sourdough spelt flatbread

12 flatbreads — 30 minutes

Sourdough flatbreads are the more complex version of my quick flat bread recipe. The added complexity is a small price to pay for a delicious, sour pita.

I like to use 100% spelt flour, but for a better rise add up to 2 cups of all purpose and 1 cup of spelt flour (note: my starter is also 100% spelt). Spelt has more gluten than some other ancient grains, like einkorn. It's also higher in protein than whole wheat flour, and has a pleasant, nutty flavor. Substitute spelt 1:1 with whole wheat flour.

Sourdough starter

I've already written detailed instructions on how to make a sourdough starter, read about the process here. The starter used in this recipe is 100% hydration, which means it is equal parts of water to flour by weight.

Changing flour ratios:

If you want to change the quantity of flour, to make more or fewer flatbreads, use the 3-2-1 (flour-water-starter) plan to measure out the amount of water and starter:

3 parts flour: 2 parts water: 1 part starter at 100% hydration.

For example, say I'm starting with 450g of flour, then I'll need...
450 / 1.5 = 300 g water
450 / 3 = 150 g starter

dough

spelt flour340 g
salt5 g
starter110 g
olive oil15 ml
water230 ml