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SOURDOUGH FLATBREAD

1/2 C LUKEWARM WATER
1/3 C SOURDOUGH STARTER
2 TSP OLIVE OIL
1 TSP SALT
2 C FLOUR
FLAVOURINGS

KNEAD BRIEFLY.

REST 1/2 HOUR (FOR RICHER FLAVOUR, REST FOR SEVERAL HOURS).

DIVIDE INTO 8 OR 9 PIECES AND ROLL FLAT.

HEAT PIZZA STONES IN 450° OVEN.

BAKE 7 MINUTES ON PIZZA STONES.

NOTES:

SOURDOUGH STARTER CAN BE MADE PER PACKAGE DIRECTIONS AND THEN KEPT INDEFINITELY IN FRIDGE. FEED IT WEEKLY: STIR IN 1/2 C FLOUR AND 1/2 C LUKEWARM WATER AND LEAVE AT ROOM TEMPERATURE FOR 6 HOURS.

ADD 1/4 TO 1/2 C OF GREEK STYLE PLAIN YOGURT FOR A SOFTER PITA-LIKE BREAD OR NAAN.

BRUSHING BREADS WITH OLIVE OIL MIXED WITH SPICES GIVES MORE PLIABLE BREAD.

FLAVOURINGS SUCH AS: BLACK PEPPER + FINELY CHOPPED ROSEMARY, OR MIX OF PEPPER, POPPY SEEDS, BLACK CUMIN SEEDS, CARAWAY.