~30 oz dough
In mixing bowl stir together:
5 oz starter
10 oz warm water
1 oz olive oil
15 oz all-purpose flour
1 1/2 t (.3 oz) salt
Mix by hand, stir, fold and rest until dough is smooth and sticks to itself. This takes about 30 minutes.

-Optionally: Wet the top of dough and sprinkle on 1/2 t - 1 t yeast

Let rest 30-60 minutes. This rest builds flavor and improves texture.

Mix by hand, stretch and fold (to work yeast in) and make a perky ball.

Rise until double. Will rise nicely in a 1/2 gallon jar.

Gently remove from bowl or jar and divide into:
Divide into:
5 pieces - 6 oz each
3 pieces - 10 oz each
7 pieces - 4 oz each (especially good for individual pitas)

Bake on the stone just until golden. Wrap in towel to keep soft.

~Try any of my simple artisan breads, use olive oil for the fat and add sesame seeds into the dough. Bake on a hot stone in the oven.
I had a flatbread from the farmer market made this way. It had an ethnic name but they said they just called it flatbread. And I didn't take a picture of the actual name of the bread either.

~60 oz dough
In mixer or just a mixing bowl stir together:
10 oz starter
20 oz warm water
2 oz olive oil
30 oz all-purpose flour
-OR 20 oz whole wheat bread flour
        8 oz all-purpose flour
1 T (.6 oz) salt
To mix by hand, stir, fold and rest until dough is smooth and sticks to itself. This takes about 30 minutes.
In the mixer it takes just a minute.

-Optionally: Wet the top of dough and sprinkle on 1 t - 1 T yeast.

Let rest 30-60 minutes. This rest builds flavor and improves texture.

Mixing by hand, stretch and fold (to work yeast in) and make a perky ball.

In the mixer, knead and rest gently to make a smooth dough which cleans the bowl.

Rise until double. Will rise nicely in a 1 gallon jar.

Gently remove from bowl or jar.
Divide into:
10 pieces - 6 oz each
6 pieces - 10 oz each
15 pieces - 4 oz each (especially good for individual pitas)
Form each into a ball.

Bake on the stone just until barely golden. Wrap in towel to keep soft and pliable.

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