dad in arizona

2 1/2 cups tepid water (about 90 degrees)
2 teaspoons active dry yeast
5-6 cups bread flour (I use King Arthur)
1 Tablespoon salt
(sesame seeds)

Put water and yeast in a large bowl and stir to blend.  Add 3 cups of the flour, about a cup at a time, stirring with a wooden spoon.  Beat for about a minute to develop the gluten. Sprinkle the salt over the mixture and slowly add more flower, a cup at a time, and stir until the dough is too stiff to work with.

Note:  you may not have to use all the flour… I never really do.

Turn dough out on a lightly floured work surface and knead it for about 10 minutes until it’s smooth and easy to handle.

Then put dough in a lightly oiled bowl, and cover with plastic wrap. (I use Pam.)  Let it sit at room temp for about 2 hours.  If it goes longer, its ok… you can even put it in the refrigerator for up to 18 hours.

Preheat oven to about 500 degrees.  Punch down the dough, and cut it into about 4 or 5 pieces.  Shape them into oval shaped balls 6×8 inches and let them sit for a few minutes to rest the gluten.

Get a bowl of water to use (this is where the kids can help.)  Take one piece and flatten it out by getting your fingers very wet and pressing them into the dough and make lots of deep dimples in it.  If you make small holes, its ok. (It’s actually good for the texture.)  The more wet the dough gets from pushing on it, the better!

The pick the piece up and gently pull it in a long football shape 5 inches wide and about 12-18 inches long.  If there are holes in the dough, its all good.

Put some cornmeal on a peel, or use parchment paper and place on a baking stone in the oven for about 5 minutes.  It cooks quick, so watch it closely… it should start to brown all around the edges.  You can have 2 in the oven at one time if you are comfortable with it.

Before you put these in the oven, you can put sesame seeds on top or olive oil with a few garlic cloves pressed in, or you can put cinnamon and sugar on top after it comes out.

Thats it!