Method

Make the Dough

• In a medium mixing bowl
  • Add warm water, sugar, and yeast
  • Let sit 10–15 mins
• Add remaining ingredients to the yeast mixture
• Mix with a wooden spoon or silicone spatula until you form a shaggy dough
• Knead by hand until you form a ball of dough
• Transfer to a table and knead for 3–4 mins until smooth and elastic
• Transfer back to bowl, coat with oil, and cover with a towel
• Prove for 1–2 hours

Portion

• Punch the dough down and transfer it onto your table
• Divide and form into 6 balls
• Dust with flour and cover with plastic
• Prove again for 20 mins

Form

• Roll out each dough ball to an ¹⁄₈″ thick oval
• Optional: Roll herbs onto one side (this will be the bubbly/top side)

Cook

• Preheat cast iron skillet on high
• For each uncooked piece
  • Cook on one side for a 1–2 mins, it should bubble up satisfyingly
  • Flip and cook for another 1–1¹⁄₂ mins
  • Flip back over
  • Transfer to a cooling rack
• Brush on garlic butter and salt