sourdough bazlama

sometimes I make bazlama with sourdough starter. i began using the other bazlama recipe when i hadn't yet begun making natural yeast breads. in this version i left out the yoghurt.

ingredients

flour                   220 g
water                   120 g
starter [b]              50 g
olive oil                22 g
instant yeast             3 g
salt                      1 g

possibilities

thickness. usually thick. 2cm. shaped with the hand. make something more lavash or nan like with the same dough. by using a rolling pin instead.

a process

• combine the ingredients
• knead a little. until the dough is well incorporated and smooth
• put in the refrigerator in a sealed container for 12-24 hours.