Sourdough flatbreads from Fermentation (River Cottage Handbook No.18) (page 181) by Rachel de Thample

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

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

    Allow to ferment for 1-12 hours.

  • eliza on May 28, 2024

    These were very easy to make and cook. I think they need more salt; I made a half recipe and it wasn't enough so I will try more than a pinch next time. Delicious. I used rye starter instead of white and they worked well. Edited to add: second try I added about 1/2 teaspoon of salt per half recipe which seemed about right. These flatbreads have become a staple. Latest version: milled barley flour for half the flour. Worked well.

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