Laffa

Preheat pizza stone to highest temp on middle rack (not top rack). Mix everything in stand mixer, you may need to add up to 50g more flour, but you want it pretty wet. Keep in mixer bowl, cover, stretch and fold a few times until you're happy with how it feels.

Oil a surface (pan, counter...), and put olive oil in a bowl. Once dough has doubled in size after the last stretch and fold, flour counter, cut and GENTLY shape into 12 balls. Gently plop balls in bowl, liberally coating with oil. Place on oiled surface to rise, don't cover.

Once the balls are puffy, turn on the broiler. For each ball, rub again in oil, and then hand stretch, not too thin, place on pizza stone, don't rotate or fuss with them while they cook, about 2 minutes. You're looking for golden spots on top, not deeply browned. Pop any huge bubbles early on to prevent too much crispiness, you want stretchy and chewy.