It started with a manky banana. I don't always use bananas as I intend and then they mock me as they just make everything in the fruit bowl ripen too fast. A few bananas can make a banana cake but sometimes I want savoury not sweet. And I remembered Janet of TasteSpace making banana naan many moons ago. But the naan take too long for the yeast to rise and I am always looking for ways to use my sourdough starter so I put the banana in my sourdough flatbreads.
More flatbread recipes on Green Gourmet Giraffe:
Avocado soy rotis (v)
Chickpea and quinoa flatbread (gf, v)
Kale sourdough tortillas (v)
Sourdough toss-off flatbreads (v)
Spelt sourdough flatbreads (v)
Staffordshire oatcakes (v)
Tortillas - wheaten (v)
Banana sourdough flatbread
Adapted from Green Gourmet Giraffe
Makes 4 flatbreads
250g sourdough starter (mine was quite stiff as only fed recently
1 manky overripe banana, mashed
1/8 tsp salt
Mix all ingredients. It looks quite too shaggy and dry. Knead and it should come together into a smooth - albeit fairly firm - ball of dough. Cut into four. Roll out each portion into about a 0.5cm thick oval on a lightly floured board .
Heat a heavy based non-stick frypan over a high heat. Place a disc of dough onto the pan. Heat for a few minutes or until it balloons up and brown spots appear on the other side. Flip over, flatten with an eggflip or spatula and fry another minute or two until you have some brown spots on the other side. I tend to brush out the flour from the pan (with a kitchen towel) before frying the next one so it isn't covered in burnt flour. Cover with a teatowel when warm to stop from drying out. Best eaten on day of frying.
On the stereo:
Pocket Symphony - Air
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.