Pakistani 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 mixing with your hand until a rough dough forms. Add 1 tbsp of oil and knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
2. Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size. This resting period allows the gluten to develop, making the bread tender and chewy.
3. After the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, about the size of a small orange. Shape each portion into a smooth ball by tucking the edges underneath.
4. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking tray inside to heat up. This ensures that the bread cooks evenly and develops a nice crust.
5. Flatten each dough ball gently with your hands or a rolling pin into a disc about 1 cm thick. Place the discs on a piece of parchment paper to make transferring them to the oven easier.
6. Carefully transfer the dough discs onto the preheated baking stone or tray. Bake for about 5-7 minutes, or until the bread puffs up and develops golden brown spots on the surface. The bread should feel firm and sound hollow when tapped.
7. Remove the bread from the oven and place it on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy.
8. Serve the Pakistani Griddle Bread 2 warm with your meal, encouraging everyone to tear and share. Its soft interior and slightly crisp exterior make it perfect for scooping up curries and gravies.