28 April 2020
135g sourdough starter
20g olive oil or butter
40g plain yoghurt
1 tsp sugar
220g strong bread flour
55g wholemeal flour
1/2 tsp salt
2 tbsp butter
1/2 tsp sesame seeds (optional)
Serves: 4 breads
Mix the water and starter in a bowl, then add the oil, yoghurt and sugar.
Add the flours and salt, mix and then knead to a pliable, slightly stick dough.
Put the dough into an oiled bowl and leave for 40 minutes.
Knead the dough, replace in the bowl and refrigerate overnight.
Remove the dough from the fridge and leave to come to room temperature for 40 minutes.
Form the dough into 4 balls, and place them seam side down on an oiled tray. Leave for 2 1/2 hours (or refrigerate until you're ready to proceed).
Roll each ball into a 15cm circle - cover and allow to rise a bit while the oven is heating.
Heat the oven to the highest setting.
Wet the top of the breads, or add ice to the oven to create steam.
Using a peel, put 2 breads at a time into the oven, and bake for 4 minutes - don't let the top colour too much. The idea is that the breads should be soft and fluffy.
When you're ready to serve, heat the breads under a hot grill and top with melted butter and a sprinkling of sesame seeds.
Crispy bread made with the sourdough starter.
Naan bread in the home oven.
Lebanese breakfast flatbread