The Preparation
Combine sourdough starter, warm water, olive oil, yeast, salt, and flour. Mix together.
Rest for 20 minutes.
Knead until gluten develops (dough pulls away from sides of bowl).
Rise for 2 hours until about 50% bigger.
Divide into 12 pieces (approximately 65.6g each).
Shape into rounds and coat in yellow cornmeal.
Rise again for 1-2 hours.
Fry in ghee or clarified butter for 5-6 minutes per side over medium-low heat.
