Sourdough flatbreads

We have been trying to have a picnic for a while now, but the weather has not been very cooperative. So we had a picnic for two indoors, with a few dips, cheese, spanish sausage and salad, and served with this freshly made flatbreads. It is quite entertaining to watch them puff up in the oven while baking. These are best served soft and warm.

Sourdough flatbreads

Ingredients

• 100g sourdough starter
• 125g white bread flour
• 75g wholemeal flour or rye flour
• 135g water
• 15g olive oil
• 1/2tsp salt

Method

• Measure the water into a mixing bowl and mix in the starter and the olive oil.
• Add the flours and the salt, and mix until everything is well incorporated. Cover and rest the dough for 10 minutes.
• Transfer the dough to an oiled surface and knead it about 10-12 times. Shape it into a ball, put the dough back in the bowl and cover it. Rest the dough for 10 minutes. Repeat this process 2 more times.
• After kneading the last time, rest the dough for 30 minutes to 1 hour.
• Transfer the dough to a lightly floured surface, divide it in 6 pieces and shape each one into a ball. Cover and let it rest for 15 minutes.
• Roll each ball into a thin disk, cover and rest it for a couple of minutes.
• Bake each piece in a pre-heated oven to 250C for around 4 minutes, or until puffy. Don't let the tops brown. Once backed wrap the breads with a cloth to keep them soft.