Greek Flatbread Recipes

GREEK FLATBREAD

Steps:

• Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
• Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
• Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
• This should take about an hour.
• Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
• Leave to rise for 10 minutes.
• Preheat the oven to 240 C or 475 F.
• Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
• Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
• Spray the dough with water and bake for two minutes.
• Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
• You want them firm but not hard or brown.
• Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
• Great with kebabs!
• If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

GREEK FLATBREAD RECIPE

Steps:

• Add the milk, 1/2 cup of water and yeast in a large cup. Mix it together
• In a separate large bowl, add the flour, 1 tablespoon of olive oil, salt and sugar.
• Add the yeast mixture into the dry ingredients. Use your hand to mix it together. Later, add additional 1/4 cup of water to help mix and knead the dough. Keep kneading until the dough become soft and smooth. By that time, the dough will not stick to your hand.
• Add 1 more tablespoon of olive oil. Knead again for 30 seconds. This will give a very fluffy and smooth dough.
• Cover the dough with plastic and then a round plate. Leave it for 1 to 2 hours
• Once the dough grow, transfer into a clean and empty table. Make sure the table is dry and add few drops of flour to prevent the dough sticking to it.
• Use your hand to roll the dough into a long cylindrical shape. Use a knife to divide into 8 to 10 pieces. Shape each pieces into a ball.
• Add few drops of flour on the table before rolling each pieces of ball. Stroke the ball gently using the rolling pin to help make a nice circle flatbread.
• In a skillet or pan, turn on the fire on low or medium-low heat. Put the flatbread in the pan, and let it heat for 30 to 45 seconds or until it start to puff up.
• Once it started to puff up, flip it and heat that side for 30 to 45 seconds
• Transfer each flatbread into a plate. Cover it with warm towel to make sure bread remains warm and soft. Repeat the process of the rest of the flatbread.

GREEK FLATBREAD

Steps:

• Dissolve honey in the warm water.
• Add yeast and let it dissolve and start to foam.
• In a large bowl, mix together salt and 3 1/2 cups of flour. Add the yeast mixture, oil, and milk.
• Mix with a wooden spoon until the dough begins to come together. Then, turn the dough out onto the counter and knead until smooth, adding the remaining flour as needed to create a soft dough that doesn't stick to your hands.
• Place the dough back in the bowl, and let set, covered, for 1 hour, until doubled in bulk.
• When you are ready to cook the flatbread, preheat your oven to 375F.
• Knock back the dough and divide it into 8 equal pieces. Shape each piece into a ball.
• Roll the pieces out into circles ¼" thick using short strokes of the rolling pin.
• Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes.
• Bake for 7-8 minutes, until cooked through and springy to the touch.
• Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. (The steam from the cooling bread in the bag will keep the flatbread soft and pliable.)

GREEK FLATBREAD

Steps:

• Heat oven to 400ºF.
• Place bread pieces in single layer on baking sheet; brush with reserved artichoke marinade. Top with cheese, tomatoes, artichokes and olives.
• Bake 10 to 12 min. or until heated through.
• Top with onions and parsley.

PLAKOPSY (GREEK FLATBREAD WITH CHEESE AND SPRING ONIONS)

Steps:

• Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in with a fork first and then with your hands.
• Flour your work surface really well and knead the dough until it stops sticking to your hands.
• Mix the feta with the spring onions. Taste and add salt only if needed. Divide the filling into 4 portions.
• Divide the dough into 4 pieces. Flour the work surface well and roll one piece of dough out as thinly as you can into a 12 inch circle. Moisten the top of the sheet with a little sunflower oil. Take one-quarter of the filling and spread most of it over the rolled-out dough, leaving about a 2 inch border. Then fold two opposite sides of the dough inwards to overlap, brush with a little more oil and sprinkle over the remaining filling, then fold the other two sides over to form a square. Flour and lightly roll over the folded bread, then set aside.
• Repeat with the rest of the dough pieces and filling.
• Heat the 50 ml (2 oz) sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching a bit.
• Let the breads cool for a minute and then eat with some kefir or ayran (a salty yogurt drink).

GREEK FLATBREAD PIZZAS

Steps:

• Place flatbread on an ungreased baking sheet; brush with vinaigrette. Layer with remaining ingredients., Bake at 400° for 8-10 minutes or until cheese is melted.