Sourdough Vegan Langos
Ingredients
- 1 tbs of a sourdough starter (@astonsbread )
- 150g rye flour
- 160g of room temperature water
- cover and leave at room temperature for about 10 hours (doesn’t have to be exact).
- mix the starter with the following:
- 4 tsp of sea salt
- 300g of kombucha (my own)
Preparation
Mix everything together really well for several minutes, until the dough is well combined and smooth. Cover with a cling film or a plastic lid and leave at room temperature for at least 5 hours. Then place the dough in the fridge for about 2-3 hours. If you are doing this overnight, you can place the dough in the fridge straight after making it
My dough was better when it remained in the fridge for 12 hours. I used it for 10 days, rolling as many langoses as I needed and keeping the rest in the fridge
When making the individual langoses, just take a bit of dough and pull to form a flatbread of the size you like and fry it in a bit of hot olive oil - just 1-2 minutes on each side
I like to make mine small, fitting about 3 in a large pan
I enjoy them as a snack. You can eat them instead of bread to accompany your soup or a curry