More flatbread

This time, I skipped baking soda and used sourdough starter instead. I also used whole wheat flour milled from dark northern spring wheat. I let the dough sit for 4 hours for the yeast to work with the dough. At the end of 4 hours, the dough doesn’t stick to my hand while working with it to form a ball.

By the way, I use a tortilla press to speed up the process. Also, a cast iron griddle, pictured upright, is much easier to work with.

Please see product links below:

Victoria 8 Inch Cast Iron Tortilla Press. Tortilla Maker, Flour Tortilla press, Rotis Press, Dough Press, Pataconera Seasoned with Flaxeed Oil

Lodge 10.5 Inch Cast Iron Griddle. Pre-seasoned Round Cast Iron Pan Perfect for Pancakes, Pizzas, and Quesadillas.