Ingredients:

  • 1 cup warm milk
  • 1/2 cup active sourdough starter
  • 1 tbsp honey
  • 3 cups bread flour
  • 1 tsp fine sea salt
  • 1/2 tsp baking soda
  • 2 tbsp unsalted butter, melted
  • 1/4 cup coarse cornmeal

Instructions:

  1. In a large bowl, whisk together the warm milk, sourdough starter, and honey until smooth.
  2. Stir in the bread flour and salt using a spatula until a shaggy dough forms, then fold in the baking soda.
  3. Cover the dough with a damp cloth and let it sit at room temperature for 2 hours, then transfer to the refrigerator for 12–24 hours.
  4. Lightly dust a work surface with cornmeal and gently turn out the cold dough.
  5. Divide the dough into 12 equal portions using a bench scraper and gently pat each piece into a thick disc about 1 inch thick.
  6. Heat a cast iron skillet over medium-low heat and melt the butter, then sprinkle a layer of cornmeal over the butter.
  7. Place the discs in the pan and cook for 5–7 minutes per side until the bottoms are deep mahogany brown.