Middle Eastern Griddle Bread 2

Ingredients

• 400 gflour
• 200 mlwater
• 1 tbspoil
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 400 g flour and 1 tsp fine sea salt. Gradually add 200 ml water while stirring with your hand or a wooden spoon until a shaggy dough forms. Add 1 tbsp oil and continue to mix until the dough starts to come together.
2. Transfer the dough onto a lightly floured surface. Knead it by pressing down with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. It should feel soft and slightly tacky but not sticky.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size. This may take about an hour, but the dough should feel airy and light when it's ready.
4. Once risen, gently punch down the dough to release excess air. Divide it into equal portions, shaping each into a ball. Flatten each ball slightly with your hands to form a disc.
5. Preheat your oven to a high temperature, around 220°C (428°F), and place a baking stone or an inverted baking tray inside to heat up. Carefully place the shaped dough onto the hot surface. Bake until the bread puffs up and develops a golden-brown color on the surface, which should take about 8-10 minutes.
6. Remove the bread from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb sets properly, ensuring it retains its soft texture inside.
7. Serve the griddle bread warm, ideally as part of a shared meal. Its soft, chewy texture pairs well with a variety of Middle Eastern dishes, bringing a comforting and authentic touch to your table.