Eastern European 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 of bread flour and 7 g of dry yeast. Gradually add 300 ml of warm water, mixing with a wooden spoon until a shaggy dough forms. Add 1 tsp of fine sea salt and 1 tbsp of olive oil, then mix until the dough begins to come together.
2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, folding it back over itself, and turning it slightly. Continue kneading for about 8-10 minutes until the dough is smooth and elastic. It should spring back when pressed lightly with a finger.
3. Place the 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 place until it doubles in size. This should take about 1 to 1.5 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 divide it into equal portions, shaping each into a ball. Flatten each ball gently with your hands to form a disc about 1 cm thick.
5. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Once the oven is hot, carefully place the shaped dough discs onto the preheated baking sheet. Bake for 10-15 minutes until the flatbreads are golden brown on top and sound hollow when tapped on the bottom.
6. Remove the flatbreads from the oven and transfer them to a wire rack. Allow them to cool slightly, which will help set the crumb and make them easier to handle. The flatbreads should be soft yet firm enough to hold their shape.
7. Serve the flatbreads warm as part of your meal. They are perfect for sharing at the table and can be enjoyed with a variety of dishes, embodying the spirit of Eastern European home cooking.