Persian Flatbread 2

Ingredients

• 500 gbread flour
• 7 gdry yeast
• 300 mlwarm water
• 1 tspfine sea salt
• 1 tbspolive oil

Method

1. In a large mixing bowl, combine 500 g bread flour and 1 tsp fine sea salt. Make a well in the center and add 7 g dry yeast. Gradually pour in 300 ml warm water, mixing with your hand or a wooden spoon until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Repeat this process for about 10 minutes, until the dough becomes smooth and elastic. It should spring back slightly when pressed.
3. Lightly oil a large bowl with 1 tbsp olive oil, and place the dough inside, turning it to coat with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place until it doubles in size. The dough should feel soft and airy when gently pressed.
4. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Meanwhile, punch down the risen dough gently to release the air, then divide it into two equal portions.
5. On a lightly floured surface, gently shape each portion into a flat oval, about 1 cm thick. Be careful not to deflate the dough too much. Transfer the shaped dough onto a piece of parchment paper for easy handling.
6. Carefully slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake for about 10-12 minutes, or until the flatbread is golden brown and puffed up in places. The edges should be crisp, and the bread should sound hollow when tapped.
7. Remove the flatbread from the oven and transfer it to a wire rack to cool slightly. This helps the crumb set and prevents the bottom from becoming soggy.
8. Serve the Persian Flatbread 2 warm, tearing it into pieces at the table to share with your meal. Enjoy the soft interior and the slightly crisp exterior, perfect for scooping up dips or accompanying your favorite dishes.