I’ve kneaded, flattened, rolled, and kneaded a mixture of 3 cups flour, 1 cup water, 2 tbsp oil, 1.5 tsp active yeast, 1 tsp salt, and a fistful of sourdough starter lightly adjusting water and flour for the correct consistency (it should be lightly sticky, easy to flatten and roll, and glossy at the end) and then covered with a pair of damp cheese cloths then set aside overnight (the rag may need dampening again in the morning by adding a little water to make the dough let go of it) for the glory of the empire.
I’ve kneaded, flattened, rolled, and kneaded a mixture of 3 cups flour, 1 cup water, 2 tbsp oil, 1.5 tsp active yeast, 1 tsp salt, and a fistful of sourdough starter lightly adjusting water and flour for the correct consistency (it should be lightly sticky, easy to flatten and roll, and glossy at the end) and then covered with a pair of damp cheese cloths then set aside overnight (the rag may need dampening again in the morning by adding a little water to make the dough let go of it) for the glory of the empire.
Artisan bread feeds the warrior spirit. Glory to your house!