Greek Flatbread Food

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:

• 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

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.)

HOMEMADE PITA BREAD - GREEK FLATBREAD RECIPE

Steps:

• In a mixing bowl whisk together all of the ingredients except of flour.
• Start incorporating the flour into the mixture while mixing the dough with your hands.
• Depending on the strength of the flour you're using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.
• Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.
• With a knife or dough cutter, divide the dough into 6 pieces.
• Shape each piece into a ball.
• Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.
• Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.
• Add the first flatbread and cook for 1-2 minutes on each side (don't let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.
• You may add flatbreads on top of each other creating a pile until you're finished making them. This way they won't air dry and stay more "elastic" if you're planning to use them as wraps.

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.

GREEK FLATBREAD RECIPE WITH HOMEMADE TZATZIKI

Steps:

• Grate the cucumber using a box grater or food processor and toss with ½ tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins.
• Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
• Add the rest of the ingredients along with the remaining salt and mix it well. Let the tzatziki sit in the fridge for at least an hour to let the flavors come together.
• Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
• Cut any fat off the chicken breasts, cut them into pieces and place them in a bowl. Drizzle the marinade over the chicken and toss to coat. Cover and set aside until you are ready to cook the chicken. Give it at least 30 mins to marinate.
• Heat a cast iron pan to med-high heat. When its nice and hot, add the chicken and cook for about 3 - 4 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool. You may need to do the chicken in batches so you don't crowd the pan. It will cook quicker and better if its not crowded. Set the chicken aside to rest until you are ready to make the flatbread.
• Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. When the yeast is bubbling, stir in the flour, oil, and coarse salt. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 5 min). If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
• You can also do this step in a mixer with your dough hook. Place the water in a measuring cup or bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Add the flour and salt to the mixer and then stir. When the yeast mixture is bubbling, add the yeast mixture and olive oil to the flour mixture. Mix on medium for 5 - 8 mins until its well combined and the dough looks nice and silky smooth. If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
• Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
• Heat a large flat cast iron griddle to medium high heat on your stove. Divide the dough into 4 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 8 x 15 inches on a lightly floured surface. When the griddle is nice and hot, cook the flatbread dough for 2 - 3 mins each side. Repeat for all 4 flatbreads.
• You can also do this in the oven. Heat your oven to 400 degrees. Place the flatbread dough on a parchment lined baking sheet. Repeat with the remaining dough. Bake until golden. This will take about 12-15 minutes. Pull them out of the oven and let them cool before topping them.
• Store unused dough, wrapped in plastic wrap, in the fridge (for a couple days) or freezer (for a couple months). You can also store the unused cooked flatbread in the fridge or freezer for the same durations.
• Heat your oven or better yet, a toaster oven to 400 degrees. Cut the tops off the heads of garlic and place them in the middle of a piece of tin foil. Drizzle with some oil and sprinkle with salt. Wrap them up in the foil and bake for 45 mins. Remove from the oven and let them cool. Then squeeze the garlic out of the head and set aside.
• Heat a large skillet on medium-low heat. Add a splash of olive oil and then add the spinach. Cook until just wilted. Remove from the pan and set aside to cool.
• Add the onions to the same pan and saute till they start to get translucent. Remove from the pan and set aside to cool.
• Heat your oven to 350 degrees.
• Take one of the flatbreads and spread a 1/2 cup tzatziki over the top. Next spread half the spinach over the bread followed by half the onion. Add half the cooked chicken pieces on top and sprinkle with the roasted garlic and then the feta.
• Place on a baking tray and bake in the oven until it is nice and hot. About 10 mins. Drizzle some olive oil on top and serve with extra tzaziki on the side.

QUICK AND EASY YOGHURT FLATBREADS

Steps:

• Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
• Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
• Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
• Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
• If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

GREEK YOGURT TURKISH FLATBREAD

Steps:

• Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
• Whisk in the Greek yogurt olive oil and salt.
• Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
• Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
• Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
• Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
• When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.

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).