Chinese 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 of bread flour with 1 tsp of fine sea salt. Create a well in the center and add 7 g of dry yeast. Pour in 300 ml of warm water gradually, stirring with a wooden spoon until the mixture forms a shaggy dough.
2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough is smooth and elastic. This texture indicates that the gluten has developed, which is essential for the bread's structure.
3. Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with 1 tbsp of olive oil. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature, and you'll know it's ready when a finger pressed into the dough leaves an indentation that slowly springs back.
4. Once risen, gently deflate the dough and transfer it to a floured surface. Shape it into a flat, round disk about 1 inch thick, being careful not to overwork it, which could deflate the air pockets that contribute to a light texture.
5. Preheat your oven to 220°C (430°F) and place a baking sheet inside to heat up. Carefully transfer the shaped dough onto the hot baking sheet. Bake in the oven for 20 to 25 minutes, or until the flatbread is golden brown on top and sounds hollow when tapped on the bottom.
6. Remove the flatbread from the oven and let it cool on a wire rack. This allows air to circulate around the bread, preventing the bottom from becoming soggy and ensuring the crumb sets properly.
7. Once cooled slightly, slice the flatbread and serve it warm. It's perfect for sharing at the table, complementing a variety of dishes with its soft interior and crisp crust.