Bread - Sourdough Flatbread 

Same recipe but with sourdough starter.

On baking day remove from refrigerator to let it warm up. Whenever the dough is soft enough, divide into 10 pieces, forming each into a tight ball.

Cover with plastic wrap and let rise 45-60 minutes. They should rise by 1/1/2 times.

Preheat oven and stone to 500*.

Roll and stretch each ball into a flat disk 4-5 inches. Dust with flour and rest 5 min or so.

Now stretch them to 8 inches without any part being thinner than 1/4 inch. Dust with flour and rest until they stretch easily.

Now stretch them to 10-12 inches and 1/8 inch thick.

Prick (dock) surface with fork and bake on hot stone. Check after 1 minute but they may take 3 minutes to bake. Bake only until light golden or they will be a little to dry to wrap properly into a sandwich.

Remove and brush with olive oil or butter. Wrap in dish towel to soften and hold for eating. Or cool in the towel to store and/or freeze.

Warm with steam to keep pliable for wrapped style sandwiches.
In mixer with dough hooks combine:
4 T melted unsalted butter
24 oz soured unpasteurized milk (or add a little whole milk yogurt if I don't have any soured milk), warmed to 95*
2 t yeast
12 oz ripe active starter
Let sit a minute to activate the yeast

Add:
26 oz whole wheat bread flour
1 heaping T (0.7 oz) salt

Mix until dough is smooth and sticky. 2 minutes.

Rest dough 5 minutes.

Continue kneading 2 more minutes until dough is smooth soft and tacky.

Place in clean buttered jar or bowl and refrigerate overnight. You could probably keep this a day or two if your plans change.

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