Sourdough Flatbread - Flat
Ingredients:
3/4 cup Levian (sourdough starter)
1/4 cup All Purpose Flour
1 tsp Sea Salt (if course grind it fine)*
Sourdough Flatbread - Spongy
Ingredients:
same as above + 1 tsp Baking Soda
* This results in a fairly salty flavored bread, reduce salt to your liking.
Directions:
Set a Pizza Stone (or the like) in the oven, heat to 450F and allow to be at that temp for about 15-30 minutes. Cut parchment paper sized to fit on your Stone, place the parchment paper on a cookie sheet (this will only be used for transferring).
Mix Levian, All Purpose Flour, and Sea Salt together in a bowl. If making the Spongy variety mix in the Baking Soda just before preparing to bake.
Distribute the batter onto the parchment in 2 or 4 even amounts, spreading slightly to make circles. For the Spongy type don't spread much. The circles will grow a bit in the oven so leave a bit of room between (the Spongy type seems to grow more than the Flat).
Slide the parchment with the batter onto the Stone, close oven and cook for 3-4 minutes. Remove from oven & allow to cool slightly before peeling the flatbreads off the paper.
Suggested uses:
Sandwich, I put some good Hummus & some vegetables on the one above… (I used the Spongy recipe, and it broke a bit when folded)
Baked Flatbread, like this Caprese flatbread at right, I simply left the oven on & popped this back in the oven after placing my toppings… (I used the Flat recipe)
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