Filipino Griddle Bread 2

Ingredients

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

Method

1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while mixing with your hand or a wooden spoon until a shaggy dough forms. Add 1 tbsp of oil and continue to knead the dough in the bowl until it becomes smooth and elastic, about 5 to 7 minutes. The dough should be slightly tacky but not sticky.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough 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 springs back slowly when poked with a finger.
3. Once the dough has risen, gently punch it down to release excess air. Transfer it to a lightly floured surface and divide it into equal portions, shaping each into a smooth ball. Flatten each ball slightly with your palm to form discs about 1 cm thick.
4. Preheat your oven to 200°C (392°F) and place a baking sheet inside to heat up. Carefully transfer the shaped dough onto the hot baking sheet, leaving some space between each piece. Bake in the preheated oven until the bread is golden brown and puffed, about 10 to 12 minutes. The bread should sound hollow when tapped on the bottom.
5. Remove the bread from the oven and immediately transfer it to a wire rack. Allow it to cool slightly so the crumb sets, which will take about 5 minutes. This step ensures the bread retains its structure and doesn't become soggy.
6. Serve the Filipino Griddle Bread warm with your meal. The bread should have a slightly crisp exterior and a soft, chewy interior, perfect for sharing at the table. Enjoy the bread as a side or use it to scoop up your favorite Filipino dishes.