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Thai Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Thai Flatbread 2

Thai Flatbread 2 finds its place in the heart of family meals, a versatile companion to the vibrant array of Thai dishes. It's a home-cooked delight, crafted lovingly with a keen eye for balance—where salt is measured by intuition and generosity in fat is a sign of hospitality. The simplicity of its preparation makes it a staple, embodying the spirit of everyday Thai dining.

The flatbread is tender yet crisp, with a subtle saltiness that complements rather than competes. The olive oil lends a hint of richness, making each bite a harmonious blend of textures. It's a delight to tear and share, a communal gesture at the table that invites conversation and connection.

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 1 tsp of fine sea salt. Make a well in the center and add 7 g of dry yeast. Pour 300 ml of warm water into the well, ensuring the water is not too hot to avoid killing the yeast. Use your hands or a wooden spoon to gradually incorporate the flour into the water and yeast mixture until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should spring back when pressed lightly with a finger.
  3. Lightly oil a clean bowl with 1 tbsp of olive oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place until it doubles in size. This usually takes about 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, depending on the size of flatbread you desire. Shape each portion into a ball by tucking the edges underneath, then flatten each ball gently with your hands into a disc shape about 1 cm thick.
  5. 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. Once the oven is hot, carefully transfer the flatbreads onto the preheated baking surface. Bake for 8-10 minutes until the flatbreads are puffed and golden brown with some charred spots.
  6. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents the flatbreads from becoming soggy. They should feel firm but still pliable when gently pressed.
  7. Serve the Thai Flatbread 2 warm, tearing them into pieces at the table for sharing. Enjoy them as part of a meal, using them to scoop up curries or dips, embodying the communal spirit of Thai dining.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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