Khubz Marquq, Khubz Markouk – Mountain Bread

1/2 cup water in a small baking bowl form and add yeast and sugar. Let the mixture stand for about 3 minutes, then stir until the yeast is completely dissolved. Place the baking bowl in a warm, draft-free place for about 5 minutes, until the mixture begins to foam.

In a large baking bowl, mix the flour with the salt. Make a well in the center and add the remaining cup of water, the yeast mixture and the oil. Mix everything into a dough, then shape onto a lightly floured surface and knead for about 10 min until the dough is soft and elastic, adding a little more flour if necessary to keep it from sticking.

Shape the dough into a 20 cm long loaf and cut diagonally into 3 cm thick slices. Knead each piece briefly, then shape into a ball. Cover trays with a kitchen towel and place the dough balls on them, 6 cm apart. Cover with a kitchen towel and rise in a warm, draft-free place for 1-1 1/2 hours; the dough should have doubled in size.

Place a large ungreased baking sheet on the lowest rack in the stove and preheat the stove to 220 °C.

Work one ball of dough at a time, keeping the rest covered:

Place the ball on a lightly floured surface and roll out as thinly as possible, dusting with a tiny bit of flour if necessary to prevent sticking. Remove the tray from the heat. Carefully wrap the dough patty around the corrugated wood and place on the tray another

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