Spelt Sourdough Flatbreads with Pine Nuts

200 g whole wheat sourdough starter (100%hydration, mature)

150 g  rye sourdough starter (100%hydration, mature)

353 g water

680 g spelt whole grain flour

110 g pine nuts

15 g salt

Knead the dough and let it proof at room temperature for 3 hours. Then refrigerate the dough for 12-15 hours.

Dough after removing from the refrigerator

Roll the dough out and divide into 17 circles.

17 circles

Let the circles rest for 30 minutes.

Roll out 2 circles and heat your frying pan (no fat necessary).

Rolling

Cook both sides.

Cooking

Cooking

Submitted to Yeastspotting.

 

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