Indian 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 fine sea salt. Gradually add 200 ml of water while mixing with your hand or a wooden spoon until the dough begins to come together. Once the mixture is cohesive, add 1 tbsp of oil and knead the dough on a clean surface for about 8 to 10 minutes until it becomes smooth and elastic. The dough should not stick to your hands and should bounce back slightly when pressed.
2. Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about 1 hour, or until it has doubled in size. This resting period allows the gluten to develop, which will give the bread its characteristic chewy texture.
3. Once the dough has risen, gently punch it down to release any air bubbles. Divide it into equal portions, about the size of a small lemon, and shape each portion into a smooth ball. Flatten each ball slightly with your hands to form a disc.
4. Preheat a heavy griddle or flat pan over medium-high heat. You want the pan to be hot enough that a few drops of water sizzle and evaporate quickly upon contact. Place one of the dough discs onto the hot griddle.
5. Cook the bread for about 1 to 2 minutes on one side, until you see bubbles forming on the surface and the underside has golden brown spots. Flip the bread using a spatula and cook the other side for another 1 to 2 minutes, pressing gently with the spatula to ensure even cooking. The bread should puff up slightly and have a few charred spots.
6. Remove the cooked bread from the griddle and place it on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy. Repeat the cooking process with the remaining dough discs.
7. Serve the Indian Griddle Bread warm with your meal. The bread should be soft, slightly chewy, and perfect for scooping up curries or dipping into sauces.