Khubz Marqouk (Thin Middle Eastern Flatbread) (From Bread in History, Religion, and Language, 12/05)
|Prep Time:||2 hours|
|Number of Servings:||makes 3 loaves|
|Ingredients:||1 1/4 cups water
3 teaspoons yeast
3 cups unbleached bread flour, divided
2 teaspoons kosher salt
Combine the water, yeast, and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour. Add the remaining 2 cups of flour along with the salt and knead the dough for 10-12 minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1-1 _ hours. Divide the dough into 3 pieces and shape into balls. Using a rolling pin, roll each ball into large thin disks. Stack the loaves between floured towels or parchment paper. Place a baking stone on the lower rack of the oven and preheat it to 500F. Using a baker's peel or the back of a cookie sheet, slide a loaf of flatbread onto the baking stone. Turn the bread after a minute or two, then remove from the oven. Repeat with the remaining two loaves of bread.