Khubz Marqouk - (Thin Middle Eastern Flatbread)

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    Yield: 3 loaves

          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 ½ 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 too 500F. 

    Using a bakers 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.