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Eastern European Griddle Bread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Eastern European Griddle Bread 2

Eastern European Griddle Bread 2 is a staple at home tables throughout Eastern Europe, reflecting the region's knack for transforming simple ingredients into comforting essentials. Unlike its more elaborate cousins, this version is straightforward and unpretentious, capturing the essence of home cooking. Crafted with flour, water, and a pinch of salt, it's a dish that finds its place at any meal, whether accompanying a hearty stew or served as a warm, welcoming snack.

The griddle bread's exterior is golden and slightly crisp, while the inside remains tender and chewy, a satisfying contrast that keeps you reaching for another piece. The generous use of oil ensures a rich, moist bite, with the salt enhancing the dough's subtle flavors. It's a dish best enjoyed as it is, showcasing the beauty of straightforward, honest cooking.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour with 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 continue to mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it 90 degrees. Continue kneading for about 10 minutes until the dough is smooth and elastic. This process develops the gluten, which is essential for a chewy texture.
  3. Place the dough back into the bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it springs back slowly when poked with a finger.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Gently punch down the risen dough to release excess air, then divide it into equal portions. Shape each portion into a round, flat disc about 1 cm thick, being careful not to deflate them too much.
  5. Carefully transfer the shaped dough onto the preheated baking stone or sheet. Bake in the oven for about 10-12 minutes, or until the bread is golden brown on the surface and sounds hollow when tapped on the bottom.
  6. Remove the bread from the oven and place it on a wire rack to cool slightly. This allows the crumb to set and prevents it from becoming soggy. Let it cool for at least 10 minutes before serving.
  7. Serve the griddle bread warm, slicing it at the table to share with your meal. The bread should have a tender crumb and a slightly crisp crust, perfect for accompanying a variety of Eastern European dishes.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

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