Ingredients
- 250 ml sourdough starter discard
- 475 gr all purpose flour
- 125 ml unsweetened almond milk
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil
Directions
- Add all ingredients to a large bowl.
- Mix well to combine the dough.
- Knead the dough for about 5 minutes, adding more flour if the dough is too sticky. Cover and let rest for 4 hours.
- To cook, heat a cast iron skillet until hot.
- Divide the dough into 6 even disks and roll each until they are about half a centmeter thick.
- Place one piece of rolled dough on the hot skillet.
- Allow to cook for about 75 to 90 seconds, and flip.
- Cook the other side for about 45 to 60 seconds.