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Morning: Combine ingredients until dough comes together
Let sit covered on counter for 30-60 mins.
Kneed out clumps.
Let rise 3-4 hours.
Perform gentle folds.
Proof 3-4 more hours.
Evening: Add ½ cup corn meal and 1 tbs flour to parchment lined pan.
Divide dough into 8 pieces.
Shape into tight balls.
Dust both sides in cornmeal/flour mixture.
Let rest covered on counter over night.
Next Morning: Preheat oven to 350F.
Heat oil in cast iron skillet.
Cook 2-3 mins each side until browned.
Bake 10 mins.