Chinese 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 or your hand until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
2. Once the dough is smooth, shape it into a ball and place it back in the mixing bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 to 2 hours, or until it has doubled in size. This resting period allows the gluten to relax, making the dough easier to shape later.
3. After the dough has risen, gently punch it down to release any air bubbles. Transfer it back to the lightly floured surface and roll it out into a rectangle about 1 cm thick. Brush the surface with 1 tbsp of oil, which will help create a tender, flaky texture when baked.
4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the rolled-out dough onto the hot baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the bread is golden brown and has a crisp crust. The bread should sound hollow when tapped on the bottom.
5. Remove the bread from the oven and transfer it to a wire rack to cool slightly. Cooling on a rack prevents the bottom from becoming soggy and allows the crumb to set properly, ensuring a good texture.
6. Cut the Chinese Griddle Bread into pieces and serve warm. This bread pairs well with a variety of dishes and is perfect for sharing at the table.