiced aromas. Ideal as a fall-inspired dessert or a delightful brunch treat, this flatbread can be served warm or at room temperature, with an optional dusting of powdered sugar for added indulgence. Perfectly seasonal and bursting with flavor, it's a must-try for sourdough enthusiasts and apple lovers alike!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 180 grams All-purpose flour
- 50 grams Whole wheat flour
- 120 milliliters Warm water
- 5 grams Salt
- 15 milliliters Olive oil
- 20 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 2 medium Apples (preferably Granny Smith or Honeycrisp)
- 30 grams Unsalted butter
- 30 grams Brown sugar
- 10 grams Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, whole wheat flour, and warm water. Mix until a shaggy dough forms.
Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow the flour to hydrate.
Sprinkle the salt over the dough and drizzle the olive oil on top. Knead the dough on a lightly floured surface for 5–7 minutes until it is smooth and elastic.
Return the dough to the bowl, cover it with the damp towel, and let it ferment at room temperature for 2 hours, performing two sets of stretch-and-folds every 30 minutes.
While the dough ferments, prepare the cinnamon apples. Peel, core, and thinly slice the apples. In a skillet, melt the unsalted butter over medium heat. Add the apple slices, brown sugar, and 1 teaspoon of ground cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples soften and caramelize slightly. Remove from heat and let cool.
Preheat your oven to 220°C (430°F) and place a baking sheet or pizza stone inside to heat up.
Once the dough has completed its fermentation, transfer it to a floured surface and gently stretch it into a flat oval or rectangle shape, about 1 cm thick.
Carefully remove the hot baking sheet or pizza stone from the oven, then transfer the dough onto it. Sprinkle the remaining 1 teaspoon of ground cinnamon and granulated sugar evenly over the dough.
Spread the cooked apple mixture over the top of the dough, leaving a small border around the edges.
Bake in the preheated oven for 15–20 minutes, or until the flatbread is golden brown and cooked through.
Remove from the oven and let it cool slightly before slicing. Optionally, dust with powdered sugar for a touch of sweetness. Serve warm or at room temperature.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 97.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
