by Chef Annabelle Choi
375g tepid water
100g sourdough starter
400g all-purpose flour
100g whole wheat flour
20g olive oil +more for coating your bowl
10g fine sea salt
Mix all ingredients in a medium bowl. After mixing the dough for about 5 minutes, you should have a cohesive shaggy mass.
Oil another bowl that is double the size of the dough size, then place your dough in the oiled bowl and cover with a tea towel. Let the dough rise 2-3 hours covered in the oiled bowl, or over night in the fridge.
Preheat oven to 375F.
Once risen, on a floured surface gently pour your dough onto the counter, and cut in half.
Flatten each piece into a round using the tips of your fingers, gently kneading the dough from the center and picking it up and streching with your hands if needed.
Place each round into a lightly floured cast iron skillet.
Bake for 30-40 mintues, or until golden brown.