Makes 10 flatbreads (90g each)

  • 120g rye starter
  • 240g milk
  • 120g hot water
  • 36g olive oil
  • 300g white flour
  • 300g strong flour
  • 11g salt
  • 9g sugar

Heat your oven to maximum temperature. Mix all the ingredients together in a bowl. Leave the dough for 30 minutes and then fold every 30 minutes for 2 hours. Cut into 90g sections of dough, roll into balls and leave to rest for 1 hour. Roll into flat circles with a rolling pin and place onto a floured baking tray. Place in a hot oven briefly, until the flatbreads puff up and begin to brown. Remove immediately and cover with a tea towel to keep the moisture in before eating.

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