Peruvian 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 stirring with a wooden spoon until the mixture forms a shaggy dough. Add 1 tbsp of oil and continue to mix until the dough begins to come together.
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 is smooth and elastic. It should be soft to the touch and spring back slightly when pressed.
3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm place until it doubles in size. This can take about 1 to 2 hours, depending on the temperature of your kitchen.
4. Once the dough has risen, gently punch it down to release any air bubbles. Divide it into equal portions and shape each piece into a round ball by tucking the edges underneath. Flatten each ball slightly to form a disc about 1 cm thick.
5. Preheat your oven to its highest setting, around 240°C (464°F), and place a griddle or heavy baking sheet inside to heat up. Once hot, carefully place the dough discs onto the griddle, leaving space between each one. Bake for about 10 to 15 minutes, turning once, until the bread is golden brown with a slightly puffed appearance.
6. Remove the bread from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb sets, which will prevent it from becoming gummy when sliced.
7. Serve the Peruvian Griddle Bread warm with your meal. The bread should have a crisp exterior and a soft, tender interior, perfect for sharing at the table.