Sourdough

Sourdough Navajo Taco Bread (you could also make this into sweet dessert bread, additions for that one at the bottom of this recipe) makes 8-12

1/2 cup sourdough starter (120 grams)

1 C milk (240 grams)

2 1/2 C freshly ground flour, I use kamut or spelt (300 grams)

1/4 tsp himalayan or celtic salt (1.5 grams)

Mix all ingredients, liquids first, and then add dry ingredients, knead for 5 minutes.

Cover with a cloth and let sit for 7-24 hours at room temperature. For the sweet recipe 7-12 hours.

Use the appropriate size frying pan, I use a cast iron. Heat the amount of coconut oil on medium-high heat that you feel appropriate for your pan to cook them evenly, 1/2-1 inch deep. While heating, start rolling your bread out into the sizes you choose. I use arrowroot on the counter so they don't stick. I make some smaller & some bigger for kids & adults. 

When your oil is heated, carefully put each rolled out dough in your pan.  They should bubble on the top. Cook 1-2 minutes on each side. 

I place the finished ones either on a cooling rack or a plate with a paper towel on it, and cover with foil. These are best served fresh. I grew up making frybread and when I first made this recipe, I thought there was no way they could be as good as what I grew up with. Well, they weren't, they were better. I tasted the first one coming out and couldn't stop eating it. I hope you love them as much as we do.

To serve....Chili, lettuce, onions, salsa, grassfed cheese, sour cream.

To make this navajo bread a sweet bread, add to the dough...

1 tsp ceylon cinnamon or cardamom (2.5 grams) 

2 TBS melted butter, coconut oil, or olive oil (28 grams)

1 tsp vanilla (5 grams)

2-3 TBS maple syrup, honey, or sugar (50-70 grams)

With this sweet version when done...add jam, honey, melted butter, whip cream, cream cheese, maple syrup, cocao powder, nut butters, dark chocolate shavings, berries, peaches, warm apples, sliced bananas, etc. 

Sourdough Garlic Roti

100 grams starter active or discard

250 grams fresh ground Kamut flour

125 grams water

1/2 tsp himalayan or celtic salt

1-2 large cloves of minced fresh garlic

1 TBS dried parsley or dried Cilantro

1 tsp olive oil

Mix all ingredients in your bowl

Knead for 5 minutes

*Cover & let rest at room temperature for 2-8 hours

*Divide dough into 6-8 balls

*Lightly flour your clean counter, I use arrowroot powder

*Roll each ball into a thin circle 6-8 inches

*Cook in a cast iron pan on medium-high heat approximately 30-40 seconds each side

*Brush with a little olive oil & serve

Cook only as many as you need and store extra dough in fridge for up to 12-24 hours. Remove from fridge 15-20 minutes before rolling out and cooking.