Colombian Flatbread 2

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 and 1 tsp fine sea salt. Make a well in the center and add 7 g dry yeast. Gradually pour in 300 ml warm water, ensuring it is not too hot to avoid killing the yeast, and 1 tbsp olive oil. Use your hands or a wooden spoon to mix the ingredients until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface. Knead it by folding and pressing with the heels of your hands, turning the dough 90 degrees each time. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. You will know it's ready when it springs back when pressed lightly with a finger.
3. Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours depending on the room temperature.
4. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a flat, round disc about 1 cm thick. Be careful not to overwork the dough at this stage to maintain its airy texture.
5. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the shaped dough onto the hot baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the flatbread is golden brown and sounds hollow when tapped on the bottom.
6. Remove the flatbread from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb can set properly, ensuring a good texture when sliced.
7. Serve the Colombian Flatbread 2 warm, tearing it into pieces at the table to share with your meal. Its soft interior and crispy crust make it the perfect accompaniment to any dish.