X1 X2
275g 550g flour ap
200g 400g sourdough starter - fed or discard
125g 250g milk
75g 150 g plain yogurt
5g /1 tsp 10g/2 tsp salt
MAKE
mix all of the ingredients together in a bowl - if too dry add milk / too wet add flour
REST
cover and let rest/rise 70-100% (if using that day)
if not used on the day you're making it you can let it slow ferment in the fridge 24-72 hours before using.
the longer in the fridge the tangier it will taste.
SHAPE
take the dough and place it onto a floured surface and roll it into a large ball and split it into eights like cutting a pie then roll them into balls.
let the balls rest for 10 MINUTES before shaping them into 1/4" round flat shapes.
COOK
heat a cast iron pan to high heat and add oil.
place the dough rounds in the cast iron pan and let them cook for 2-3 minutes on each side (cooking time will change depending on factors. heat & thickness being the 2 top reasons. I treat these like pancakes, cook one first to see if the heat is right. let the pan heat up again between cooking the dough.
• melted butter with parsley brushed on top is super yummers.
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