Sourdough pan fried bread

 

Great for breakfast toasts, as a sandwich filled with hummus, spiced falafels and rocket or as a side order for salad. Quick, healthy and delicious bread cooked without  baking in just 10min.

150g sourdough starter

280g bread flour 

70ml water or infused milk 

1/2 tsp of salt 

Minced garlic 

Cumin 

Black onion seeds 

Mix well starter and liquid. Put all of the ingredients in a bowl add the starter liquid and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more liquid if it's too dry. ⁠

Cover the bowl and let rest for 3-6h ( bulk fermentation process)

Scrape the dough into a floured countertop and divide it in eight pieces. This is a good time to add minced garlic, seeds or herbs if you want just knead well after you add your optional ingredients. 

Roll ach piece into a ball, keeping track of which ball you made first so this can be the dough you pan fry first. In this recipe I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.

Roll out or flat out using your fingers your first ball to a little less than 1/4 inch thick. I very lightly flour my counter and very lightly oil my rolling pin. Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly. 

Place the cooked breads on a rack to cool.