5. Cover the bowl with plastic wrap or a tight fitting lid and allow the dough to rest for 30 minutes. You can also rest it in the fridge overnight for up to 24 hours to develop even more sourdough flavor.
1. Heat a 10 or 12” cast iron skillet over medium-high heat. If you have more than one, or a griddle, then heat it all up so you can cook more than one at a time. You want to make sure the cooking surface is nice and hot before you begin.
3. Working with one ball of dough at a time, roll the dough into a 6-8” circle. Try to get as close to a circle as you can, but don’t worry about it being perfect, its fine for these to be freeform and rustic, too.