Crusty flat bread dough
Soak for at least 24 hours
Place dough into a bowl, cover with tea towel and leave to rise in warm place until it has doubled in bulk – or leave in fridge overnight to rise slowly.
Roll out into thin flat rounds and cook on a preheated baking stone at 220° until the rounds puff up. Alternatively the rolled pastry can be used to make pies or pasties
- 1 cup wheat
- 1 medium potato
- water, sufficient to allow the blender to work
- 1 tsp aromatic mix
- 1 tsp salt
- 1 ½ tsp yeast
- sufficient whole grain (or white) flour, to build up a consistent kneadable dough.
Place dough into a bowl, cover with tea towel and leave to rise in warm place until it has doubled in bulk – or leave in fridge overnight to rise slowly.
Roll out into thin flat rounds and cook on a preheated baking stone at 220° until the rounds puff up. Alternatively the rolled pastry can be used to make pies or pasties
