Thai 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 stirring with a wooden spoon or your hand until a shaggy dough forms. Add 1 tbsp oil and continue to mix until the dough starts to come together.
2. Transfer the dough onto a lightly floured surface. Knead it by pressing it with the heel of your hand, folding it over, and rotating it slightly. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size. This will take 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 and shape each into a ball. Flatten each ball slightly with your palm.
5. Preheat your oven to 220°C (428°F). Place a baking sheet inside to heat as well. This ensures the bread will start cooking immediately when placed on the sheet, creating a nice crust.
6. Carefully remove the hot baking sheet from the oven and lightly grease it with a bit of oil. Arrange the dough pieces on the sheet, leaving space between them to allow for expansion. Bake in the preheated oven until the bread is golden brown and sounds hollow when tapped on the bottom, indicating it is cooked through.
7. Remove the bread from the oven and transfer it to a wire rack to cool. Cooling on a rack prevents the bottom from becoming soggy and allows the crumb to set properly.
8. Serve the Thai Griddle Bread warm with your meal. The bread should have a slightly crisp exterior with a soft, chewy interior, perfect for sharing at the table.