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makes 10
1) 440g bread flour, divided
1)¾ tsp. (5g) salt
2) 30g rice syrup
2) 283g water
3) 2 tsp. acrive dry yeast
4) 15g lard

In a sauce pan heat (2) to 115F, remove from heat then add in (3) stir until yeast dissolves set aside for 15 minutes.

In a mixing bowl combine (1) and add in the yeast mixture, stir roughly with dough hook, add in (4) and set aside flour. Knead for 8 minutes.

Divide dough 767g into 10 portions and let it rise for 1 hour.

Roll each into a long log and flatten, roll into a wheel and then flatten a bit, let it rest until it is easy to flatten to 6" diameter. Let it rest for 20 minutes.

Pan cook with a cover for 3 minutes each side.