- Easy
- 510 min
- 6 serv.
- 2 synergies
- Fully in season
Soft, fluffy flatbread based on sourdough and whole wheat flour. Through long fermentation it gets a subtle sourness and a chewy, airy texture you can't get with quick yeast. Baked on a scorching hot grill pan in three minutes.
The scent fills the kitchen before the bread is even done. That warm, toasted aroma of whole wheat flour on a glowing pan, mixed with the light sourness of the starter. You see the dough puffing up, brown spots appearing on the bottom, and then that soft sizzling sound when you flip it. Three minutes, that's all you need.
Tear it open while it's still warm and the steam curls out. Dip it in hummus, use it as a scoop with a stew, or just eat it as is — with a little olive oil and flake salt. This is the bread that's been made in the Middle East for thousands of years, long before anyone knew the word 'sourdough'.
- 20
- min prep
- 20
- min cook
- 510
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
whole wheat flour 
sourdough starter Sourdough fermentation breaks down 60-70% of phytic acid in whole grain
Technical: Whole wheat flour contains 800-1200mg phytic acid per 100g, which binds iron, zinc and magnesium making them unabsorbable. Lactic acid bacteria in the sourdough starter produce phytase enzymes during fermentation (pH 4-5) that break down the majority of phytates in 12-24 hours.
What does this mean for you? Sourdough bread is fundamentally different from regular bread in nutritional value. The long fermentation releases minerals that would otherwise be blocked. Let the dough rise for at least 12 hours for maximum effect.
EnergyGeneral WellnessDigestion
sea salt 
olive oil Minerals + polyphenols for cellular balance
Technical: Sea salt's sodium is essential for the sodium-potassium pump (Na+/K+-ATPase) that regulates every body cell. Olive oil's oleuropein and hydroxytyrosol provide antioxidant protection for cell membranes. The combination supports cell integrity: sea salt regulates ion balance, olive oil protects the membrane. In Mediterranean cuisine, coarse sea salt + olive oil is the most basic flavor profile.
What does this mean for you? Freshly ground sea salt with extra virgin olive oil is the simplest and most nutritious finishing of any dish. The combination provides the basic needs of your cells: minerals for function, polyphenols for protection.
HeartGeneral Wellness
Ingredients (5)
+3 more ingredientsInstructions
- 1 Mix the active sourdough starter with lukewarm water in a large bowl until dissolved.
- 2 Add whole wheat flour, sea salt and olive oil. Mix until a smooth dough forms.
- 3 Knead 5-8 minutes on a floured surface until the dough feels elastic and soft.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge
Tags & Diet
Allergens: Gluten