Korean 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, mixing with your hand or a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it by pressing with the heel of your hand, folding it over, and turning it 90 degrees. Continue kneading for about 10 minutes until the dough is smooth and elastic.
2. Once kneaded, shape the dough into a ball and place it back in the mixing bowl. 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 temperature of your kitchen.
3. After the dough has risen, gently punch it down to release any air bubbles. Transfer it back to the floured surface and divide it into equal portions. Shape each portion into a round disc, about 1 cm thick, by gently pressing and stretching the dough with your fingers.
4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Brush the tops of the dough discs with 1 tbsp of oil, ensuring they are evenly coated. Carefully transfer the discs onto the hot baking sheet, spacing them apart to allow for expansion.
5. Bake the bread in the preheated oven for about 15 to 20 minutes, or until the tops are golden brown and the bread feels firm to the touch. The bread should have a slightly crisp exterior with a soft, chewy interior.
6. Once baked, remove the bread from the oven and transfer it to a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy.
7. Serve the Korean Griddle Bread 2 warm, ideally with the rest of your meal, allowing everyone at the table to share and enjoy. The bread pairs well with a variety of dishes, enhancing the communal dining experience typical of Korean home cooking.