300 g whole grain, no sifting
100 g T65
16g unrefined sugar
8g sea salt
3g baking powder
150g levain at 100% hydration
75g labne or greek yogurt
60-75g olive oil
100g warm water
1 hr bulk
Fold 2 times, 30 min apart, 10-11 pieces
80g, rest 30 minutes, roll to 8”
oil skillet with ghee
cook 2 min first side, 1-2 second side