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Indonesian Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Indonesian Griddle Bread

Indonesian Griddle Bread is a staple in home kitchens across the archipelago, favored for its straightforward preparation and versatility. Often made with just a few pantry staples, it reflects the essence of Indonesian home cooking—intuitive, resourceful, and generous. This bread is a companion to any meal, appearing at the table as a humble yet essential presence, always ready to be shared.

With a soft, chewy interior and a crisp, golden exterior, this bread is all about texture. The salt is added by feel, the oil applied with a generous hand, creating a rich, satisfying bite. Its simplicity allows it to complement a variety of dishes, but its true charm lies in its ability to stand alone, savored as it is.

Ingredients

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

Method

  1. In a large mixing bowl, combine 400 g flour and 1 tsp fine sea salt. Gradually add 200 ml water while stirring with a wooden spoon until the mixture begins to come together. Once the dough forms, transfer it to a lightly floured surface.
  2. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 8-10 minutes until the dough is smooth and elastic. The dough should bounce back slightly when pressed with a finger.
  3. Form the dough into a ball and place it back in the mixing bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, which should take about 1 to 2 hours depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions and shape each portion into a round, flat disc about 1 cm thick. Let these rest for a few minutes while you prepare the cooking surface.
  5. Preheat a griddle or heavy-bottomed frying pan over medium-high heat. Add 1 tbsp oil and heat until it shimmers. Carefully place the dough discs onto the griddle, ensuring they do not touch each other.
  6. Cook the bread for about 3-4 minutes on each side. Look for a golden-brown color and a slightly puffed appearance, indicating that the bread is cooked through. Adjust the heat as necessary to prevent burning.
  7. Remove the cooked bread from the griddle and place it on a wire rack to cool slightly. This will help set the crumb and prevent it from becoming soggy.
  8. Serve the Indonesian Griddle Bread warm, ideally with a meal that encourages sharing. The bread should have a soft interior with a slightly crisp exterior, perfect for soaking up sauces or accompanying 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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