360g (20 oz – 2 1/2 cups) of whole-grain or whole-wheat flour.
150 g (8 oz - 1cup) of strong white flour
2 tablespoons of corn flour
5 ml (1 teaspoon) of salt
5 ml (1 teaspoon) of active dried yeast or a batch of leavened starter from the proceeding batch of bread.
250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best)
1/4 teaspoon of orange blossom distilled water for extra flavor (optional)
Yield about 5 to 10 sheets of bread, depending on the size of the convex disc.

1. Measure the flour. Sift flours and together in a bowl. It important to mix the dry ingredients first.

2. Dissolve the yeast with the water.

3. Gradually beat the flour into the mixture in a large bowl, and then knead the mixture to make soft dough. You might need 1 or 2 tablespoon of water to the dough depending on the texture of the whole grain or whole-wheat lour.

4. Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic, if you are using a food processor, run the machine for 1 minute. Start at a low speed, and then move up slowly. Always stand close to the food processor while it is running.

5. Place the dough in a large bowl, dusted with extra flour. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for 1 1/2 hour to 2 hours or until doubled in bulk.

6. Punch down the dough. On a floured surface, form a rope-like form. Pinch off the dough to form 5 equal size balls. Roll them into the corn flour. Flour a bowl and leave balls to rise for an additional 1/2 hour.

7. On a clean counter or on a small wooden table, punch down each ball with your hands in a circular motion. Pick up the patted piece of dough. Shift it from one hand to the other in a quick motion in order to stretch it.

8. Place it on a circular cushion, the size of the convex disc. Tuck in the edges on the cushion.

9. Flip the cushion, placing the stretched dough on a preheated convex disc.

10. Cook the bread for 1 to 2 minutes, depending on source of heat.

11. Your bread is finished when a slightly brown color appears and the bread hardens. Be very careful not to overcook the bread. Peel off the bread carefully and set to cool on a large tabletop or a large cloth-lined woven basket.

12. Stack each of the finished bread on top of each other. To prevent drying, cover with a large cloth or plastic wrap. When cool, fold the circle in two; then again fold in two, to create a triangular form. Store in airtight plastic bags. The bread will keep for one week in summer and approximately two weeks in winter.