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 desired¼ teaspoon baking soda
¼ teaspoon coarse sea salt
¼ teaspoon Herbes de Provence (or other herb mixture if desired)
½ cup whole wheat
