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Cinnamon-Apple Sourdough Flat Bread

The scent of baking apples and cinnamon always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her apple desserts were legendary – simple, honest, and brimming with love. This Cinnamon-Apple Sourdough Flat Bread captures that same spirit. The slight tang of the sourdough, the sweetness of the apples, and the warmth of the cinnamon create a symphony of flavors that are both comforting and irresistible. It’s a perfect way to start a crisp autumn morning, or to enjoy with a cup of tea on a cozy afternoon.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours 55 minutes (including rising time)
Servings: 18
Yields: 1 large flatbread or 2 smaller flatbreads
Dietary Type: Vegetarian

Ingredients

For the Dough:
- 1 cup sourdough starter, fed
- ¾ cup water, lukewarm
- 2 teaspoons instant yeast
- 3 cups unbleached all-purpose flour
- 1 ½ teaspoons salt
- 2 tablespoons dry milk
- 3 tablespoons olive oil
For the Topping:
- 4 apples, very large and firm (about 2 pounds)
- ¼ cup cider, boiled
- ¼ cup maple syrup
- Optional Substitutions for Cider & Maple Syrup: ⅓ cup honey, ¼ cup agave syrup, or the sweetener of your choice.
For the Syrup:
- ¼ cup cinnamon sugar
- ¼ cup syrup, reserved from cooked apples
- 2-3 tablespoons sugar, coarse white (optional, for sprinkling)

Equipment Needed

Mixing bowl
Stand mixer or bread machine (optional)
Microwave-safe bowl
Shallow microwave-safe bowl
18″ x 13″ rimmed baking sheet (half-sheet pan), or two 9″ x 13″ pans
Apple corer/slicer (optional)
Cooling rack

Instructions

Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough starter, lukewarm water, instant yeast, unbleached all-purpose flour, salt, dry milk, and olive oil.
Mix and Knead: Mix and knead the ingredients – either by hand, using a stand mixer with a dough hook, or in a bread machine – until you form a smooth, fairly soft dough. The dough should be slightly sticky but manageable.
First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour.
Deflate and Second Rise: Gently deflate the dough to release the accumulated gases. Cover the bowl again, and allow the dough to rise for another hour. It should at least double in bulk, or come close to it.
Prepare the Apple Topping: While the dough is rising, you can prepare the apple topping. Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well for this. Cut each wedge into 3 pieces, resulting in approximately 7 to 7 ½ cups (about 27 ounces) of apple chunks.
Microwave the Apples: Put the apple chunks in a shallow microwave-safe bowl. Drizzle with the boiled cider and maple syrup. If you don’t have boiled cider or maple syrup, drizzle with ⅓ cup honey, ¼ cup agave syrup, or the sweetener of your choice.
Cook the Apples: Microwave the apples until they have softened, but still hold their shape. This will take about 9 minutes in most microwaves, but check frequently and adjust the time as needed based on your microwave’s power.
Drain and Reserve Juice: Drain the apples, reserving the juice. Set the cooked apples aside to cool while the dough continues to rise. The reserved apple juice will be used to create the syrup.
Prepare the Baking Sheet: Lightly spray an 18″ x 13″ rimmed baking sheet (half-sheet pan), or two 9″ x 13″ pans, with cooking spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Shape the Dough: Gently deflate the risen dough, then pull and shape it into a rough rectangle. Place it in the prepared pan (or divide it in half and put it in the two smaller pans). Pat and stretch the dough to fill the bottom of the pan. The dough will likely shrink back; as soon as it does, cover it and let it rest for 10 to 15 minutes.
Final Stretch: Return to the dough, and pat and stretch it towards the edges of the pan again. You may have to give it another rest if it continues to shrink back; that’s perfectly fine. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered. The thinner you spread it, the crispier the final result.
Arrange the Apples: Arrange the softened apple chunks evenly atop the stretched dough, pressing them lightly into the surface.
Prepare the Syrup: In a small bowl, mix ¼ cup of the reserved apple syrup with ¼ cup of cinnamon sugar.
Drizzle with Syrup: Drizzle the cinnamon-sugar syrup evenly over the apples.
Final Rise: Cover the bread loosely with plastic wrap or a clean kitchen towel, and let it rise for 1 hour, or until it’s nice and puffy.
Preheat the Oven: Towards the end of the rising time, preheat the oven to 425°F (220°C).
Bake: Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired, for added sweetness and visual appeal. Bake the bread for 25 to 30 minutes, or until the crust is golden brown around the edges and feels set in the center. The apples should be bubbling and slightly caramelized.
Cool and Serve: Remove the flat bread from the oven, and carefully turn it out onto a wire rack to cool slightly. Serve warm, cut into squares or slices.

Expert Tips & Tricks

Dough Consistency: The dough should be soft and slightly sticky, but not so wet that it’s unmanageable. If it’s too sticky, add flour a tablespoon at a time until it reaches the right consistency.
Apple Preparation: Using firm apples like Honeycrisp or Granny Smith will prevent them from becoming mushy during baking.
Preventing a Soggy Bottom: Ensuring the dough is spread thinly enough across the baking sheet is critical for crispness. Also, avoid over-saturating the apples with the syrup before baking.
Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.
Freezing for Later: Once cooled completely, cut the flatbread into individual portions, wrap tightly in plastic wrap, and freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

Serving & Storage Suggestions

This Cinnamon-Apple Sourdough Flat Bread is best served warm, either as a breakfast treat, a delightful snack, or even a light dessert. It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.

Storage: Store leftover flat bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds, or bake in a preheated oven at 350°F (175°C) for 5-10 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	154.8 kcal	N/A
Calories from Fat	25g	N/A
Total Fat	2.8 g	4%
Saturated Fat	0.5 g	2%
Cholesterol	0.8 mg	0%
Sodium	202.5 mg	8%
Total Carbohydrate	30.4 g	10%
Dietary Fiber	1.6 g	6%
Sugars	10.9 g	N/A
Protein	2.7 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly to achieve the right dough consistency.
Dairy-Free: Omit the dry milk or substitute with a non-dairy milk powder, such as soy or almond milk powder.
Seasonal Fruit: Swap the apples for other seasonal fruits like pears, peaches, or berries. Adjust the cooking time accordingly.
Spice Variations: Experiment with different spices like nutmeg, ginger, or cardamom to add a unique twist to the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. Use the same amount (2 teaspoons) and proof it in the lukewarm water for 5-10 minutes before adding it to the other ingredients.

Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature for about 30 minutes before proceeding with the recipe.

Q: What if my apples release too much liquid?
A: After microwaving the apples, drain them thoroughly and pat them dry with paper towels before arranging them on the dough. This will prevent the flatbread from becoming soggy.

Q: Can I freeze the baked flatbread?
A: Yes, this flatbread freezes very well. Cut it into squares, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best results.

Q: How do I know when the flatbread is done baking?
A: The crust should be golden brown around the edges, and the center should feel set to the touch. A toothpick inserted into the center should come out clean, but this can be difficult to gauge with the apple topping.

Final Thoughts

This Cinnamon-Apple Sourdough Flat Bread is a celebration of simple ingredients and comforting flavors. It’s a versatile recipe that can be easily adapted to your preferences and the seasons. Whether you’re an experienced baker or just starting out, I encourage you to give it a try. The aroma that fills your kitchen as it bakes is reason enough, but the taste will have you reaching for seconds. Share it with friends and family, and let me know what you think! Perhaps pair it with a warm cup of chai tea for the perfect autumnal treat. Happy baking!

Cinnamon-Apple Sourdough Flat Bread Recipe