Thai Griddle Bread

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. Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
2. Once the dough is smooth, shape it into a ball and place it in a clean bowl. Drizzle 1 tbsp of oil over the dough, turning it to coat evenly. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. The dough should feel airy and light when gently pressed.
3. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Meanwhile, punch down the risen dough to release excess air and divide it into smaller portions, about the size of a golf ball. Gently shape each portion into a round, flat disc about 1 cm thick, being careful not to deflate the dough too much.
4. Carefully place the shaped dough discs onto the preheated baking stone or sheet in the oven. Bake them for about 10-15 minutes, turning them halfway through, until they are golden brown and have puffed up slightly. The bread should have a firm crust and sound hollow when tapped on the bottom.
5. Remove the bread from the oven and immediately transfer them to a wire rack. Allow them to cool for a few minutes so the crumb can set properly, which will prevent them from becoming soggy. The bread should feel warm to the touch and have a slightly chewy texture.
6. Serve the Thai Griddle Bread warm alongside your meal. This bread is perfect for sharing at the table, embodying the communal spirit of Thai home cooking. Enjoy its soft interior and crisp exterior as a delightful accompaniment to your dishes.