Ingredients:

7 cups (1000g) Sequoia flour

3½ teaspoon (20g) sea salt

3½ teaspoon (20g) Red Star active dry yeast

1 teaspoon (5g) granulated sugar

2¾ cups (650g) water, at 85-90°F

Canola oil, for brushing the pans and tops of rolls

Rose water, to spray the oven before and during baking, optional but highly recommended

Instructions:

1. Weigh the flour and place in a medium-sized mixing bowl. Add salt and stir to blend. 
2. Weigh the water in a large mixing bowl. 
3. Add the yeast and sugar to the water. Let stand for 5 minutes to dissolve.
4. Slowly pour the flour/salt mixture into the yeast/water mixture, stirring with your hand to blend.
5. Continue working with your hand until every bit of flour is worked in. Cover with a plastic wrap and let stand for 10 minutes. The dough will relax and be easier to work with, however, it will be sticky. Do not add additional flour.
6. Turn the dough out onto a marble or non-stick surface. Begin kneading the dough and knead for 10-15 minutes until it is as light and smooth as possible.
7. While kneading, stop a few times to lift the dough high off counter with both hands, letting one end hang down, then slap the dough on counter end-down, folding over itself. Repeat. This increases the dough’s strength to hold the shape of rolls.
8. The dough should be soft and pillowy and no longer stick to your hands.
9. Cover the dough lightly with plastic wrap and let rest for 10 minutes.
10. With a sharp knife, cut the dough into 16 100-gram portions.
11. Round the dough portions into balls and place two together, lightly touching, on lightly oiled baking pans. Each pair of rolls should have room to double in size.
12. Lightly brush the tops of rolls with canola oil. Cover the entire pan with plastic wrap so that rolls do not dry out. Let rise for 1 hour at ambient room temperature.
13. After the first rising, take a round stick, about ¾-1" in diameter, and press hard in the center of Marraquetas to "split" them (see photo).
14. Re-cover with plastic wrap and let rise for 30-45 minutes until the rolls double in size again.
15. While rolls are rising, preheat the oven to 425°F. Carefully lift the plastic wrap off the rolls.
16. Before placing the rolls in the oven, spray the oven with rose water to create steam. After placing the rolls in the oven, spray the oven with rose water every three minutes for the first 10 minutes.
17. Bake for the total of 16-18 minutes until the rolls are golden-brown.
18. Remove from the oven, lift the rolls off the pan onto a cooling rack.
19. Enjoy with avocado, with ham and cheese, jam or dulce de leche.