Sourdough Flatbread (makes about 15)
2/3 cup sourdough starter
1 1/2 cups cultured dairy or coconut milk (I prefer kefir, but yogurt or buttermilk may be used)
3 cups whole grain flour (I prefer spelt)
2 Tablespoons honey, preferably raw
1 1/2 teaspoons Celtic sea salt
1 1/2 teaspoons baking soda
Mix cultured dairy or coconut milk with sourdough starter. Add flour. Kneed for about 3-5 minutes. Cover and let it sit out overnight or up to 24 hours. Mine looked like this after soaking overnight on a hot, summer night (it can take longer in cooler weather):
Kneed the honey, salt, and soda into the dough for about three minutes. Divide into ball shapes; however big or small you want your flatbread to be. We made about 15 of them. Cover with a damp towel.
It's time to set up your flatbread station. You will be rolling them out (or pressing them if you have a tortilla press) and placing them onto a hot griddle or pan. Grease rolling space, rolling pin, and pans. Heat up pans. This is how we set up our station (please excuse the jars of lacto-fermenting kefir and creme fraiche, they are a permanent fixture on my tiny trailer countertop:
It's important to keep your rolling space greased. We needed to do it about three times. If you wait too long before re-greaseing, you get hole-y flatbread like this:
Cook on medium-high heat for about three minutes per side. Serve warm. My children like them with raw butter, or with raw nut butter and raw honey, or with raw cheese (rawrawraw. Raw.), or just plain by themselves when they snatch one off the just-cooked stack while I'm still finishing them. I used what I had around the kitchen and made quite a tasty meal out of it by coating the insides with creme fraiche (probiotic point number one) and filling it with fresh garden lettuce, tomatoes, avocado slices, raw cheese (probiotic point number two!), and sprinkled it all with some Celtic sea salt and freshly ground pepper.
