Filipino Flatbread

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 1 tsp fine sea salt. Make a well in the center and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring the water is not too hot to avoid killing the yeast. Gradually mix the flour into the water and yeast using your hands or a wooden spoon until a shaggy dough forms.
2. Add 1 tbsp olive oil to the dough and begin kneading it in the bowl. Once the dough starts to come together, transfer it to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should spring back when you press it lightly with your finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it has visibly expanded and feels airy to the touch.
4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Gently deflate the risen dough by pressing it down with your hands. Divide the dough into equal portions and shape each into a ball. Flatten each ball into a disc about 1 cm thick.
5. Carefully place the shaped flatbreads onto the preheated baking sheet. Bake in the oven for about 10 to 12 minutes, or until the flatbreads puff up and develop a light golden brown color on the surface. The edges should be slightly crisp.
6. Once baked, remove the flatbreads from the oven and transfer them to a wire rack. Allow them to cool slightly so the crumb sets and the texture becomes chewy yet tender. This cooling step ensures the flatbreads are not doughy inside.
7. Serve the Filipino Flatbread warm, ideally as part of a shared meal. The flatbreads should be soft and pliable, perfect for scooping up dishes or enjoying on their own.