Combine yeast, water, and 125g AP flour and let sponge rest for about 20 mins.
In a stand mixer combine the remaining ingredients and sponge.
Knead with the dough hook for 5-6 minutes on low, adding a little more flour as required, until all the dough pulls away from the sides
Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes.
Repeat with remaining dough balls.
Cook on lightly oiled, hot cast iron for about 3 minutes, flip for 2 minutes, and back over for 30 seconds
@ 𝙹𝚎𝚛
2023-10-09 15:54:08