Brasileiro Flatbread

Ingredients

• 500 gbread flour
• 7 gdry yeast
• 300 mlwarm water
• 1 tspfine sea salt
• 1 tbspolive oil

Method

1. In a large mixing bowl, combine 500 g bread flour with 7 g dry yeast. Gradually add 300 ml warm water, mixing with a wooden spoon until a shaggy dough forms. Add 1 tsp fine sea salt and 1 tbsp olive oil, then knead the dough on a lightly floured surface for about 10 minutes. The dough should become smooth and elastic, bouncing back when you press it lightly with a finger.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size. This typically takes about 1 to 2 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy when you gently press it.
3. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet on the middle rack to heat up. Once the dough has risen, gently deflate it by pressing down with your hands. Divide the dough into four equal portions and shape each into a ball. Flatten each ball into a disc about 1 cm thick, taking care not to overwork the dough.
4. Carefully transfer the shaped dough onto a piece of parchment paper. Use a fork to prick the surface of each flatbread to prevent bubbling during baking. Slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 10 to 12 minutes, until the flatbreads are golden brown and sound hollow when tapped on the bottom.
5. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set properly, ensuring a tender texture. Let them cool for about 5 minutes, just enough so they are warm but not too hot to handle.
6. Serve the Brasileiro Flatbread warm, ideally as part of a shared meal. The flatbreads should be soft inside with a slightly crisp exterior, perfect for tearing and enjoying with your favorite Brazilian dishes.