If you have been making sourdough bread, you will be familiar with the fact that each time you refresh your little yeast buddy, you have to throw some of it out. But, if you are like me, your heart is also aching and you just refuse to waste food. So here is just the best recipe for some sourdough fritters. You will love these so much, you will want to bake more sourdough bread too!
If you don’t know how to make your own sourdough starter, you can go ahead and read all about it here:
How to easily make and maintain a healthy sourdough starter to bake incredible bread, pizza, pita and other things
Mix your sourdough leftovers with some flour and olive oil. Just add enough, so you can handle it with your hands and it doesn't get too sticky.
Preheat a cast iron skillet, or any other skillet will do. Add some extra virgin olive oil and heat it well. Roll it out flat, not too thin, like a nice little pancake.
When the oil is hot, put the rolled out sourdough inside and fry it for about 30 seconds. You can add some dry spices now on the top of the fritter, just make sure you don't throw it in the oil, as it will burn quickly.
After 30 seconds, turn the fritter over to cook the other side for another 30 seconds. When ready, take it out.
White it is still hot, sprinkle some salt, fresh chopped herbs of your choice, some garlic, if you like. But make sure it is hot, because it will help the toppings absorb the flavour more.
Do you often find yourself without bread at home and need to whip up something very quickly? This wholegrain wheat flour flatbread will be the perfect recipe for you!
We use these flatbreads for different dishes, like for wheat tacos filled with mushrooms or chicken, or for some Greek recipes, like gyros. You can use these for many different things, because you will find it a very easy and quick recipe to do.
You can try cooking a lamb leg for 4 hours on a low temperature in the oven with spices. You will get super smooth and soft buttery meat, that you can serve it with these fantastic flatbreads. Whip up some yogurt and tahini sauce with a splash of lemon, and you have a fantastic meal!
As I mention in the recipe, the flatbreads, if cooked perfectly, will puff up, but don’t worry, if that doesn’t happen the first time you make them. I had to do three tries for them to finally puff while cooking. Just keep trying 🙂
This is what it will look like, when you really get the hang of it.
Don’t use olive oil or any other fat in the pan, as it will burn.
You will see, the dough is perfect to cook the flatbread on high heat in the pan without oil.
Wholegrain wheat flatbread without yeast
Amazingly easy and quick recipe for very tasty and healthy wholegrain wheat flatbread.
Mix the flour with baking powder, salt and olive oil by hand or with a dough mixer. Add the water and kneed the dough for about 5 min until completely smooth.
Preheat the pan on high heat. Divide the dough in 8 equal size balls and take just a bit of the flour to help you roll out the dough. Don't use much flour because it will get burnt, the trick is to use just a bit on the rolling pin.
Cook the flatbread in the pan until one side is fully cooked, if the temperature is correct, it should start puffing up, but don't worry if it doesn't. I had to try this recipe three times before mine started puffing up. Turn to cook on the other side.
Wrap the cooked flatbread in a clean kitchen towel to keep them warm and moist, serve while still hot. You can reheat these and eat them also the next day, but after that they will become quite hard.
Keyword no yeast, wheat flatbread, Wholegrain
We really hope you can enjoy these and share some fillings you would use with these amazing flatbreads!
I’m not the biggest sweets and deserts fan, so I never really cook much dessert at home unless we invite guests. But I am a zero waste person, so this is a great recipe to not throw away those black spotted bananas.
This recipe is absolutely flawless and the pizzas are incredible, we have baked the various times to find the perfect point for the oven temperature and cooking times, so I hope this one works for you too!
You can find this dish in several Mediterranean countries and some places like Argentina, where many Italians migrated during the war. You will hear it called soca in France, farinata or torta di ceci in Italy, fainá in Argentina, but the main ingredient of the dish is the one and only chickpea flour.
Ok, so this is something I have been meaning to write about at some point, but since we are all at home now staying safe and keeping everyone else (!) safe, it is the perfect time to bake bread, focaccia, pizza or any other similar things. This is the best way to have fresh good quality bread at home and to avoid going out.
As Michael Pollan said in the series “Cooked”, bread baking also for me has been one of the most intimidating things in the kitchen. So simple and yet so incredibly complex.
All you really need is water and flour, some air and yeasts flying about to start the fermentation. I think it is really one of the most beautiful, tasty and nutritious human made products reflecting our culture and history IF THE INGREDIENTS and THE PROCESS of making it have been kept traditional.
No refined white flour, long fermentations to develop incredible flavour and make it most nutritious. Full in fiber and vitamins, again, only if we are talking about a wholesome whole flour bread.
Bread has become somewhat of a taboo or a product to be scared of. I mean I do understand why and I do understand it for industrially made bread, fast fermentation, refined white flour, maybe some margarine or some extra gluten or whatever it may be to make it more fluffy. But you shouldn’t demonise a wholesome product, especially if it is something you can make with your own hands to enrich your diet.
This is my favourite bread baking book , “ Flour Water Salt Yeast“, it has an easy explanation for all the tools you will need, most can be easily ordered online on Amazon, for example, and the book is full of fantastic recipes to experiment at home. Maybe even try making mother yeast at home!
It is true that it takes some time and patience but you should really try it. It really is one of the most satisfying things you will make. This one came out after 5 hours of fermentation and 50 min cooking in the Dutch over, worth the wait and effort!
Do you have any bread baking recipes or favourite books?