Sour cream flatbread from Dining In: Highly Cookable Recipes (page 137) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil-roasted mushrooms; Turmeric-roasted lamb shoulder and carrots with all the fixings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 25, 2022

    I'm a bit torn on this one. Ultimately pretty good flavour & a nice light texture (served to dip into a saucy chicken tikka bowl) but despite her claim of ease, I'm not sure they are better/easier than many other delicious yeasted flatbreads/naans I've made. I was sure something was wrong as I mixed the sour cream etc in by hand (oh soooo slimy) but it did hydrate as promised....however, after the final rise the dough still is VERY sticky and I probably DID use too much flour. For me, kneading is not a big deal and so I'll probably go back to a more traditional recipe next time.

  • Rradishes on May 02, 2022

    This was good, but it was hard to get the dog even thickness, it was quite sticky. Will need more flour next time. Great flavor though.

  • Foodo on August 09, 2020

    Very good, very easy.

  • okcook on May 08, 2020

    The ingredient list is missing unsalted butter and Kosher salt

  • Barb_N on January 25, 2019

    I made these with the 24 hour rise in the fridge. Topped with sauteed mushrooms & shredded chicken with a touch of sour cream before baking, then arugula when out of the oven. Will definitely repeat.

  • Lepa on March 17, 2018

    This was easy and so, so delicious! I made four large flatbreads and they baked in ten minutes. I served them with a schmear of ricotta and roasted mushrooms, as suggested, and the combination was incredible. My son doesn't like mushrooms so he ate his flatbread with hummus and reported that it was also a good combination. My only complaint was that the mushrooms were so oily. That tasted good but they were messy to eat (we were covered in oil) and I might try another method for roasting the mushrooms next time. There will be a next time because this dish was really amazing.

  • Nancy402 on March 04, 2018

    Very easy and tasty. Made the mushrooms as suggested to go with them. Substituted regular ricotta mixed with some feta for the ricotta salata as it is not readily available. My guests gobbled them up quickly!

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