I’ve been making sour dough flat breads every day. They are yum and so easy compared to making ‘real’ bread and much lower energy use (power and time).
Basically it involves leaving the mix overnight in a warm spot to rise. Then in a spare moment sprinkle some flour on the breadboard and hands and break off a lump of dough and press it out into a flat disk with fingers (keep floured so it doesn’t stick). Smear some oil on one side. Fry in a hot pan for a couple of minutes each side (it goes lightly brown). Then it is ready.
I’ve been making two a day (for the two of us) and leaving a bit of the dough to leaven the next batch. It is like a chain letter – keep it going!
Simply add a couple of cups of self-raising flour to the bit of dough that is left in the bowl. Add enough water so that when it is well mixed together it is soft and doughy but not wet. It should take up all the flour. Cover and leave to rise.
Wash flour off breadboard and hands. That’s it.
We’ve been eating them with:
[ul]jam and cream
ham and cheese in the microwave to melt
tuna and salad[/ul]