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