Michael V said:

ruby said:

Michael V said:

Thanks.

Several more questions:

When did you oil the dough in that sequence?

When did you cut the dough up?

How many pieces?

What weight of flour did you use?

I oiled the dough up after that second kneading/not kneading I did. I then cut it up into 4 pieces ready for the ripping off and cooking part. 4 made squishing it thinner easier for the ripping up.
I used 100 grams of flour and 50 grams of water. I made myself weigh the water as recommended. The dough was not sticky at any stage, which I was really happy with.
Oh, and I didn’t add salt to the dough.

Thanks very much for answering my questions. I’ll have a go at it like that next time I make some.

I still have half my lump (originally 205g:144g) – in the freezer. I intend to try to make ravioli or other filled dumplings from it.

I love the questions…they make me think more about the process and what may be working (or not working) and why.

I have been given a tub of ‘green stuff’ a couple of times at the farmers market, and have become addicted to it. I stumbled across a recipe that looks like it, while I was looking for chilli recipes to use up my chilli glut.
https://www.chilipeppermadness.com/recipes/zhug/