On floured surface divide into 6 pieces (4 oz each). Form into balls then disks. Rest until they easily stretch into  fairly thin 6 inch rough rounds. Roll with rolling pin.

Fry in cast iron pan in simple yellow oil. They will puff and form pillows all over!
Flip when fully golden. Serve warm.

~Very good leftover. Still soft.
~Very good sauteed into bread cubes.

In 5 qt glass bowl combine:
4 oz sourdough starter
6 oz warm water
3 oz milk

Stir in:
4 oz fine cornmeal
8-10 oz white all purpose flour
1 heaping t salt
1 t baking powder
1 t soda

Bring together into a shaggy dough with the silicone scraper. Rest 15 minutes to hydrate.

Knead by folding the dough in the bowl with the scraper. The dough will become springy and form a beautiful ball. Don't skip this step or the dough is hard to work with and you end up adding too much flour as you stretch them out. Let rest another 15-30 minutes.

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