300 g whole wheat sourdough starter, fermented for 12 h
350 g water
4 g salt
2 tablespoons olive oil
600g whole spelt flour
Knead the dough and let ferment for 5 hours. Divide the dough and shape into balls. Let sit for 30 minutes or refrigerate covered with foil to cook them later (up to 48 hours). Roll the balls and cook them in a preheted non-stick skillet over medium heat. When ready top each bread with a few drops of olive oil and 1/4 teaspoon of za'atar .
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