خبز بالقمح

Mix all the ingredients together in a large bowl until combined without kneading; the dough should be soft and sticky.

Cover the dough and let it rise for 4-5 hours. During this time, stretch the edges of the dough towards the center a few times (3-4 times is enough).

Transfer the dough to another container with a lid and refrigerate for a slow rise. It can stay in the fridge for 3-4 days.

To shape the dough for bread, form it into small balls and let it rest for at least an hour, dusting with flour to help with shaping.

Flatten the dough with your hands as much as possible and bake it using one of the following methods: Preheat the oven to the highest temperature and let it heat up for at least twenty minutes. Place the bread on the lowest oven rack (closest to the heat source) and bake until the bottom is golden. Use the broiler if needed to brown the top.

Method 2: Bake the dough on a hot stovetop surface (griddle or skillet) and wait until the bottom is fully cooked. Then, brown it directly under the oven broiler, preheating it beforehand to ensure quick browning without drying out the bread.

Method 3: Use an electric pizza oven.

Important Notes: - You can omit the white flour, but the bread will be denser and less elastic. - The amount of water depends on the type of flour; you may need more than 450 ml. The dough should be soft and sticky. - Whole wheat dough doesn’t rise as much as white flour dough. - Bake the dough at the highest possible temperature to achieve soft bread. - The dough is sticky and can be challenging to shape, so it’s recommended to dust the surface and dough with flour before flattening. You can also use a small amount of oil.