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Mix ingredients together.
Rest 30-60mins.
Knead dough 10mins.
Bulk ferment 7 hours (this can change depending on the temperature).
Roll dough out to ½ or ¾ thickness.
Cut out circles and place on a parchment lined pan with semolina or cornmeal.
Rest for 45-60mins.
In a dry skillet, cook for 5mins each side.