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Flatbread - Skillet Yogurt Taken from Artisan Sourdough Made Simple (p.160) using 1:1:1 starter. Uses leftover starter! ~Making 8 flatbreads
In bowl whisk: 10 oz all-purpose flour 1 t salt 1/2 t baking powder Add: 4 oz leftover starter 2 oz greek yogurt (mine is strained yogurt with honey) 2 oz olive oil 2 oz water Mix until a rough dough forms. It should feel soft but not sticky. Add more water or flour as needed. Cover with damp towel and rest 1 hour. Divide into: EIGHT 2.75 oz pieces Roll and pat into a thin circle, about 8 inches. (thicker for puffy flatbreads, thinner for soft bendable flatbreads) Fry on a dry cast iron over medium-low heat. 2-3 min first side. Flip when you see bubbles, like pancakes. Add butter then flip for frying the second side in butter, 1-2 min. Wrap in towel and keep warm, which really softens them. Eat or cool for keeping. Reheat in a damp towel for soft breads. Reheat directly on the oven rack for crispy flatbreads.
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