West African 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 the mixture forms a shaggy dough. Drizzle 1 tbsp oil over the dough and begin kneading it in the bowl, then transfer it to a lightly floured surface.
2. Knead the dough for about 10 minutes, using the heel of your hand to push the dough away from you and then folding it back over itself. Continue this process until the dough becomes smooth and elastic. You’ll know it’s ready when it feels soft and slightly tacky, but not sticky.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area until it doubles in size. This can take anywhere from 1 to 2 hours depending on the room temperature.
4. Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions and shape each piece into a round, flat disc about 1 cm thick. Be gentle to maintain the airiness of the dough.
5. Preheat a heavy griddle or cast-iron skillet over medium-high heat. Lightly oil the surface with a small amount of oil to prevent sticking. Place the shaped dough onto the hot griddle, cooking each side for about 3 to 4 minutes until golden brown and slightly puffed.
6. Once cooked, transfer the griddle bread to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a soft interior. You should notice a slight crispness on the outside with a tender, airy inside.
7. Serve the griddle bread warm alongside your meal. Its soft, chewy texture is perfect for scooping up stews or accompanying grilled meats, embodying the communal spirit of West African dining.