Persian 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 mixing with your hands or a wooden spoon until the dough starts to come together. Add 1 tbsp oil to the mixture 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. Place the kneaded dough back into the bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1 to 2 hours, or until it has doubled in size. The dough is ready when it feels airy and springs back slightly when pressed.
3. Preheat your oven to its highest setting, around 250°C (482°F), and place a heavy baking sheet or pizza stone inside to heat up. Meanwhile, gently punch down the risen dough to release excess air and divide it into two equal portions. Shape each portion into a round disc, about 1 cm thick, by gently stretching and patting it out with your hands.
4. Carefully remove the hot baking sheet or pizza stone from the oven. Lightly dust it with flour to prevent sticking. Place the shaped dough discs onto the hot surface, ensuring they have enough space to expand slightly during baking.
5. Bake the bread in the preheated oven for about 10 to 15 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom. The bread should have a slightly crisp crust with a soft interior.
6. Once baked, transfer the bread to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a pleasant texture when sliced.
7. Serve the Persian Griddle Bread warm, ideally alongside your meal. Its soft yet chewy texture makes it perfect for scooping up stews or dips, embodying the spirit of sharing at a Persian table.