1. You have to have starter.
2. Pour starter and 1 cup flour into large bowl.
3. Heat water to warm but not piping hot, about 90-100°F.
4. Dissolve sugar or molasses in water and stir gradually into flour mixture. Let rest fifteen to thirty minutes.
5. Place 1 3/4 cup flour on counter. Grind rosemary, salt, and coriander and add to flour.
6. Excavate a divot into the flour, pour the starter mixture into the divot, and fold the dry flour into the wet mixture. Mix and knead with oil until a firm doughball retains its shape.
7. Allow to rest in a greased bowl for two to three hours at room temperature. You may also leave this overnight in the refrigerator and remove from the refrigerator two hours before working.
8. Divide dough into eight or ten parts and roll into balls. Let rest for fifteen to thirty minutes.
9. Smack, roll out, stretch, and shape doughballs into a disk and pan-fry in EVOO on medium-high heat until golden brown.
