Khubz Marqouk - (Thin Middle Eastern Flatbread)

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.