This is my tried and true sourdough flat bread recipe. It’s easy to make. The long rise time makes for a really tasty bread. The milk makes it very tender. Sometimes I substitute yogurt or kefir for the milk and that makes it tender as well.

I just use regular all purpose flour but you could use whole grain flour in this recipe. You could use Einkorn or Spelt but the amounts of liquid will be different and I don’t know what they would be, exactly.

I hope you’ll try this flat bread, its good with most every meal.

2 cups flour

1 cup active sourdough starter

1 tsp salt

1/2 cup milk

Combine the flour, starter, milk and salt. Stir well and knead it about 5 minutes. The dough will be soft and maybe kind of shaggy. Cover the bowl and let it sit on the counter over night or 8 hours.

Next morning, knead the dough briefly and divide it into 8 equal pieces.

Roll out each piece to about 1/4 inch thick and fry it in a medium hot skillet with a little olive oil. Brown the bread on both sides.

Sourdough Starter

A simple starter can be made using 1/4 cup fresh flour (I prefer rye) and 1/4 cup plus 2 Tablespoons of water added to a tall jar like a quart sized mason jar.

Stir it well, cover it with a cloth or a coffee filter and allow it to sit on the counter. After 12 hours, feed it with another 1/4 cup flour and 14 cup plus 2 tablespoons water, scrape down the sides of the jar and cover.

If you feel like it is too dry, and that can sometimes happen depending on the weather and the moisture content of the flour, just add a bit more water.

Let this sit another 12 hours. There should be some bubbles in your starter now.

At this point you will discard 1/2 of the starter. I use this discard for things like waffles and pancakes that don’t need to rise much. I usually add a bit of baking powder to those recipes so that they have the yummy sourdough taste but still rise because of the baking powder.

To the remaining starter add another 1/4 cup flour and 1/4 cup plus 2 tablespoons of water. Stir it well, scrape down the sides of the jar and in another 8 – 12 hours it will be at its peak and be ready to use in bread.

This is what a healthy, active starter looks like.