Filipino Griddle Bread

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 stirring with a wooden spoon or your hand until a rough dough forms. Add 1 tbsp of oil and continue kneading the dough in the bowl for about 5 to 7 minutes, until it becomes smooth and elastic. The dough should be slightly tacky but not sticky, indicating that it is well-hydrated.
2. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 2 hours, or until it doubles in size. The dough should feel soft and airy, and when you gently press it with a finger, the indentation should remain.
3. Once risen, gently punch down the dough to release excess air. Transfer it to a lightly floured surface and divide it into equal portions, shaping each into a ball. Flatten each ball gently with your palm to form a disc about 1 cm thick, ensuring an even thickness for uniform cooking.
4. Preheat a large non-stick skillet or griddle over medium-high heat. Place the dough discs onto the hot surface without crowding the pan. Cook each side for about 3 to 4 minutes, or until the bread develops golden brown spots and puffs up slightly. The bread should have a light, airy texture with a slightly crisp exterior.
5. Remove the cooked bread from the skillet and place it on a wire rack to cool slightly. This allows the crumb to set properly, ensuring a soft interior. Avoid stacking the bread while it's hot to prevent it from becoming soggy.
6. Serve the Filipino Griddle Bread warm, ideally with your meal. The bread's soft interior and slightly crisp crust make it perfect for accompanying a variety of dishes, inviting everyone at the table to share and enjoy.