by Gareth Hodgson
Lockdown has been a great opportunity for people to get into the kitchen and cook up a storm, with many people reaching for cookbooks or trying the viral BBC Good Food banana bread. As quarantine went on, many people decided to try something a little harder and took on the task of growing their own sourdough starter. Now lockdown has lifted, many are abandoning their sours in the fridge, but this recipe should be a great way to either use up the last of your starter or remind yourself of the delights of fermented baking!
Simple sourdough flatbreads
Homemade flatbreads are a sure fire way to impress people with your skills but are surprisingly easy to make. Once you have the basics, these flatbreads are a great addition to so many meals like curries, Mexican soups or toasted up and used to dip into your favourite spreads.
75g Sourdough starter
200g strong white flour
Combine sourdough starter and water in a large bowl
Add flour and salt and mix until a dough forms
Turn the dough out onto a floured surface and roll into a long sausage then cut into 6 pieces
Roll each piece into a ball and with a floured rolling pin roll into a circular shape
Place the flat dough into a dry frying pan on a medium heat. After around 30 seconds small pockets of air will start to appear
After 2- 3 minutes flip the flatbread over and cook for a further 2 minutes until golden spots are all over the bread.
Roasted smoky chickpeas and potatoes
When looking at a plant based diet, it's always great to be mindful of your consumption for protein - chickpeas are a great source of protein and can be so versatile. This super simple one-pot dish is delicious wrapped up in a tasty flatbread, but is also a great accompaniment to most meals.
1 can of drained chickpeas
1 large potato
1 small onion
1 tbsp smoked paprika
2 chopped cloves of garlic
½ tsp rosemary
½ tsp chilli powder
Salt and pepper
Preheat oven at 200 degrees
Chop potato into small cubes, cut onion into large slices and combine with all other ingredients in an oven safe tray.
Place in the oven for 35/40 minutes giving it a good mix half way through.
Insert finished dish here.
I've paired all of these tasty bits together with my homemade, zero-waste vegan mayo, along with some fried peppers and fresh green salad.
Gareth is an enthusiastic trained chef and barista with a passion for making his life in the kitchen more sustainable. He is often pruning his jungle of houseplants or finding something else add to his “fermentation station” at home.