200g ripe starter
275g white bread flour
Mix all ingredients together well to form the dough, then leave to rest for 10-30 mins before kneading. Leave to ferment (for several hours, depending on temperature) until the dough has doubled in size. Then, knock back the dough and split into 6-8 balls of dough. Leave the dough to relax for 30 mins, then stretch or roll out the dough into thin discs. Dry-fry the dough in a hot pan (without oil), turning over once the bottom begins to brown/char in places.
Added by: hlarbalestier
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers