A great and efficient way to use up unfed sourdough starter. Very easy to make and SO tasty. I often whip up a few of these when I need a bread-based carb option in a hurry. Great with dips, for wraps/sandwiches or just to mop your dinner plate.
Dough:
Allow 50g flour per large flatbread
Bakers Percentages
100% strong plain flour
2% fine sea salt
1% bicarbonate of soda
70% unfed starter discard (up to a few days old is fine)
40% water
20% yoghurt/buttermilk (coconut yoghurt works well for a vegan version)
Method:
Mix the flour, bicarb and salt in a bowl. Add the starter discard, water and buttermilk. Mix to a shaggy but not patchy dough, a little wet and sticky is good.
Knead on a floured surface for a couple of minutes, no need to make it totally smooth and elastic, and if it’s still a little sticky and shaggy thats ok. Just knead it for 3-4 minutes.
Rest for 30 minutes in the bowl. Then turn onto a floured surface, portion up and roll into balls. Let these rest uncovered for 15-30 minutes until they are relaxed enough to shape.
Shape and stretch (see video for my way!) and then cook in a hot dry pan or directly on your BBQ. Keep warm and soft in a tea towel whilst you cook the rest. You can also wrap them in a cloth and stick them in a low oven to keep them nice and hot for eating.
