Griddle bread is a traditional village flatbread made by rolling out a yeasted dough thin and quickly cooking it on a wood-fired griddle. Baked in batches at village weddings and large gatherings, it symbolises the shared spirit of the table.
Dissolve the fresh yeast in lukewarm water and mix with the flour, salt and oil, kneading until you get a soft dough that does not stick to your hands.
Cover the dough and let it rise in a warm spot until doubled in size.
Divide the risen dough and roll each piece into a very thin round.
Lay the flatbread on the hot griddle and cook, turning, until both sides puff slightly and become speckled brown.
Do not put the dough on the griddle until it is fully hot, or the bread will toughen before it puffs up. Allergens: contains gluten (flour).
If you do not have a griddle, a wide cast-iron pan works just as well; you will just need a slightly longer heating time and to turn the bread more often.
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