Caribbean Griddle Bread 2

Ingredients

• 400 gflour
• 200 mlwater
• 1 tbspoil
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while stirring with a wooden spoon until a shaggy dough forms. Add 1 tbsp of oil and begin kneading the dough in the bowl, then transfer it to a lightly floured surface.
2. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger. Form the dough into a ball and place it back in the bowl, covering it with a damp cloth. Let it rise in a warm place until it doubles in size, about 1 to 2 hours.
3. Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into equal portions, shaping each into a round ball. Flatten each ball slightly with the palm of your hand.
4. Preheat your oven to 220°C (428°F) and place a baking stone or heavy baking sheet inside to heat. This will ensure the bread cooks evenly and develops a nice crust.
5. Carefully place the shaped dough onto the preheated baking stone or sheet. Bake in the oven until the bread is golden brown and sounds hollow when tapped on the bottom, about 15 to 20 minutes. The bread should have a firm crust and a soft, airy interior.
6. Remove the bread from the oven and transfer it to a wire rack to cool slightly. This allows the crumb to set properly and prevents it from becoming soggy.
7. Serve the Caribbean Griddle Bread warm with your meal, allowing everyone to tear off pieces to enjoy. The bread should be soft inside with a slightly chewy texture, perfect for soaking up sauces and gravies.