I have been using my unused leaven to make flat breads. Slighly mad concoction but it seems too work. 400gms unbleached white, 50 gms semolina, a handful say 100gms of leaven 10 gms of salt. Mix ingredients in large bowl, minus salt for around five mins. Add salt, final mix 2 - 3 mins. I often add more flour to get right consistency. Mix into a ball, cover lightly with olive oil, let stand in mixing bolw covered with tea towel. 2 - 3 hours. Then take around 130gms of dough, use a rolling pin on firm bench. Roll into a circle. Add loose flour to make dough easy to roll out. Heat fry pan, I use old cast iron number. Add a good dash of olive oil as pan heats. Medium high heat. Fry bread both sides. I add a dash of olive oil to both sides. When finished I rub a litlle butter over the bread. Slice up with pizza cutter. Great for curries, pasta dishes, and they make a good wrap to take along to a footy game in cold Melbourne. Cheers, Greg D.
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