Colombian 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 the mixture forms a shaggy dough. Add 1 tbsp of oil and begin kneading the dough in the bowl, then transfer it to a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic, indicating that the gluten has developed properly.
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 and let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it springs back slowly when pressed with a fingertip.
3. 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 punch it down to release excess air and transfer it to a lightly floured surface. Shape the dough into a flat, round disc about 2 cm thick, being careful not to deflate it too much.
4. Carefully transfer the shaped dough onto a piece of parchment paper. Slide the parchment paper with the dough onto the preheated baking stone or sheet in the oven. Bake for about 20-25 minutes, or until the bread develops a golden-brown crust and sounds hollow when tapped on the bottom.
5. Remove the bread from the oven and place it on a wire rack to cool slightly. This allows the crumb to set properly and prevents it from becoming soggy. Let it cool for at least 10 minutes before slicing.
6. Serve the Colombian Griddle Bread 2 warm, ideally as part of a meal. Its soft interior and crispy crust make it perfect for sharing at the table.