My favorite thing about sourdough is that you can use the starter or discard portion of your starter to make just about anything! This is an easy sourdough flatbread recipe.
Optional:
You can easily make this recipe dairy-free by using a dairy-free milk like Almond, Coconut or Soy Milk. You can also just use filtered water.
You can use active sourdough starter or discard.
Fermentation is minimum 2-4 hours, but you can ferment much longer--up to 24 hours, as I did.
Benefits of long fermentation:
Reduces Phytic Acid content.
Makes it more easily digestible.
Lowers the glycemic index.
Lowers gluten index.
Greater absorption of nutrients.
What you'll need:
A rolling pin.
Large mixing bowl.
Organic Olive Oil or Organic Extra Virgin Olive Oil.
2 Cups of Organic All-Purpose Flour. I personally use Einkorn because it is low in gluten, low glycemic, glyphosate-free and is unbleached/unbromated.
1 Cup Sourdough Starter.
1 tsp Salt.
1/2 Cup Raw Milk, dairy-free milk or water.
Cast Iron Skillet.
Directions:
Mix sourdough starter, flour, milk (or water) and salt together. You'll need to knead the dough for a few minutes.
Cover and allow to rise for 2-4 hours. I recommend overnight, up to 24 hours to obtain the full spectrum of benefits.
Divide dough into 6-8 pieces.
Roll flat on a floured surface (roughly 1/4" thick).
Add a small amount of Olive Oil to a pan or cast iron skillet.
Heat oil to medium heat only.
Cook each flatbread for 1 to 2 minutes on each side. Look for that golden brown color.
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