Lebanese 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 a shaggy dough forms. Add 1 tbsp of oil and continue to mix until the dough starts to come together.
2. Transfer the dough onto a lightly floured surface and knead it by hand. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue kneading until the dough is smooth and elastic, which should take about 8-10 minutes. The dough should be soft and slightly tacky but not sticky.
3. Place the dough back into the 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 1-2 hours, depending on the room temperature. The dough is ready when it springs back slowly when poked.
4. Preheat your oven to its highest setting, around 240°C (464°F), and place a baking stone or an inverted baking sheet inside to heat up. Once the dough has risen, gently deflate it and divide it into smaller portions, about the size of a tennis ball.
5. On a lightly floured surface, gently shape each portion into a round disk about 1 cm thick. Be careful not to overwork the dough to maintain its airy texture. Place the disks onto a piece of parchment paper for easy transfer.
6. Carefully slide the parchment paper with the dough onto the preheated baking stone or baking sheet. Bake in the oven until the bread puffs up and the surface turns golden brown, about 5-7 minutes. The bread should have a slightly crisp exterior with a soft interior.
7. Remove the bread from the oven and transfer it to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a tender texture.
8. Serve the Lebanese Griddle Bread 2 warm, ideally as part of a shared meal. Its soft, pillowy texture pairs perfectly with a variety of dips and spreads typical of Lebanese cuisine.