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Step 1
Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
Step 2
Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
Step 3
Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
Step 4
The next day, divide the dough into 12 equal parts.
Step 5
On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
Step 6
Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.