West African 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 your hand or a wooden spoon until a rough dough forms. The dough should be slightly sticky but manageable.
2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. This process develops the gluten, which gives the bread its structure.
3. Lightly oil the mixing bowl with 1 tbsp of oil and place the dough back into the bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size. This should take about an hour, and you’ll know it’s ready when the dough springs back slowly when poked with a finger.
4. Once risen, gently deflate the dough by pressing down on it with your hands. Divide it into equal portions and shape each piece into a round ball. Flatten each ball slightly with your palm to form a disc about 1 cm thick.
5. Preheat a large, flat griddle or heavy-bottomed frying pan over medium-high heat. Once hot, place the dough discs onto the griddle without overcrowding. Cook each side for about 3-4 minutes until golden brown spots appear and the bread puffs up slightly. The bread should have a firm crust and a soft, chewy interior.
6. Remove the griddle bread from the pan and place them on a wire rack to cool slightly. Cooling on a rack prevents the bottom from becoming soggy and allows the crumb to set properly.
7. Serve the West African Griddle Bread warm with your meal. The bread should be soft and slightly chewy, perfect for scooping up stews or sauces, embodying the communal spirit of West African dining.