Japanese Griddle Bread 2

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 until the mixture forms a shaggy dough. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should feel soft yet firm and spring back slightly when pressed with a finger.
2. Once kneaded, shape the dough into a ball and place it back into the bowl. Cover the bowl with a damp cloth or plastic wrap 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 room temperature. The dough is ready when it has visibly expanded and feels airy to the touch.
3. Preheat your oven to 220°C (428°F) and place a baking stone or heavy baking sheet inside to heat up. Meanwhile, gently punch down the risen dough to release excess air and transfer it to a lightly floured surface. Shape the dough into a flat, round disc about 2 cm thick, being careful not to deflate it too much.
4. Brush 1 tbsp of oil evenly over the surface of the dough. Carefully transfer the shaped dough onto the preheated baking stone or sheet in the oven. Bake for about 15 to 20 minutes, or until the bread has puffed up and the top is a deep golden brown with a slightly crisp crust.
5. Once baked, remove the bread from the oven and immediately transfer it to a wire rack to cool. Allow it to cool for at least 10 minutes so the crumb can set properly. The bread should feel firm on the outside but remain soft and airy inside.
6. Serve the Japanese Griddle Bread 2 warm, slicing it into wedges or tearing it apart by hand. Enjoy it as part of a shared meal, appreciating the contrast of the crisp crust and tender crumb.