No Kneading Bread (Bukë e Thjeshtë)
- 3 cups flour
- 1 1/2 tsp salt
- 1/4 tsp yeast
- 1 1/2 cup of warm water
In a large bowl combine the dry ingredients: flour, salt, yeast. Stir warm water and mix with spatula until it all comes together and is well blended. The dough will be very sticky. Cover tight with plastic wrap and let stand in room temperature for 3 to 4 hours or until it doubles in size.
After 3 hours the yeast has done the work, the dough is fermented. Scrape dough out of the bowl with spatula onto floured surface. With well floured hand stretch and fold about 8 times. Dust the dough generously with flour, lift it up and form a ball in your hands. Place the dough into baking sheet lined with parchment paper on the ovenproof dish. Score the top of the dough with a sharp knife or scissors. Cover with a kitchen towel and allow to sit for 45 minutes to rise. Meanwhile, adjust the rack in the middle and preheat oven at 450 degrees Fahrenheit. After 45 minutes, place the dough in the preheat oven. Bake until well browned for about 45 minutes to one hour.