My new sourdough starter!
I have been trying to figure out how to deal with the starter leftovers when I feed the starter each week (and then bake with it).
These little flatbread roti are perfect for piling things on and making a quick meal.
And they taste like sourdough. score.
- 3/4 cup sourdough starter (the leftovers after feeding)
- 1/4 cup room-temperature water
- 3/4 cup whole wheat flour
- a couple splashes of oil
- some more flour for kneading
Mix the starter into the water. Then add in the flour until mixed through. It is a pretty wet dough so I used wet hands and a few sprinkles of flour to knead it for a few minutes until the dough comes together. Let it rest for 30 minutes to an hour.
Then cut the dough into quarters. This Sourdough Site taught me how to cook these quickly.
Heat up a pan with a small splash of oil in it until it is shimmering but not smoking.
Then take one of the sticky balls of dough and on a floured surface flatten it out with the palm of your hand and then pick it up and quickly stretch it out a bit more. Drop it into the pan and cook just a few minutes on each side. It should puff up a bit.
Do them in batches and then salt them afterwards.
Oh you can eat them with anything. Anything.
Like baked salmon and greek salad.
It has the sourdough tartness and makes everything taste good!