1/3c active sourdough starter, allowed to settle and any clear liquid poured off*
1t psyllium husks
2 pinches of salt
Heat a cast iron skillet until very hot. Meanwhile, combine all ingredients and let sit just a moment, for batter to thicken. Shape breads with your hands- I like to make little balls the size of walnuts and then make them as thin and flat as I can. Place three in the pan (more if they fit) and cover. Flip with a good spatula when bread is golden and pan releases bread. Cook until golden color is achieved on the other side. Enjoy!!
*To create your own sourdough starter, visit here to see the first day in the wild sourdough series: http://barcodefree.blogspot.com/2013/12/gluten-free-wild-sourdough-day-1.html?m=1