Sourdough flatbread from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (page 64) by Molly Chester and Sarah Owens

  • stone-ground wheat flour
    Buy Now
  • stone-ground white whole wheat bread flour
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    This recipe appears in the book as a variation of "Sourdough pizza and flatbread dough". Can use the "Whole-grain rye sourdough starter" recipe on page 52.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced lamb stew with apricots and coconut; Lamb kebabs with Meyer lemon salsa; Lamb meatballs with currants, yogurt, and arugula-mint pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Sourdough pizza and flatbread dough". Can use the "Whole-grain rye sourdough starter" recipe on page 52.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.