30 April 2020
125g sourdough starter
225g strong flour
1/2 tsp salt
Makes 6 breads
Combine the ingredients in a large bowl - it will make a very wet, sticky dough.
Knead the dough for 10 minutes, but don't add any more flour. Oiling your hands and the work surface might help.
Put the dough back into the bowl, and cover. Leave it to develop for 3 hours. Every hour, stretch and fold the dough back in on itself.
After 3 hours, cover the dough with oiled clingfilm and put the bowl in the fridge. Leave for 6 hours or overnight.
Heat the oven to 250c.
Flour the work surface, then strech your dough into a wide rectangle. Try not to push out the bubbles that have formed. You can flour the top of the dough now, which will make it a bit easier to handle.
Using a dough scraper, cut the dough into triangles, then make slits in each and pull them open. Watch out - the dough is sticky and very stretchy.
Using a peel, put 2 breads at a time into the oven, and bake for 8 minutes. You're looking for a golden, crispy crust.
Flatbreads made using sourdough starter - a long process, but the results are delicious.
Naan bread in the home oven.
Lebanese breakfast flatbread
Dough after rising
Spread onto work surface
Cut to shape