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Filipino Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Filipino Flatbread 2

Filipino Flatbread 2, a staple on many Filipino home tables, emerges from the heart of family kitchens, where recipes are less about exact measures and more about feel and intuition. This flatbread is not bound by occasion but is a versatile companion to any meal, embodying the Filipino spirit of generosity and sharing. Each home cook adds a personal touch, making it uniquely theirs, yet it remains universally comforting.

The flavor is simple yet satisfying, with a subtle saltiness that complements its soft and pillowy texture. A generous splash of olive oil enriches the dough, enhancing its moist, tender crumb. This flatbread is perfect for tearing and sharing, making every meal a communal experience, just as it should be.

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 bread flour and 7 g dry yeast. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Sprinkle in 1 tsp fine sea salt and 1 tbsp olive oil, then mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away from you with the heel of your hand, folding it back over itself, and rotating it slightly. Continue kneading for about 10 minutes until the dough is smooth and elastic. You’ll know it's ready when it springs back when pressed lightly with a finger.
  3. Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free area until it doubles in size. This should take about an hour, and you'll notice the dough is airy and soft to the touch.
  4. Preheat your oven to 220°C (430°F). Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions and shape each piece into a round, flat disc about 1 cm thick, being careful not to deflate the dough too much.
  5. Place the shaped dough on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the flatbreads are golden brown and have puffed up slightly. They should have a firm crust and a soft interior.
  6. Remove the flatbreads from the oven and transfer them to a wire rack. Allow them to cool slightly so the crumb sets, which will ensure a tender bite.
  7. Serve the Filipino Flatbread 2 warm with your meal, allowing everyone at the table to tear and share. The bread should be soft and slightly chewy, perfect for scooping or dipping.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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