I do have favorite sourdough breads I make routinely, but the odd experiment that satisfyingly works out from the get-go is always welcome. Queue: these fresh milled flour, pan cooked, bran-coated flatbreads. They were delicious. I make yogurt weekly and strain it to a greek yogurt consistency, so I use the whey from that here to up the protein and health benefits. True, I use 500g freshly milled flour, but I think the recipe can also be made using 400g white flour and 100g wholemeal flour.
Ingredients:
500g fresh milled flour
300g water (or whey)
170g SD levain
2 flat tsp salt
Method:
Combine all the ingredients in a stand mixer bowl and knead until elastic and the sides of the bowl are clean, at least 10 minutes. Cover and let rest until almost doubled (a good four hours, depending on the weather).
Divide the dough into 12 equal pieces, and shape into a round flatbread by rolling into bran.
Cook for a few minutes in a hot pan on both sides until puffs and is cooked through.
صحة و عافية
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