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Eastern European Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Eastern European Griddle Bread

Eastern European Griddle Bread is a staple at family tables across the region, cherished for its simplicity and versatility. Traditionally, it appears during everyday meals, where it serves as the perfect accompaniment to soups, stews, or simply enjoyed on its own. This home-cooked version reflects the intuitive nature of Eastern European cooking—salt measured by feel and an ample use of fat to create a satisfying, comforting bread that’s often made for sharing.

The griddle bread should be soft yet chewy, with a slightly crisp exterior that gives way to a tender interior. The saltiness is balanced by the richness of the oil, offering a bread that stands up to hearty dishes but can also be savored alone. This bread is not just a side; it’s a centerpiece, inviting hands to tear and share around the table.

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 begins to come together. Add 1 tbsp of oil and continue mixing until a rough dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead it by folding and pressing with the heel of your hand, then rotating it 90 degrees. Repeat this process for about 10 minutes until the dough is smooth and elastic. You'll know it's ready when it springs back slightly when pressed with a finger.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Allow it to 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.
  4. Once risen, gently deflate the dough by pressing it down with your hands. Divide it into equal portions, shaping each into a ball. Flatten each ball into a disc about 1 cm thick using your hands or a rolling pin.
  5. Preheat a griddle or heavy-bottomed skillet over medium-high heat. Lightly oil the surface to prevent sticking. Place the dough discs onto the hot griddle, cooking each side until they are golden brown and slightly puffed, with a few dark spots appearing. This should take about 3 to 4 minutes per side.
  6. Remove the cooked bread from the griddle and place it on a wire rack to cool slightly. This allows the crumb to set properly, ensuring a tender texture.
  7. Serve the griddle bread warm, ideally with a meal that complements its rustic, hearty flavor. It is perfect for sharing at the table, embodying the communal spirit of Eastern European dining.
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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