خبز بدون عجن

Mix all the ingredients together until well combined (without kneading) in a large bowl. The dough should be loose and sticky to the touch.

Cover the dough and let it rise at room temperature for 4-5 hours, gently stretching the dough from the edges towards the center 2-3 times.

Transfer the dough to a covered container and refrigerate it to rise slowly. The dough can be stored in the fridge for 3-4 days.

The next day, take the dough out of the fridge and turn it onto a floured baking sheet. Dust the surface with flour and shape the edges as much as possible.

Using a dough cutter, dust it with flour to prevent sticking and cut the dough into desired portions. Carefully space them apart.

Let the dough rest at room temperature for about 45 minutes to 1 hour before baking.

Preheat the oven to 220°C and place a baking tray with water in it to create steam, which will help achieve a beautiful color and a crisp crust.

Bake the loaves for about 15-20 minutes until they turn a golden brown color.

Remove the loaves from the oven and enjoy the tastiest sandwich bread!