128g Carr's Strong White Flour
½ tsp Table Salt
150g Unfed (discarded) Sourdough Starter
57g Unsalted Butter (room temperature)
1 tbsp Paprika
1 tbsp Chilli Flakes
Sea Salt (to taste)
Olive Oil (to brush)
This recipe is great for using your discarded sourdough starter and can be used as a base to try different ﬂavours such as rosemary and seasalt or basil and oregano.
In a bowl, mix the ﬂour, salt, sourdough starter, butter and spices until they form a smooth dough.
Split the dough into two equal parts and shape each one into a rectangular slab. Wrap with cling ﬁlm and place in the fridge for 30mins.
Preheat the oven to 200˚C (Fan 180°C, Gas Mark 6). Flour the worktop and roll out the dough until it is a rough rectangle, 1.5mm thick.
Place a sheet of parchment onto a baking tray and transfer the dough by rolling it onto the rolling pin. Brush with oil and sprinkle seasalt on top. Using a pizza slice, cut the dough into long lengths approx. 3cm wide. You will have some rough edges, but don’t worry these can be eaten too! Using a fork, prick each one 3 times along the length.
Bake for around 20 minutes or until starting to brown. Remove and leave to cool on a cooling rack. Eat straight away with dips or houmous or place in an airtight container for up to a week.
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ