200g ripe starter
275g white bread flour
Mix all ingredients together well to form the dough, then leave to rest for 10-30 mins before kneading. Leave to ferment (for several hours, depending on temperature) until the dough has doubled in size. Then, knock back the dough and split into 6-8 balls of dough. Leave the dough to relax for 30 mins, then stretch or roll out the dough into thin discs. Dry-fry the dough in a hot pan (without oil), turning over once the bottom begins to brown/char in places.