Japanese Griddle Bread

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 a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. You should feel the dough becoming more pliable and less sticky as you knead.
2. Once the dough is smooth, shape it into a ball and place it back into the mixing bowl. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it springs back slowly when poked with a finger.
3. Preheat your oven to 220°C (428°F) and place a baking stone or a heavy baking sheet inside to heat up. Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions and shape each piece into a round, flat disc about 1 cm thick. Be careful not to overwork the dough at this stage to maintain its airy texture.
4. Lightly oil the surface of the preheated baking stone or baking sheet using 1 tbsp of oil. Carefully place the shaped dough onto the hot surface. Bake in the oven for about 10 to 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
5. Once baked, remove the bread from the oven and transfer it to a wire rack to cool slightly. This allows the crumb to set properly and prevents it from becoming soggy. The bread should feel firm on the outside but remain soft and chewy inside.
6. Serve the Japanese Griddle Bread warm alongside your meal. Its soft texture and slightly salty flavor make it a perfect accompaniment for a variety of dishes. Enjoy the bread while it is fresh, as it is best eaten on the day it is made.