These are so good toasted with butter and jam. Slightly tangy, chewy, and cozy.
Ingredients
- 1 cup active sourdough starter
- 3/4 cup warm milk
- 2 tbsp honey
- 2 tbsp softened butter
- 1 tsp salt
- 2–2 1/2 cups all-purpose flour
- Cornmeal for dusting
Instructions
Night Before
- In a bowl, mix starter, milk, honey, butter, salt, and flour until a soft dough forms.
- Knead briefly until smooth.
- Cover and let rise overnight at room temp 8–12 hours.
Next Morning
- Roll dough about 3/4-inch thick and cut circles.
- Place on cornmeal-dusted tray and let rest 30–60 minutes until slightly puffy.
Cook
- Cook on a dry skillet over LOW heat for about 7–9 minutes per side until golden and cooked through.
- Cool slightly and split with a fork before toasting.