Sourdough pita from the BBQ

Ingredients

  • 500 gr plain white flour
  • 175 gr plain yogurt
  • 12 gr salt
  • 1 tbsp olive oil
  • 100 gr sourdough starter (120% hydration)

Method

  • Mix the dry ingredients
  • Knead for c 5 mins
  • Rise for 6-8 hours
  • Bake on BBQ of c. 200-230 C
    • Oil your grid to avoid dough sticking
    • Monitor progress closely to avoid blackening

My twist v the original:

  • Use sourdough instead of commercial yeast
  • Longer rise to compensate

Skillet baked sourdough Naan

Ingredients

  • 500 gr white flour
  • 200 gr sourdough starter (120% hydration)
  • 250 gr plain yogurt
  • 100 gr water
  • 1/2 tsp baking powder
  • 6 gr salt
  • 2 tsp cumin seeds
  • 2 tsp nigella seeds
  • 5 tbsp melted butter (add garlic to taste)

Method

  • Mix flour, water, and yogurt.
  • Rest for c. 30 mins
  • Mix in starter, baking powder, salt and, seeds
  • Knead c. 5 mins
  • Rise 6-8 hrs
  • Divide in portions and flatten to c. 1/2 cm (rolling pin is OK)
  • Brush with melted butter
  • Bake butter-side down in cast iron skillet until bubbles form
  • Brush top side with butter and flip to bake the other side

My twist v the original:

  • Leave out milk in favor of more yogurt + water
  • Longer rise: more reliance on sourdough, less on baking powder

Variations

  • Squeeze a garlic clove into the melted butter
  • Use anise and nigella seeds instead (Bahaa’s recommendation)

Moro Sourdough bread

Ingredients

  • 900 gr wholewheat flour (2 times 450gr needed)
  • 700 ml water
  • 250cgr sourdough starter (120% hydratation)
  • 18 gr salt

Method

  • Mix half the flour (450 gr) with the water and the starter
  • Initial rise: 8 hrs
  • Mix in the remaining flour (450 gr) and salt
  • Transfer the dough to two well-oiled tins (max. half filled)
  • rise: 4 hrs
  • Bake 45 mins at 230 C:
    • First 30 mins in tin
    • Final 15 mins out of tin

My twist v the original:

  • Wholewheat instead of plain flour
  • 120% rather than starter 167% hydratation