Sourdough Flatbreads
Use your starter discard and herbs of your choice to make these flatbreads
Makes enough for: 2 people
Ingredients
- 150 g flour
- 7.5 mls fructose
- 2.5 mls fine salt
- 1.25 mls bicarbonate of soda
- 60 g sourdough starter
- 30 g thick yoghurt
- 30 mls canola oil
- 15 mls warm water
- 3 g fresh chives, snipped
- 20 g butter, melted
Method
- Place the flour, fructose, salt and bicarbonate of soda into a mixing bowl
- Whisk to mix then add the starter, yoghurt, oil, water and chives
- Mix to form a dough then knead for 2 minutes
- Cover and rest for an hour
- Divide the dough into balls weighing 72g
- Roll each one out on a silpat to be 2mm thick
- Heat a non stick frying pan over a high temperature
- Place a piece of dough into the pan and cook until the dough puffs up
- Flip and brush the cooked side with some of the melted butter
- When the second side is cooked, flip and brush with some of the melted butter
- Remove from the pan and set aside
- Repeat with all the dough until they are all cooked
- Serve with a dip or curry