Oat Arabic Bread

Knead all the ingredients until you achieve a smooth and homogeneous dough.

Let the dough rest for about 20 minutes, then divide it into 100 g portions using a dough divider and shape them into balls without applying too much pressure.

Let the balls rest for 10 minutes, then flatten them using a dough sheeter or rolling pin and place them in a proofing chamber at a temperature of 30°C and 75% humidity.

Bake at a temperature of 200°C for approximately 20 minutes.

If you want to achieve Arabic bread with a central air pocket, bake the bread slightly before it has fully risen.