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Japanese Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Japanese Flatbread 2

Japanese Flatbread 2 emerges from the heart of home kitchens, crafted with the simplicity and warmth of family tables. Salt is pinched with intuition, and olive oil flows freely, honoring the legacy of Japanese home cooking. This flatbread is the kind that feels familiar yet special, a staple that transforms an ordinary day into a cherished meal.

The flatbread offers a tender, airy crumb with a gentle chew, subtly seasoned with fine sea salt and enriched with olive oil. It’s a humble yet versatile canvas, perfect for accompanying a variety of dishes or enjoyed on its own, warm from the oven. Its satisfying texture and flavor make it an essential part of any shared meal.

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 of bread flour and 1 tsp of fine sea salt. Make a well in the center and add 7 g of dry yeast. Pour 300 ml of warm water into the well, ensuring it is not too hot to touch, as this can kill the yeast. Use a wooden spoon to gradually incorporate the flour into the water until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Begin kneading by folding the dough over itself and pressing it down with the heel of your hand. Continue this motion for about 10 minutes, adding a little flour if the dough is too sticky, until the dough becomes smooth and elastic. It should spring back slightly when pressed with a finger.
  3. Lightly oil a clean bowl with 1 tbsp of olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place until it doubles in size. You will know it's ready when you gently press a finger into the dough and the indentation remains.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat. 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 portion into a flat, round disc about 1 cm thick.
  5. Carefully place the shaped dough onto the preheated baking stone or sheet in the oven. Bake for about 10-15 minutes, or until the flatbreads are golden brown on the surface and sound hollow when tapped on the bottom. The edges should be crisp, and the center should be soft and chewy.
  6. Once baked, remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set properly, preventing it from becoming soggy. Let them cool for about 5 minutes before serving.
  7. Serve the Japanese Flatbread 2 warm, ideally with a variety of dishes for a communal meal. The bread should be soft inside with a slightly crisp exterior, perfect for sharing at the table.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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