Roasted Wattleseed Sourdough Flatbread
Sourdough flatbread are widely enjoyed across many cultures all over the world and they are absolutely delicious. We particuarly fond of these Roasted Wattleseed Sourdough Flatbread we’ve developed just for you to enjoy at home. Once you’ve fed your sourdough starter, the process to make them is quick and easy, requiring just a little patience, as you eagerly wait for the dough to rest and rise. Eat them fresh from the pan with your favourite curry, tagine or soup, or tear them apart and enjoy with a big bowl of hummus.
1. To make the topping, combine sea salt and Roasted Wattleseed. Transfer to a glass jar and set aside until needed.
2. Sift the flour into a large glass bowl. Add Roasted Wattleseed, salt and sugar and mix to combine. Add the water, sourdough levain and olive oil and mix well to form a stiff dough. The dough may seem dry at this point, but do not be tempted to add more water. Just continue mixing until the dry ingredients are incorporated.
3. Knead the dough for 10 minutes, either using your hands or with the help of mixer or food processor. Transfer kneaded dough to a large mixing bowl and cover. Set aside in a warm place for at least 2 1/2 hours or up to 12 hours.
4. Heat a large non-stick frying pan over a medium to high heat and add 2 tablespoons of coconut or olive oil. Pinch off small balls of dough, about the size of a large lime. Roll each piece of dough into a large thin circle, approximately 1/8th of an inch thick.
5. Place the flatbread in the hot pan. Brush the top with coconut or olive oil and sprinkle with topping. Cook for approximately 2 minutes each side. Your saj should be lightly golden on both sides.
6. Place on a wire rack and cover with a clean tea towel to keep them warm while you cook the remaining flatbread.
Serve immediately with your favourite curry, tagine or soup.
- We’ve used plain white baker’s flour in this recipe, but you can use a blend of different flours. Try spelt, rye, wholemeal or wholegrain.
- These sourdough flatbread are best eaten fresh and warm, but can be easily refresh in a dry frypan or oven.
- Add 2 tablespoons of sesame seeds to the topping for a slightly different taste.
Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie