Colombian Griddle Bread

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 mixing with your hand or a wooden spoon until a shaggy dough forms. Add 1 tbsp of oil and continue kneading the dough in the bowl until it becomes smooth and elastic, about 10 minutes. The dough should be slightly tacky but not sticky, and it should bounce back when pressed lightly with a finger.
2. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free area until it doubles in size. This will take about 1 to 2 hours, depending on the ambient temperature. You will know it's ready when the dough has visibly expanded and feels airy when gently pressed.
3. Once the dough has risen, gently deflate it by pressing down with your hands. Turn it out onto a lightly floured surface and shape it into a round loaf. Be careful not to overwork the dough at this stage to maintain its airy texture.
4. Preheat your oven to 220°C (428°F) and place a griddle or heavy baking sheet inside to heat up. This ensures the bread cooks evenly and develops a nice crust. When the oven and griddle are hot, carefully transfer the shaped dough onto the griddle.
5. Bake the bread in the preheated oven for about 25 to 30 minutes. The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. If needed, rotate the bread halfway through baking to ensure even coloring.
6. Remove the bread from the oven and immediately transfer it to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy and helping the crumb to set properly.
7. Once the bread has cooled slightly but is still warm, slice and serve it with your meal. The bread should have a soft, airy crumb inside and a crisp crust outside, perfect for sharing at the table.