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Indonesian Griddle Bread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Indonesian Griddle Bread 2

Indonesian Griddle Bread 2 finds its way to the table as a staple of home-cooked warmth, a dish that reflects the casual generosity of Indonesian family meals. Here, the focus is on the simplicity of ingredients, with salt judged by hand and fat used liberally, creating a bread that feels as familiar as it does essential. It's a nod to the everyday artistry found in Indonesian kitchens, where each cook adds their personal touch.

The bread, when done right, is a soft and slightly chewy canvas, with a hint of saltiness that complements its rich, oil-infused texture. It should be torn apart effortlessly and shared without ceremony, embodying the unpretentious joy of breaking bread together. This is a dish that speaks volumes in its simplicity, meant to be enjoyed as it is, warm and inviting.

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 the mixture comes together into a shaggy dough.
  2. Transfer the dough onto a lightly floured surface. Knead it by folding and pressing with the heels of your hands for about 10 minutes, until it becomes smooth and elastic. The dough should spring back when you press it lightly with your finger.
  3. Form the dough into a ball and place it back in the mixing bowl. Drizzle 1 tbsp of oil over the dough, turning it to coat evenly. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature.
  4. Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into equal portions, shaping each piece into a round ball. Flatten each ball slightly with your palm.
  5. Preheat your oven to its highest setting, around 220°C (428°F), and place a baking stone or an upside-down baking sheet inside to heat up. This will help create a crispy crust on the bread.
  6. Carefully place the shaped dough onto the preheated baking stone or sheet. Bake in the oven until the bread is golden brown and sounds hollow when tapped on the bottom, about 10 to 15 minutes.
  7. Remove the bread from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb sets properly, which will help maintain its structure when sliced.
  8. Serve the Indonesian Griddle Bread 2 warm, ideally as part of a shared meal. Its soft interior and crispy crust make it perfect for enjoying with a variety of dishes.
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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