Sourdough Whole Grain Flatbread

Recipe Description:

It might be the end of summertime, but it’s definitely still summer here in the Northwest, and I am still giving my oven a summer sabbatical until the cooler weather greets us once again. That means, my family enjoys breads made on the stovetop. Tortillas, English muffins, pancakes, and now, flatbread. Soured and soaked, if you please. This was largely adapted from Gnowfglin’s English muffin recipe. Like most breads, they are simply the best when they are freshly made. To reheat them, simply turn on your stovetop and place them right on the burner for about 5 seconds per side.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 15

Difficulty: Moderate

Recipe Ingredients:

2/3 cup sourdough starter

1 1/2 cups cultured dairy or coconut milk (I prefer kefir, but yogurt or buttermilk may be used)

3 cups whole grain flour (I prefer spelt)

2 Tablespoons honey, preferably raw

1 1/2 teaspoons Celtic sea salt

1 1/2 teaspoons baking soda

Recipe Instructions:

Mix cultured dairy or coconut milk with sourdough starter. Add flour. Kneed for about 3-5 minutes. Cover and let it sit out overnight or up to 24 hours.

Kneed the honey, salt, and soda into the dough for about three minutes. Divide into ball shapes; however big or small you want your flatbread to be. We made about 15 of them. Cover with a damp towel.

It's time to set up your flatbread station. You will be rolling them out (or pressing them if you have a tortilla press) and placing them onto a hot griddle or pan. Grease rolling space, rolling pin, and pans. Heat up pans. This is how we set up our station

It's important to keep your rolling space greased. We needed to do it about three times. If you wait too long before re-greaseing, you get hole-y flatbread.

Cook on medium-high heat for about three minutes per side. Serve warm. My children like them with raw butter, or with raw nut butter and raw honey, or with raw cheese (rawrawraw. Raw.), or just plain by themselves when they snatch one off the just-cooked stack while I'm still finishing them. I used what I had around the kitchen and made quite a tasty meal out of it by coating the insides with creme fraiche (probiotic point number one) and filling it with fresh garden lettuce, tomatoes, avocado slices, raw cheese (probiotic point number two!), and sprinkled it all with some Celtic sea salt and freshly ground pepper.

Author: riddlelove

From the home of Jeremy & Katie Riddle, Riddlelove is a happy, home-life-enriching kind of place. Currently sharing about life after living in a 5th-wheel for 9 months with our four, home-schooled children as we eliminated debt & found joy, learning much in very small spaces. Now, we begin our life as family farmers! Mission: To enrich, nourish, and encourage life at home, learning to enjoy the everyday, finding frugal solutions. Offerings: Recipes, giveaways, encouragement, ideas to enrich home life. View all posts by riddlelove

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: riddlelove

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