https://theeleganteconomist.com/?p=256
| Ingredients—Dough · 1 3/4 cup warm water · 1 teaspoon active dry yeast · 2 tablespoon oil (mild tasting) · 4 cups bread flour · 1/4 cup whole wheat flour · 3 teaspoon salt |
| Instructions 1) Place your yeast, warm water and oil in a bowl. Allow to sit for 5-10 minutes. Add your flours and salt to the yeast mixture, and mix the ingredients until a dough forms, getting all the flour that might be on the sides of the bowl. Using your hands, knead for 4 minutes until the dough is pliable. 2) Place in a lightly oiled bowl, cover with a cloth and allow to rise for one hour. Remove from the bowl, fold each side towards the middle to form a round, flip upside down, then place back in the bowl and rest for an hour. Repeat the folding again, and then rise for a final time for at least 2 hours. 3) Preheat your oven and the sheet pan to 260 degrees. Set a timer for an hour. Create a log shape with the dough and cut into eight equal parts, knead each piece into a ball, then roll thinly until they are around 8” in diameter. 4) Once the hour of oven heating has elapsed. Put two or three on the sheet at a time. They will take anywhere between 30 seconds to 2 minutes to puff up and cook / brown. Once one side is almost fully brown use tongs to flip it over and cook the other side. Place cooked bread on to a plate and cover with a clean cloth |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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