Instructions

1. 1
   Add water to bowl, then yeast, sourdough discard, flour, then salt, taring before each addition
2. 2
   Mix then knead until smooth
3. 3
   Let rise in covered bowl until doubled
4. 4
   Before shaping, start the heat on the griddle or heavy pan to make the heat even. Medium heat.
5. 5
   Divide into 6 equal pieces, and roll each piece into a ball
6. 6
   Shape and cook on griddle in an assembly line. Shape the next one while the previous one is cooking.
7. 7
   Brush with oil or ghee if necessary (see notes)

8. Instruction Notes

9. 8
   Alternatively, when adding ingredients, salt can go first and yeast and discard last. As long as the flour is a buffer between the yeast and salt. The order depends on preference and if you need to bloom your yeast.
10. 9
    Rising time depends on temperature and if the discard can still help the yeast. Roughly 2-4 hours.
11. 10
    Oil the work surface before shaping to prevent sticking. Also add some oil to the balls & rounds as you flatten. Dusting with flour would also work, but this is a good opportunity to add fat for yums. Obviously, the advice is different if you're using a tandoori oven or something.
12. 11
    The easiest way to shape these is with a rolling pin, but do whatever works. If the dough starts tearing, let it sit for a few minutes, then come back to it.
13. 12
    If you didn't add any or enough oil during the shaping process, then brush the bread with oil or ghee while it's still warm.