Ingredients
- 2/3 cup water
- 2 tablespoons brown sugar
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 1 cup sourdough starter
- 5 cups all-purpose flour (enough to make the dough flexible and firm)
Method
- Heat the water over medium heat in a saucepan on the stove.
- Add the sugar and stir until dissolved.
- Add the butter and salt and stir until incorporated.
- Add the milk and warm thoroughly while stirring.
- Remove saucepan from heat and allow to cool until finger temperature.
- Pour mixture into the bowl of a stand mixer fitted with a dough hook.
- Add starter and flour to bowl.
- Mix until a soft, dry dough forms.
- Cover and let rise until doubled (about 2 hours).
- Divide the dough into 12 equal parts and roll out the dough thinly (1/4” thick) into 8-9” round circles on lightly floured counter top.
- Heat a cast iron pan over medium / medium-low on the stove.
- Punch holes in the breads with a dough docker, remembering to penetrate the dough completely when making holes.
- One at a time, put dough down in pan so that the side that was on the counter cooks first.
- Let the bread get some color (about 2-3 minutes) and then turn to cook the other side (about 2 minutes).
- Put cooked bread on wire rack to cool.
Source
Adapted from traditional recipes.
