Persian 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 mixing with your hand or a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning it to coat all sides with 1 tbsp oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
3. 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 two equal portions. Shape each portion into a round ball, then flatten each ball into a disc about 1 cm thick.
4. Carefully transfer the shaped dough onto a piece of parchment paper. Slide the parchment paper with the dough onto the preheated baking stone or sheet in the oven. Bake for about 10 to 12 minutes, or until the bread is puffed and golden brown on the surface. The bread should have a slightly crisp exterior and a soft interior.
5. Once baked, remove the bread from the oven and place it on a wire rack to cool slightly. This allows the crumb to set and prevents it from becoming soggy. Let the bread cool for at least 5 minutes before serving.
6. Serve the Persian Griddle Bread warm, ideally with your meal. Its soft and airy texture makes it perfect for scooping up stews or enjoying with dips.