Sunday, February 20, 2011

Small Sourdough Flatbreads with Buttermilk

63 g whole rye sourdough
382 g white whole wheat flour
305 g buttermilk
Mix the ingredients and let stand for 30 minutes. Add 4 g salt and work it through the dough. One hour later knead the dough for 1 minute. Let ferment for 1h30 minutes. Refrigerate for 8-12 hours. Remove the dough from the fridge and let proof for 5 hours.

Using a rolling pin roll the dough. Then divide the dough into 8 equal parts. 
Roll the dough in bolls. Let rest for 20 minutes.
Roll the ball into circules. Heat an iron pan.
Place the breads over skillet.

After breads start changing color and start puffing in different places flip them over.

Serve the flat breads with homemade curry.

Recipe for curry at:Just You and I

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