This recipe is great and versitile. You make enough dough to store in the fridge to use for other flatbread or for artisan bread!
Keep the rest of the dough in the fridge for up to one week to use. It will sour as week goes on, which is more digestible as it sours! Take off a lb piece and form into a round loaf. Let rise for 45 min, Slit the top and bake at 450 for 20 min or till golden to darker brown on top for an artisan loaf!
Back to flat bread:
Roll out unto a stone with cornmeal on the bottom as thin as you can get it, add extra flour as needed! Poke with a fork and brush with a bit of olive oil and sea salt, bake for several minutes and top with your favorite toppings. Or just eat it without toppings and continue to bake for 5 min. What I did here is added: