Best 2 Cinnamon Apple Sourdough Flat Bread Recipes

Indulge in a culinary symphony of sweet and savory flavors with our mouthwatering Cinnamon Apple Sourdough Flatbread. This delectable treat combines the tangy notes of sourdough with the vibrant flavors of cinnamon and apples, resulting in a symphony of taste that will tantalize your palate. Whether you're seeking a delightful brunch option, a satisfying lunch, or a unique appetizer, this flatbread is a culinary masterpiece that will leave you craving more.

Our recipe collection features a variety of flatbread options, each offering a unique twist on this classic dish. From the classic Cinnamon Apple Sourdough Flatbread, with its irresistible caramelized apples and sweet cinnamon glaze, to the savory Pesto Zucchini and Feta Flatbread, bursting with fresh zucchini, tangy pesto, and creamy feta cheese, there's a flatbread to suit every taste. And for those with a sweet tooth, our decadent Chocolate Hazelnut Flatbread, adorned with rich chocolate chips and crunchy hazelnuts, is an absolute must-try.

Here are our top 2 tried and tested recipes!

CINNAMON-APPLE SOURDOUGH FLAT BREAD

Cinnamon-Apple Sourdough Flat Bread image

This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. Recieved this recipe from King Arthur Flour on the internet and it's a good way to use up some of that extra sourdough starter. After making this I realized the directions can be confusing. The "Filling" is actually a TOPPING, and the TOPPING is actually just a syrup poured over the top so I'm changing that and hoping it makes more sense but be sure and read the directions all the way. Still yummy for breakfast but makes a lot. One mistake I think I did (though the taste is still good) is not spread the dough thin enough so it rose higher than I wanted. I've frozen over half into one person servings and hoping to pull out on busy days for DH and my breakfast on the run.

Provided by Bonnie G 2

Categories < 60 Mins

Time 1h

Yield 18 servomgs, 18 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sourdough starter, fed
3/4 cup water, lukewarm
2 teaspoons instant yeast
3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 tablespoons dry milk
3 tablespoons olive oil
4 apples, very large firm about 2 pounds
1/4 cup cider, boiled
1/4 cup maple syrup
1/4 cup cinnamon sugar
1/4 cup syrup, reserved from cooked apples
2 -3 tablespoons sugar, coarse white (optional)

Steps:

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. 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.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

Nutrition Facts : Calories 154.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.8, Sodium 202.5, Carbohydrate 30.4, Fiber 1.6, Sugar 10.9, Protein 2.7

FRESH APPLE-CINNAMON BREAD

Fresh Apple-Cinnamon Bread image

This is a great apple-cinnamon bread made with fresh apples. Roma, Gala, and McIntosh are excellent apple varieties to use in this bread.

Provided by DTREAKLE

Time 1h10m

Yield 16

Number Of Ingredients 11

Ingredients

2 cups white sugar
¾ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups all-purpose flour
4 cups peeled and diced apples
1 ½ cups chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 43 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 241.3 mg, Sugar 28.7 g

Tips:

Use a high-quality sourdough starter. This will ensure that your flatbread has a delicious, tangy flavor.
If you don't have a sourdough starter, you can make one using our easy recipe. Just click on the link in the ingredients list.
Be sure to let your dough rise in a warm place. This will help it to develop a light and airy texture.
When you're rolling out the dough, be sure to use a floured surface. This will prevent the dough from sticking.
Don't overcrowd the pan when you're cooking the flatbread. This will prevent the flatbread from cooking evenly.
Serve the flatbread warm, with your favorite toppings. Some popular options include butter, honey, cinnamon sugar, and fruit.

Conclusion:

This cinnamon apple sourdough flatbread is a delicious and easy-to-make treat. It's perfect for breakfast, lunch, or dinner. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!