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Japanese Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Japanese Flatbread

Japanese Flatbread, a staple of home-cooked meals, finds its roots in the comforting practices of family kitchens. It’s crafted with an intuitive touch, where salt is measured by feel and fat is applied with a generous hand. This is the flatbread of everyday tables, unpretentious yet satisfying, ideal for sharing among friends and family.

The flatbread should emerge with a soft, airy interior and a lightly crisped exterior, exuding warmth with each bite. The subtle saltiness and a hint of olive oil create a delicate balance of flavors, making it a perfect accompaniment to a variety of dishes or simply enjoyed on its own.

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 and 1 tbsp olive oil while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and begin kneading by folding the dough over itself and pressing down with the heel of your hand. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, which indicates that the gluten has developed properly.
  2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it springs back slowly when poked with a finger.
  3. Preheat your oven to 220°C (430°F) and place a baking stone or an inverted baking sheet inside to heat up. Gently punch down the risen dough to release excess air, then transfer it to a lightly floured surface. Divide the dough into equal portions and shape each into a flat round, about 1 cm thick, being careful not to deflate the dough too much.
  4. Carefully transfer the shaped dough rounds onto a piece of parchment paper. Slide the parchment paper with the dough onto the preheated baking stone or sheet in the oven. Bake for about 10 to 15 minutes, or until the flatbreads puff up and develop a golden-brown color on the surface, indicating they are cooked through.
  5. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This cooling process allows the crumb to set properly, ensuring a soft and tender interior. The flatbreads should feel light and sound hollow when tapped on the bottom.
  6. Serve the Japanese Flatbread warm, ideally with a variety of dishes for sharing at the table. The bread's soft texture and mild flavor make it a perfect accompaniment to a wide range of meals, enhancing the communal dining experience typical of Japanese home cooking.
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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