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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