Moroccan Sourdough Bread

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Rising Time: 4.5 hours
Prep time: About 20 minutes
Cooking time: 15 minutes
Makes 3 - 4 servings     

Ingredients

• 1 cup            Sourdough starter
• 1 cup            whole wheat flour
• 2 T.               olive oil
• 1/2 cup         boiling water
• 1/2 t.            salt

    

Directions

1. Combine water, whole wheat flour, oil and salt in mixing bowl. Stir.
2. Add sourdough starter and mix to make into a ball.
3. Add extra flour until the ball is less sticky and can be removed from bowl.
4. Remove ball, and place it onto a flour-dusted surface. (I use my table).
5. Knead 150 times and put ball into a lightly oiled bowl.
6. Cover with moistened towel and let rest in warm place for 3 hours.
      The gas pilot light in my oven gives the right temperature if I leave the door ajar.
7. Punch down the ball of risen dough and make it into two balls.
8. Flatten each into ball into 1/4" thick, 7 - inch disks.
9. Put them on a cookie sheet, cover with the moist towel and let them rest in that warm place 1.5 hours.
10. Preheat oven to 400 deg. F. Pierce tops of disks with a fork in a few spots and bake 15 minutes.

 

You can also use a combination of flours - white, whole wheat, rye.

 

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