Instructions

1. In a saucepan, heat milk and water until warm to the touch. Add to the bowl of a stand mixer, along with the yeast and honey.
2. Add in oil, flour, and salt. Knead using dough hook just until dough is uniform.
3. Allow to rest for 10 minutes, then knead on medium speed until soft and stretchy, ~5 minutes.
4. Cover the dough in oil and place a towel over the bowl. Let rise at room temperature until bubbly, ~3-4 hours.
5. Cover a silicone mat in a layer of cornmeal. Place dough on top and roll out into a rectangle that is 5” wide and 1/2″ thick. Cover with oiled plastic wrap and place in fridge for 8 hours or overnight.
6. Once chilled, allow dough to sit at room temperature for 1-2 hours until puffy. Use a bench scraper to cut dough in half horizontally, then cut vertically to make 8 or 10 equal squares.
7. Heat a cast iron skillet on low (2) for at least 5 minutes. Round edges of each piece into a circle and place cornmeal side down onto the skillet. Cook on each side for 7-8 minutes, flipping when golden brown. Place on a wire rack to cool.