• Place the starter, flour, oil and salt into a stand mixer bowl and bring together using a dough hook
• Once a dough has formed, knead for 5 minutes then tip out and shape into a ball
• Wrap the dough tightly in cling film and place into the fridge for a minimum of 30 minutes **

for baking:

• Adjust your baking rack in your oven to the lower third, then place a pizza stone on the rack *** and preheat the oven to 245° Celsius
• Place the water into a microwave safe jug with the salt and blitz for 30 seconds
• Stir until the salt has dissolved then pour the mixture into a spray bottle ****
• Remove the dough from the fridge and divide into balls weighing about 20g each
• Keep the dough you are not working with covered with a dish towel to prevent it from drying out
• Taking a piece of dough at a time, flatten the ball into a disc then roll it through your pasta roller on number 1 *****
• Turn the dough a quarter turn, adjust the setting on your roller to number 2 and pass the dough through
• Repeat this twice more, turning and adjusting the setting so you end on number 4
• Place the rolled dough onto a lightly floured surface and roll as this as possible, keeping it as round as possible
• Place the dough onto a pizza peel ****** then spray the top lightly with the salt water
• Place the dough onto the pizza stone and bake for 90 seconds
• Flip over using tongs and bake for another 90 seconds before removing from the oven and placing onto wire rack to cool
• You can roll your next piece of dough while the one is baking, and do this until all the dough has baked into nice crisp poppadoms
• They will keep in an airtight container for several days