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Colombian Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Colombian Flatbread

Colombian Flatbread is a staple that graces the table at any time of day, from breakfast to late night snacks. This home-cooked version reflects the Colombian approach to simplicity and abundance, where salt is measured with intuition and olive oil is not spared. It's a dish that finds its place at family tables, where sharing is a given, and each piece is torn and enjoyed communally.

The flatbread emerges with a light crispness on the outside, giving way to a tender, airy interior that captures the essence of freshly baked bread. Each bite is a balance of subtle saltiness and the smooth richness of olive oil, making it a versatile accompaniment to any meal or a satisfying snack on its own.

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 and 7 g of dry yeast. Gradually add 300 ml of warm water, mixing with your hand or a wooden spoon until the ingredients come together into a shaggy dough. Add 1 tsp of fine sea salt and 1 tbsp of olive oil, and continue to mix until the dough starts to pull away from the sides of the bowl.
  2. Transfer the dough to a lightly floured surface. Knead it by pushing it away from you with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should feel soft and slightly tacky but not sticky.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when you can gently press it with a finger and the indentation remains.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Once the dough has risen, gently deflate it by pressing down with your hands. Divide the dough into equal portions, and shape each portion 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. Carefully place the shaped dough onto a piece of parchment paper. Transfer the parchment paper with the dough onto the preheated baking stone or baking sheet in the oven. Bake for about 12-15 minutes, or until the flatbreads are golden brown and sound hollow when tapped on the bottom.
  6. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents the bottom from becoming soggy. The flatbreads should be slightly crisp on the outside with a soft, tender interior.
  7. Serve the Colombian Flatbread warm, ideally as part of a shared meal. Its flavor is enhanced by the generous use of olive oil and the subtle saltiness, making it a perfect accompaniment to a variety of dishes.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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