Lebanese mountain bread

Mix a portion of the bread flour with a teaspoon of dry active yeast, a little sugar and warm water at about 105 degrees to a smooth sponge.

Cover and leave a half hour to an hour until bubbly.

Add a spoon of olive oil, a little salt and the rest of the flour; mix with a wooden spoon to a sticky but not wet dough ball that pulls from the bowl, adding flour if it smears.

Knead on a lightly floured surface about two minutes to a soft, supple, slightly elastic dough that springs back.

Coat in a few drops of olive oil in a bowl, cover and leave somewhere warm an hour to an hour and a half until doubled.

Knead briefly to knock out the air, then refrigerate overnight in a zip-top bag for better flavour, texture and easier stretching.

Pinch off a piece slightly smaller than a golf ball, press out the air and roll to about an eighth of an inch with minimal flour.

Stretch by hand, lay over the bottom of an upturned floured mixing bowl and pull it around the dome until nearly see-through.

Transfer with floured fingers to a very hot dry cast iron skillet; cook 45 seconds to a minute per side until blistered and browned.

Pile the breads and keep covered with a towel or plate so the residual heat steams them supple.