Mix flour and 90% of the water until sticky.

Mix yeast and remainder of water

Let both sit for 25m

Add salt to dough and pour yeast slurry over it.

Squish and pinch dough until salt and slurry are incorporated

Knead 2-4 more times

Separate into 6 or 7 balls. (≈ 287g or 246g each). Flouring and stretching each into rounds