Round 2 Recipe Greek Flat Bread 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.

THE EASIEST HOMEMADE PITA BREAD RECIPE!

Steps:

• To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
• Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
• Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
• When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
• Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
• Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
• To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
• For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
• , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
• use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
• To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the 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.)

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:

• 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 EASTER BREAD

Steps:

• Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
• Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
• Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
• Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
• Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
• Punch down the dough.
• Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
• Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.

CHICKEN SOUVLAKI WITH GRILLED PITA

Steps:

• Chicken:
• In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
• In a medium bowl combine all the tzatziki sauce ingredients and set aside.
• Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
• Preheat a grill pan or grill over medium heat.
• Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
• To Assemble:
• Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.