Description
If you start these in the morning, they’ll be ready by the next morning.
Here are a few ideas to get you started creating your favorite flatbread meals. Stuff them with tasty sandwich toppings. Fill them with grilled meat, yogurt sauce, and a tangy ferment. Warm them up with melted cheese or make Egg & Cheese Flatbread Breakfast Wraps—yum. This flatbread dough freezes and defrosts very well so fill your freezer and bless your people with a bunch of ‘em. Work lunch friendly.
Ingredients
Units
Scale
- 400 grams fresh milled whole wheat einkorn flour
- 8 grams sea salt
- 40 grams refreshed sourdough starter
- 260 grams water, warmed to 90°
- 20 grams olive oil
Extra flour for shaping
Optional Additions: 8 grams nigella sativa seeds and/or 8 grams brown sesame seeds
Instructions
- Place 400 grams fresh milled whole wheat einkorn flour, 8 grams sea salt, and 8 grams nigella sativa and/or sesame seeds (optional) in a bowl.
- In a separate large bowl stir 40 grams refreshed sourdough starter and 260 grams water, warmed to 90° Stir until it’s creamy.
- Add 20 grams olive oil. Stir.
- Add the dry ingredients to the liquid ingredients. Stir the dough until the flour is fully incorporated.
- Cover the bowl with a plate and let the dough rest for 30 minutes.
- Use a dough scraper to knead the dough in the bowl for 1 minute.
- Cover the bowl with the plate again. Let it rest for 1 hour.
- Remove the plate. Leave the dough in the bowl. Stretch all four sides of the dough up and into the middle 1 time. Then, cover the bowl with plastic wrap and let the dough rest again for 3-5 hours (less when it’s warmer).
- Divide the dough into 12 even pieces and roll each one into a ball.
- Wrap each ball with plastic wrap and place them in a gallon size bag, or covered glass container, in the refrigerator overnight.
- In the morning, use however many you like. The rest can be frozen for later use.
- When ready to use, roll out the dough ball using a light dusting of flour on each side. Cook the first side on a well heated, dry, cast-iron pan until it puffs up (for about a minute), then flip the flatbread and cook it on the other side for approximately 30 seconds, or until lightly browned.
- To use frozen dough, place it in the refrigerator overnight to defrost, or defrost it at room temperature for 1-2 hours.
Notes
In the winter: refresh your starter overnight the night before making this recipe.
In the summer: refresh your starter the morning of making this recipe.
