- 100 grams sourdough starter
- 175 filtered water
- 40 grams olive oil, extra virgin
- 7 grams salt
- 360 grams unbleached all-purpose flour
- Add the sourdough starter, water, oil, salt, and flour to a bowl.
- Knead for 2-3 minutes. The ingredients should be fully incorporated, and the dough smooth and slightly elastic.
- Place the dough in a greased bowl, cover it with a lid or plate, and allow it to sit at room temperature for 8 to 12 hours.
- The next day, divide the dough into 12 equal parts and shape it into little dough balls. Let the balls rest for 30 minutes.
- Roll each dough ball out to about a 1/4 inch thickness on a lightly floured work surface. Get them as thin as you can without tearing the dough.
- Cook them in a preheated, lightly greased cast iron skillet. One minute on each side should work well.
