Korean Flatbread 2

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 while stirring with a wooden spoon until a shaggy dough forms. Add 1 tbsp olive oil and mix until the dough begins to come together.
2. Transfer the dough onto a lightly floured surface. Knead the dough by hand for about 10 minutes, folding it over itself and pressing down with the heel of your hand, until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. 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 room temperature.
4. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a flat, round disc about 1 cm thick, being careful not to deflate it too much.
5. Preheat your oven to 220°C (428°F). Place the shaped dough onto a baking sheet lined with parchment paper. Bake in the well-heated oven for about 15-20 minutes, or until the flatbread is golden brown on top and sounds hollow when tapped on the bottom.
6. Remove the flatbread from the oven and transfer it to a wire rack to cool slightly. This allows the crumb to set properly and prevents the bottom from becoming soggy.
7. Serve the Korean Flatbread 2 warm as part of your meal, tearing it into pieces for sharing at the table. The bread should have a slightly chewy texture with a crisp crust, perfect for soaking up sauces or accompanying other dishes.