The sponge

  • ripe 100% hydration starter 110 gr Use saved discards from starter feeding
  • AP flour 160 gr
  • wheat flour 160 gr
  • soy milk 2 cup

Mix and ferment for 8 hours

The dough

  • AP flour 75 gr
  • sponge from above all
  • salt 3/4 tsp
  • baking soda 1 tsp
  • agave nectar (or honey, etc.) 1 1/2 tsp
  1. Mix to form the dough
  2. Rest 15 minutes
  3. Work until smooth and not so sticky
  4. Roll out to 1/2" thick.
  5. Cut into 3" circles
  6. Place on semolina dusted parchment paper
  7. Proof 45-90 min covered

Cooking

Cook both sides on a medium-low heat griddle until the sides are very firm. Try to flip just once. It roughly takes 7-8 minutes.