Marks Recipes

Dry ingredients:

2½ cups flour

2 tbs ground flaxseed

1 tsp salt

Wet ingredients:

2 cups starter  how to make a starter

3 tbs oil

1½ tsp honey  *optional

Mixing:

Sift dry ingredients together.

Mix wet ingredients together.

Mix wet and dry together to form a loose dough, let set for 45 min. to activate starter.

On a floured cutting board or counter fold the dough adding flour as needed to for a not so wet dough ball.

Let proof for 4 - 10 hours depending on warm it is, you can put it in the fridge.

Again on floured surface fold a few times then form into loaf put in an oiled loaf pan, let rise 45 min.+ till it reaches pan top.

Bake in 400° oven for 1 hour or until nicely brown, let sit 20 min or so, put on wire rack to finish cooling.

Dry ingredients:

Makes 10 @ 1/4 lb. each before baking.

1½ pounds flour or 4 cups flour

2¼ cups water

1 Tbsp salt

Mixing:

Mix till very firm, it needs to be a little wet but well mixed, knead thoroughly to build up gluten.

Let sit covered over night. This is to sort of soften/rise relax the dough.

Divide into 1/4 lb. balls, roll in sesame seeds set aside in bowl.

Roll flat, I make them even thickness about 6½ to 7 inches across as you don't want them too thin like flat bread or they may not puff.

Put in 400° oven turn over after about 4½ min. for each side, they should puff up but don't worry if they don't get full puff pull out after about 8/10 min. total, put over open flame to finish puffing/cooking. You need a gas stove or some kind of flame as I've never made them on an electric stove.

Use tongs to turn over, as they puff you need to turn them over to get both sides, if they don't puff check to see if any steam is escaping if so clamp the tongs over the hole and it should help them puff.