white starter [b] 50 g flour 220 g water 120 g olive oil 22 g salt 1 g[b] starter
thickness. usually thick. 2cm. shaped with the hand. using a rolling pin you could make something more nan like with the same dough.
* combine the ingredients
* knead a little. until the dough is well incorporated and smooth
* put in the refrigerator in a sealed container for 12-24 hours.
recipes