Raqaq (A Paper-Thin Traditional Bread)

Ingredients

• •4 cups whole-wheat flour
• •1 1/2 teaspoons salt
• •water (tepid from tap)

Directions

1. 1Put flour and salt in a large bowl, slowly start adding the water and make a thick dough. Knead well. When the dough has lost much of its elasticity, work in around 1 cup more water at the end to make the dough slightly soft, yet pliable. Cover with a wet cloth and leave for 12 hours.
2. 2Use a thick, ungreased iron or aluminum tortilla griddle for cooking the bread over the heat. Once it is hot, take a bowl of water, dip your hand in the water, then make a ball of dough.
3. 3Place it on the outer edge of the griddle, then gently push it around the whole surface in a circular fashion, with a metal spatula or the side of your hand. Put any dough which drops off in the center of the griddle back into the bowl for the next bread to be baked.
4. 4Once the outer edges are slightly golden, the bread is cooked. Remove from griddle with a spatula or blunt end of a knife.