Vietnamese 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 until the mixture forms a shaggy dough. Add 1 tbsp oil and knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it feels airy and light to the touch.
3. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Once the dough has risen, gently punch it down to release excess air and shape it into a round loaf. Be careful not to overwork the dough at this stage to maintain its airy texture.
4. Carefully remove the hot baking sheet from the oven and lightly dust it with flour. Place the shaped dough onto the baking sheet and return it to the oven. Bake for about 20-25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
5. Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely so the crumb can set properly, which will prevent it from becoming gummy when sliced.
6. Once cooled, slice the bread and serve it warm with your meal. The crust should be crisp, and the inside should be soft and slightly chewy, perfect for soaking up sauces or accompanying a variety of dishes.