Greek Flatbread
User Reviews
4.2
Greek Flatbread
Description
The dough for Greek Flatbread begins with dissolving honey in warm water and activating yeast, producing a foamy start. This mixture is combined with salt, olive oil, milk, and flour, kneaded until a soft dough forms that doesn't stick. After covering, the dough rests for about an hour until it doubles in size, allowing gluten development and fermentation.
Portioned into eight pieces, each ball is rolled into a quarter-inch thick circle and rested briefly before baking. The baking at 375°F for 7-8 minutes results in flatbreads that are fully cooked, springy to the touch, and have a fine crumb. They can be enjoyed immediately or stored for use with various meals or dips.
This recipe was updated to simplify preparation, highlighting ease of use while preserving the traditional texture and flavor of this Greek-style bread.
Ingredients
- 1 c water warmed to 80F
- 1 Tbsp honey
- 2 tsp active dry yeast
- 1 tsp salt
- 4 - 4 ½ c all-purpose flour unbleached
- 1 ½ Tbsp olive oil
- ½ c milk
Instructions
- 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.)
Notes
- This recipe was updated in 2018 to be easier while maintaining the original qualities.
- The dough yields bread that is soft, springy, and mildly flavored suitable for many uses.
User Reviews
Overall Rating
4.2
You'll Also Love
