Contributed by Sustainable Sourcing, LLC
1 1/2 c. warm water
1/2 tsp. dry yeast
4 c. organic pastry flour
1/2 tsp. HimalaSalt, fine grain
2 tbsp. extra virgin organic olive oil
HimalaSalt Organic Tellichery Peppercorns, for grinding
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and blend. Mix for about 1 minute to form a ball. Let stand, covered for at least an hour.
Put dough in a bowl and add HimalaSalt, olive oil, about 6 turns of the peppergrinder, then 1/2 cup flour at a time to form a stiffer dough.
Remove from bowl and knead.
Place in a clean oiled bowl and let rise slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. Transfer dough to oiled baking sheet to 400 deg. oven and bake 10-15 minutes or until golden brown. While still warm, finish top by sprinkling ground Tellichery, HimalaSalt and chopped herbs of choice.