Sourdough Raita

I also made sourdough raita  (an Indian flatbread) as part of the Indian dinner when Glenn came to visit.

Ingredients:

•  8 ounces sourdough starter
• 2 ounces water
• 4 ounces white whole wheat flour
• 1/2 teaspoon salt
• 1.5 tablespoon vegetable or olive oil
  

Instructions:

1. Mix water, oil, sourdough, flour and salt together.
2. Knead the dough until it's smooth, about 1 minute.
3. Divide the dough into 8 pieces and shape them each into a ball.
4. Cover the dough balls and allow them to rest for about 15 minutes.
   Preheat oven to 450 degrees with baking steel in oven.
   (or preheat a heavy-bottomed skillet over medium heat)
5. Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.
   (Or use tortilla press to squish out)
6. Bake for a couple minutes on pre-heated baking steel.
   (Or  fry one dough circle for about 30 seconds on a heavy skillet, until lightly browned on the bottom. Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.)
7. Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
   

Carole's Notes:

We liked these! Probably they should be made in advance and just reheated if you are also making a new recipe for Chicken Tikka Masala and also Indian Green Beans.

The recipe is adapted from  https://www.kingarthurflour.com/recipes/whole-grain-flatbread-chapati-recipe