Ingredients

How to make it

  • Mix all ingredients (half the flour) in a bowl of a sturdy mixer until well combined. Autolyse for 20 minutes. Knead the dough and add in remaining flour a little at a time for about 10 minutes until a smooth elastic dough is formed.

Transfer dough in an oiled bowl and cover, leave for half hour at room temperature and refrigerate overnight (I left it in the fridge for 2 days).

On the day of baking, remove dough from fridge and let it de-chill for an hour. Divide dough into 150g portions. On a well dusted surface, roll the portions out until about 0.5 - 1 cm thick. Sprinkle water over flattened dough and sprinkle desired toppings. Cover and leave to proof for 2 hours.
  • Preheat oven at 250C and place baking stone on the centre rack one hour before baking.

Gently transfer dough to a well dusted peel or the back of a baking sheet. Gently pull and stretch dough out, and make several pricks with a fork in the dough. This is because, the dough will puff out like a pita and so the pricks allow air to escape.

Bake for 6 minutes. Remove from oven and place on cooling rack to cool for a few minutes. Serve warm.
Dough being proofed   Close
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Reviews & Comments 3

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  • cptsoaplady 3 years ago
    Awesome way to use the remaining sourdough starter after a fed, instead of tossing it.
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    I am a big fan of flat breads and end up making a big batch and using it as a quick pizza crust thanks for posting this.
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  • kristopher 7 years ago
    Oh this is awesome. I was JUST looking for something like this.

    thanks!
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