Makes 6

1 cup lukewarm water, divided
2 1/4 teaspoons instant yeast
2 teaspoons raw or granulated sugar
2 cups all-purpose flour (plus more for kneading & rolling)
1 teaspoon salt
1 tablespoon olive oil plus more for the bowl

In a cup, combine 3/4 cup of the water with all of the yeast and sugar. Stir together then set aside for 5 minutes.
In a large bowl, place the flour and salt. Stir together then make a well in the middle. Pour the water-yeast mixture into the well along with the olive oil. Mix together until it forms a shaggy dough. If the dough seems too dry, dribble in the remaining 1/4 cup of water and mix together.
Scrape the contents of the bowl out onto a lightly floured surface and sprinkle with a bit more flour. Knead for around 10 minutes until the dough is smooth and soft. Oil the bowl and place the dough into it. Cover loosely with a clean kitchen towel and set aside in a warm place for 30 minutes.
After 30 minutes tip the dough out onto a lightly floured surface and cut into 6 roughly-equal pieces. Roll each piece of dough into a ball. Using flour as needed, roll each ball of dough out into a roughly 8-inch circle (no rolling pin? Use a thick glass or a wine bottle!). Flour each circle well on both sides and cover with a kitchen towel so the dough doesn't dry out.
Heat a skillet over a medium flame then place a circle of dough into it. Leave to bubble and rise until golden underneath (1 to 2 minutes) then flip using kitchen tongs or an offset spatula. Cook on the other side until the dough looks dry with darkened spots. Remove from the skillet and wrap in a clean kitchen towel while you cook the others.

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Author Notes: A winter tomato recipe. The herbs are optional but highly recommended; use a single herb or any combination. - Nicholas Day

Serves 4

Two 28-ounce cans of whole peeled tomatoes
1 head of garlic, with the cloves peeled and smashed
1/4 cup olive oil
A few branches of fresh basil, thyme, or rosemary (optional)
1 1/2 cups farro
Parmesan cheese

Heat the oven to 300° F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.

Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve.

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