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.
Roll the dough out and divide into 17 circles.
Let the circles rest for 30 minutes.
Roll out 2 circles and heat your frying pan (no fat necessary).
Cook both sides.
Submitted to Yeastspotting.