Middle Eastern Griddle Bread

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 a wooden spoon until the mixture forms a shaggy dough. Transfer the dough onto a lightly floured surface and knead it with your hands for about 10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when pressed with a finger.
2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free place until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen.
3. Preheat your oven to its highest setting, usually around 250°C (482°F), and place a heavy griddle or baking stone inside to heat up. Punch down the risen dough gently to release air, then divide it into 4 equal pieces. Shape each piece into a ball, then flatten them into discs about 1 cm thick using your hands.
4. Carefully place the flattened dough discs onto the preheated griddle or baking stone in the oven. Bake for about 5 to 7 minutes, or until the bread puffs up and develops a golden brown color on the surface. The bread should have a slightly crisp exterior while remaining soft inside.
5. 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 when served.
6. Serve the griddle bread warm, tearing it into pieces at the table to share with your meal. This bread is perfect for scooping up dips or accompanying a variety of Middle Eastern dishes.