An Easy Kefir Sourdough Flatbread using active or discarded starter. a delicious side to Middle Eastern food, dhal or curries.
Prep Time20 minutesmins
Cook Time15 minutesmins
8-10 hours proving time10 hourshrs
Course: Lunch/Dinner
Servings: 7flatbreads
Equipment
Heavy based pan
Ingredients
340gorganic strong white flouror 290g white + 50g wholegrain flour
80gactive starter or discard, 100% hydrationno more than 4 days old
1tsprunny honey
6gfine sea salt
15mlolive oil
200mlwater 36-38°C
45gkefir or natural yogurt
Instructions
Take the kefir or yogurt, and starter out of the fridge one hour before preparing the dough. I begin this process around 6.30pm or first thing in the morning to bake just before an evening meal.
In a bowl, combine the water, honey, olive oil, starter and kefir (or yogurt). In another bowl add the salt to the flour. Pour the wet ingredients over the dry. To begin with, stir with a spoon until a dough begins to form. Now use one hand to bring the dough together to become a uniform dough. Cover, then do 2-3 stretch and folds at 20-30 minute intervals. Now cover with a shower cap or pop the bowl in a large polythene bag and leave in the kitchen overnight (8-12 hours). If your kitchen is especially warm find a cooler spot in the house.
First thing next day: tip the dough out onto a floured work surface, divide into 6-7, depending on how big you like them. Gently shape into buns, then cover with a tea towel. Leave for 15-20 minutes.
Now gently stretch the dough until you have a disc of approximately 10cm. If you find this difficult you can use a rolling pin, but be gentle with it, you don’t want to roll all the air out of the dough.
Heat a heavy based pan on high. Place a flatbread in the pan, bake for 60-90 seconds, then flip over. Remove once baked and wrap in a clean tea towel. Repeat with the remainder.