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Indonesian Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Indonesian Flatbread 2

Indonesian Flatbread 2 is a staple in many Indonesian homes, where the art of bread-making is passed down through generations. Unlike its street food counterpart, this version is crafted with care and intended for leisurely meals at home. It's often prepared for family gatherings, where the communal act of breaking bread becomes an integral part of the dining experience.

This flatbread boasts a tender crumb with a subtle saltiness, achieved by the careful, experienced hand of the cook. The generous use of olive oil lends a pleasant richness, while the yeast and flour come together to create a soft, inviting texture. It's ideal for savoring on its own or as a companion to a variety of Indonesian dishes.

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, 7 g dry yeast, and 1 tsp fine sea salt. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface.
  2. Begin kneading the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue this process for about 10 minutes until the dough becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
  3. Once the dough is smooth, form it into a ball and place it in a clean bowl. Drizzle 1 tbsp olive oil over the dough and turn it to coat all sides. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
  4. Preheat your oven to its highest setting, around 230°C (450°F). Gently punch down the risen dough to release excess air and transfer it to a lightly floured surface. Divide the dough into equal portions and shape each into a flat round, about 1 cm thick.
  5. Place the shaped dough rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes, or until the flatbreads puff up and turn golden brown. The tops should have a slight crispness while remaining soft inside.
  6. Remove the flatbreads from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a soft interior.
  7. Serve the Indonesian Flatbread 2 warm, ideally as part of a shared meal, allowing everyone to enjoy the freshly baked goodness.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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