AIKANTHIKA

Cuisine: Italy Long before the invention of commercial instant yeast and highly processed white flour, traditional Italian pizzaiolos relied entirely on wild fermentation and stone-ground grains. Cooked over an open flame, this recipe revives that rustic, complex heritage. Made with just four ingredients—100% whole wheat flour, water, a mature sourdough starter, and salt—the dough contains zero commercial yeast, sugar, or additives. This slow, natural leavening process yields

Cuisine: Italy Ingredients: Whole wheat flour – 4 cups Sourdough starter – 1.5 cups Water – as required Salt – ½ teaspoon Oil – 2 tablespoons Toppings: Tomato (sliced) – 1 Garlic cloves (chopped) – 1 tablespoon Fresh Rosemary – 1 teaspoon Salt – ¼ teaspoon Method: In a large bowl, mix together the whole wheat flour, sourdough starter, salt and oil. Add water little by little and knead into a smooth dough. The dough should be wetter than chapati dough. Let the dough rest f