Sort ingredients
uberjonas
QR Code
Listen
Pdf
Mix together the sponge ingredients and set aside for 10-15 minutes, or until frothy.
Meanwhile, in the bowl of a stand mixter, stir together the flours, sugar, and salt. Add the yeast mixture, oil, and warm water. Stir until everything comes together into a dough.
Use the dough hook to knead on medium-low, for about 10 minutes, until the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking and you can see through the stretched dough, you’re good to go. If the dough doesn’t windowpane, knead a bit longer.
Divide the dough evenly by 20 (I used a scale and weighed each portion to 45 grams) and shape each portion into a ball: bring the edges towards the center and tucking into balls. Cover and let rest for 10 minutes.
Roll each ball out until it is ⅛ of an inch thick. Place the rounds on a tray or a clean dry towel and cover and let rise for 1 to 1.5 hours, or until light and puffy.
To cook, heat up a very lightly oiled cast iron pan or skillet over medium heat. You want the pan to be quite hot. Carefully move the rounds to the skillet and cook in batches, flipping every so often, until they are puffed, cooked through, and brown on both sides. Cool slightly before enjoying!