Vietnamese 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 bread flour and 1 tsp fine sea salt. Create a well in the center and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring the yeast is submerged. Allow it to sit for a few minutes until the yeast begins to bubble slightly, indicating it's active.
2. Add 1 tbsp olive oil to the mixture. Use your hands or a wooden spoon to gradually incorporate the flour into the liquid from the center outwards, forming a shaggy dough. Once combined, transfer the dough to a lightly floured surface.
3. Knead the dough by pressing it with the heel of your hand, folding it over, and rotating it. Continue kneading for about 10 minutes until the dough is smooth and elastic. You’ll know it’s ready when it springs back when pressed lightly with a finger.
4. Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free area until it doubles in size. This should take about an hour, but the dough is ready when it has visibly expanded and feels airy.
5. Preheat your oven to 220°C (428°F). Gently punch down the risen dough to release excess air, then transfer it to a floured surface. Shape the dough into a flat, round disc about 1 cm thick, being careful not to deflate it too much.
6. Place the shaped dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the flatbread is golden brown and sounds hollow when tapped on the bottom.
7. Remove the flatbread from the oven and transfer it to a cooling rack. Allow it to cool slightly so the crumb sets, which will help maintain its structure when sliced.
8. Serve the Vietnamese Flatbread 2 warm, tearing pieces to share at the table. Its soft interior and crispy crust make it a perfect accompaniment to a variety of meals.