17 September 2013

Sourdough Flatbreads

This recipe is very tasty to have for breakfast with your favourite dip, salsa or chutney; it is good with meats or sausages, salad or sautéed vegetables or just with some butter and cheese. These flatbreads are absolutely fantastic to cook on the barbecue grill along with the meats and vegetables. They are best to eat while warm.


200 g (under 1 US cup) plain organic yoghurt (I used here raw unpasteurised)
100 g (under 1/2 US cup) active white sourdough starter (here is the recipe)
300 g (1 1/4 US cup) organic white all purpose unbleached flour
1 tsp unrefined sea salt
1 tbsp raw organic honey (optional)
Organic rice flour for dusting


Mixing bowl
Cling film
Rolling pin
Cast iron grill pan (or regular cast iron pan, or barbecue frill)


Mix together yoghurt, starter, flour and salt, knead for a few minutes. If you or your child do not enjoy the sourness too much just add honey to cover that up, you might want to add a bit more flour. The dough should be soft and just slightly sticky. Transfer the dough into lightly floured bowl, cover with cling film and leave to ferment for 8 hours or overnight. I usually mix the dough in the evening and ferment it overnight so we can have the breads for breakfast. I left it out longer and used one half for breakfast the next morning and the rest (resting covered at room temperature) for breakfast the day after and it was still very yummy.

When ready heat the cast iron grill pan and divide the fermented dough into 8 balls. Dust the counter with some rice flour and roll out one of the balls into a flat circle around 2 mm (1/8") thick, make sure it is smaller in diameter then your grill pan if you have a small one like I do. Transfer the dough circle straight into the hot grill pan. Grill each side for around 1 minute or until ready.

Your grill pan should be really hot and not oiled. Transfer the flatbread straight into a plate to eat right away or a kitchen towel lined bread basket or shallow bowl and cover it with another kitchen towel to keep it soft. Repeat with the rest of the flatbreads and keep them covered with tea towel.

The flatbreads keep well covered with a kitchen towel for about an hour, for longer storage transfer them into the plastic bag, reheat on the grill.

This recipe is my new e-book Sourdough Goodness. If you want to get the book please email me at annadroz@gmail.com

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