Method

Minimum total time: ~2 hours 15 minutes

Make the sponge (~30 minutes)

• Add the sponge ingredients to a medium mixing bowl
• Whisk together until smooth
• Let sit covered for 30–60 minutes (or until it looks like the head of beer)

Make the dough (~1 hour 15 minutes – 3+ hours)

• Add the rest of the ingredients
• Mix together with a wooden spoon until it forms a sticky dough ball that pulls away cleanly from the sides of the bowl
• Knead in the bowl for a couple of minutes until you form a soft, supple, elastic dough
• Coat the dough with oil and cover
• Let rise for 60–90 minutes (or until doubled in size)

Optional: Slow ferment

• Transfer dough to a work surface, knead to knock out the air
• Form into a smooth ball
• Transfer into a plastic/silicon bag and refrigerate overnight

Form (~ 15 minutes, partially async)

• Cut into 4 or 8 pieces
• Rub and press on the work surface to press out the air
• Roll out to ¹⁄₈″ thick
• Transfer to the top of the bottom of a lightly floured mixing bowl
• Stretch as thin as you can without it tearing

Cook (~ 15 minutes)

• Preheat a dry cast iron skillet on high heat
• Cook first side for ~a minute (should see lots of bubbles)
• Flip and cook the other side for ~a minute
• I usually flip a couple more times
• Transfer to a plate with the other breads and cover with another plate to steam and soften