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What does a 403 do with unstructured time? Cook!
Ingredients:
* 4-4.5c bread flour, separated
* 0.25c sugar
* 2 tsp salt
* 1c lukewarm water
* 1 tsp active dry yeast
* 0.25c mild-flavored oil
* 1 egg, beaten
* Combine 4c flour with other dry ingredients. Dissolve yeast in water. Mix wet and dry ingredients, stirring until a dough is formed. Knead 6-8min, adding the remaining flour as necessary to achieve a dough that's just barely sticky. Cover with a damp cloth and let rise 1h.
* Punch down dough. Separate into portions about the size of a golf ball (there will be 20-24 of these), roll into balls, and let rest covered for 30min.
* Heat a pan to medium-high with minimal oil. (A good nonstick pan can be used with no oil.) Immediately before cooking, roll out a ball of dough into a hand-sized circle. Cook until browned, turning over partway through. Repeat until you run out of dough. (I prefer to slightly undercook, in anticipation of later toasting to reheat.)
Ingredients:
* 4-4.5c bread flour, separated
* 0.25c sugar
* 2 tsp salt
* 1c lukewarm water
* 1 tsp active dry yeast
* 0.25c mild-flavored oil
* 1 egg, beaten
* Combine 4c flour with other dry ingredients. Dissolve yeast in water. Mix wet and dry ingredients, stirring until a dough is formed. Knead 6-8min, adding the remaining flour as necessary to achieve a dough that's just barely sticky. Cover with a damp cloth and let rise 1h.
* Punch down dough. Separate into portions about the size of a golf ball (there will be 20-24 of these), roll into balls, and let rest covered for 30min.
* Heat a pan to medium-high with minimal oil. (A good nonstick pan can be used with no oil.) Immediately before cooking, roll out a ball of dough into a hand-sized circle. Cook until browned, turning over partway through. Repeat until you run out of dough. (I prefer to slightly undercook, in anticipation of later toasting to reheat.)