Shoti

Mix flour, water, yeast, salt, sugar, and oil into a slightly tacky dough.

Knead until elastic, then cover and let rise until doubled.

Heat a baking stone or steel in a very hot oven while the dough rests.

Shape the dough into two long canoe-like loaves with pointed ends and a slightly hollowed center.

Bake on the hot stone until blistered, browned, and hollow-sounding, then cool briefly before tearing.