On the search to create the most amazing sourdough flatbread recipe that will not only use up sourdough starter, but also add some fun to our menu at The Moringa Tree. This recipe tastes similar to naan bread and bakes well on stone. I make this up at night with the leftover starter from making sandwich bread. It stays in the fridge until I am ready to bake it on preheated stones (on parchment).
- 1/2 cup milk, I used raw cow
- 1/4 cup yogurt, I used raw homemade cow
- 1 Tb pink salt, or Real salt
- 3 cups active starter
- 6-8 cups flour, I used einkorn
Mix ingredients until well combined and elastic. Cover and leave in fridge until ready to bake (at least 8-12 hours to ferment). Preheat oven with stones at 365. Roll out 8 flatbreads on parchment. Bake each in turn for about 10 minutes. If you’d like to top them before baking, then leave them in the oven for about 15-20 minutes. Otherwise, you can bake them for 10 minutes and store them for use later (either freezing or in the fridge), then top as you like and bake another 10 minutes or so. Enjoy!