Mix all ingredients together in a large bowl.

Let it sit on the counter or in a warm environment if the house is cold, and do 4 sets of stretches and folds every 30 minutes (2 hours time).

Let sit and proof another 2 hours.

Option 1 - cut and cook the same day

Option 2 - put in the refrigerator for a cold retard overnight / 10-12 hours.

When ready, turn out the dough and cut into 110-gram pieces. Shape into a ball, then flatten to about 1" thick.

Let rise 2 hours.

Cook in a cast iron skillet, preheated, for 4-6 minutes per side. In the original recipe, there were instructions to then bake at 375°F for 4 minutes. I did not find this necessary.