Peruvian 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 of bread flour and 7 g of dry yeast. Gradually add 300 ml of warm water while stirring with a wooden spoon until the mixture forms a shaggy dough. Sprinkle 1 tsp of fine sea salt over the dough and mix until incorporated.
2. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue kneading until the dough becomes smooth and elastic, which indicates that the gluten has developed properly.
3. Form the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, and you can tell it's ready when you gently press a finger into the dough and the indentation remains.
4. Once the dough has risen, gently deflate it by pressing down with your hands. Transfer it back to the floured surface and shape it into a round or oval loaf, being careful not to overwork it, which would deflate the air bubbles.
5. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. This will ensure a crisp crust. Once the oven is ready, carefully transfer the shaped dough onto the hot surface using a floured peel or a flat baking sheet.
6. Bake the flatbread in the preheated oven for about 20-25 minutes. You'll know it's done when the crust turns a deep golden brown and sounds hollow when tapped on the bottom.
7. Remove the flatbread from the oven and place it on a wire rack to cool. Allow it to cool for at least 15 minutes so the crumb sets properly and the bread slices cleanly.
8. Serve the flatbread warm, tearing it into pieces at the table to share with your meal, embodying the communal spirit of Peruvian home dining.