Recipe

• 150g sourdough starter discard

• 150g stoneground flour

• 1 tablespoon extra virgin olive oil

• a pinch of salt

Basically, bung all the ingredients into a mixing bowl, and mix with a spoon to form a rough dough. Tip out onto a floured board, and knead for around 5 minutes until the dough is smooth and elastic. You may need to add a little extra water to get a decent consistency.

Pop the dough into a bowl, cover with a tea towel, and rest it for half an hour or so, longer is also fine.

Divide into four balls, and roll each ball out as thin as you dare.

Cook each bread over a medium heat in a frying pan, turning once.

Eat while warm.