Sourdough Grill Bread (or sourdough fry bread)

Whether you make this bread on a grill or in a frying pan, this sourdough treat will be great with soups, stews, pasta, salads, or many other dishes. On top of that, it’s quick and easy to prepare. You can make it either as a sourdough raised bread, or a quick bread. The difference is that the quick bread uses a pinch of baking soda and can be cooked immediately. The raised version is better if you let it rise for a half hour. You don’t have to let it double in bulk, as it will rise somewhat as you cook it, so it is still something that is great for a last minute bread addition to a meal.

I like to start with a thick sourdough sponge. Actually, when I feed my sourdough starter I let it set out at room temperature until it doubles in bulk and then put the starter in the fridge. At that point, it serves as a sponge until I get down to the amount I need to save to feed and regenerate as my starter. Take a big glop of the thick starter, about ½ cup for each bread disc, and put it on a heavily floured surface using the whole wheat flour, keeping enough in reserve to form the dough. Sprinkle some flour on top of the starter and add baking soda and salt. Work into a dough. Flatten the ball of dough into a circle about ¼ inch thick, using your fingers to flatten and spread the dough, turning it a couple of times as needed to keep the top and bottom surfaces floured so the dough will not stick. Repeat the process for as many bread discs as wanted.

To cook the bread, lightly coat the top of each disc with olive oil and put into a warm pan, oiled side down. Immediately coat the exposed side with more olive oil and sprinkle on salt and herbs. If you are using a grill, I like to start the bread on a piece of aluminum foil, cooking it just until the baking dough stiffens enough that it will not sag on top of the grill when you move it off the foil. Check the bottom of the bread and turn it when it starts to brown. When the flip side is browned, take the bread discs off the grill and keep them warm in aluminum foil until you serve them. The bread should be eaten while nice and hot. It is not something you make far in advance of the meal, or for the next day. Part of the charm of this bread is that it’s a last minute thing that tastes as good as though you spent a great deal of time preparing it.

Sourdough Grill Bread (or sourdough fry bread)

½ cup thick sourdough starter for each bread disc desired
¼ teaspoon baking soda
¼ teaspoon coarse sea salt
¼ teaspoon Herbes de Provence (or other herb mixture if desired)
½ cup whole wheat