its accidental.
i make two small doughballs a week. one on Saturday, one on Wednesday. just flour, water, salt, and the natural sourdough starter weve had going for a few years now. i don’t refrigerate the dough, and just make progressively stronger little sourdough flatbreads with breakfast. they last for four days at room temp before the bacteria runs out of food. i just put the cast iron press inside a large cast iron pan, on the stove, and when it’s hot, brush a little oil on each side and press a little dough ball for 30 seconds.