How do you know that your sponge has worked? Or that the yeast has been activated?
Do you add all your flour at once?
How do you know the dough has enough flour? (2 marks)
How much bigger should you dough be?
How long do the little balls have to sit?
After rolling how thick should the discs be?
Once you have rolled them out how long do they need to sit?
What temp should your frying pan be?
How long do you grill on each side?
After cooking on both sides what did you notice he was doing to the bubbles that were forming the dough?
What color should they be?