Home Bakers and artisans
Sourdough flatbreads
SIMPLE INGREDIENTS OFTEN CREATE THE MOST USEFUL THINGS IN THE KITCHEN. USING OUR RUSTIC WHITE FLOUR, CREAMY KEFIR AND OUR 35- YEAR-OLD SOURDOUGH STARTER, THESE FLATBREADS ARE WONDERFULLY SOFT, LIGHTLY TANGY AND INCREDIBLY VERSATILE. TOP THEM WITH GRILLED VEGETABLES, SLOW-COOKED MEATS, FRESH HERBS, VIBRANT SALADS OR SIMPLY SERVE WARM WITH HUMMUS AND OLIVE OIL. CREATING FLATBREADS IS AS SIMPLE AS MAKING PIZZA AT HOME.
INGREDIENTS
500g Lovingly Artisan Rustic White Flour, 150g active sourdough starter
350g kefir
10g sea salt
METHOD
1. In a large bowl, combine the sourdough starter and kefir. 2. Add the flour and mix until a rough dough forms.
3. Rest for 30 minutes.
4. Add the salt, then knead until smooth and elastic.
5. Cover and leave to ferment for 4–6 hours at room temperature, or until noticeably risen.
6. Divide into 8 equal pieces and shape into balls.
7. Cover and rest for 30 minutes.
8. Roll each piece, with a heavy dusting of semolina, into a flat, round shape approximately 5mm thick.
9. Cook on a hot BBQ griddle, cast-iron pan or pizza oven floor for 1–2 minutes per side until puffed and lightly charred.
10. Brush lightly with olive oil and keep wrapped in a clean tea towel until serving.
HOME BAKER’S TIPS
Your sourdough starter should be active and bubbly for the best flavour and rise.
Kefir adds tenderness and a gentle tang while helping keep the flatbreads soft.
Don’t worry about perfectly round shapes; rustic character is part of their charm.
Use lots of semolina, as you would for a pizza base.
If preparing ahead, cook briefly and finish on the BBQ just before serving.
BBQ & PIZZA OVEN TIPS
Heat is everything. Allow your BBQ or pizza oven plenty of time to reach temperature.
Cook directly over high heat for a beautiful blistering and smoky flavour. Use a cast-iron plate if your grill bars are widely spaced.
Stack cooked flatbreads in a towel-lined basket to keep them warm and pliable.
