Flatbreads

Flatbreads

By
From
The Islands of Greece
Makes
8 breads
Photographer
Steven Joyce

On many of the islands, pita (or pitta) bread – the bread we associate most with Greece – isn’t eaten that frequently, instead, rusks or wholemeal loaves are more popular. However, you can’t make souvlaki without good flatbreads, plus these are great lightly toasted and cut into strips, ready to scoop up any number of delicious Greek dips and meze.

Ingredients

Quantity Ingredient
350ml lukewarm water
1 tablespoon active dry yeast
1 tablespoon caster sugar
2 tablespoons olive oil, plus more for the bowl and for frying
500g strong white flour, plus more to dust
2 teaspoons fine salt

Method

  1. Mix the water, yeast, sugar and oil together in a jug and leave to stand for 10 minutes. The yeast will get to work and the liquid will develop a foamy head.
  2. Put the flour and salt in a large mixing bowl, add the yeast mixture and mix thoroughly. The dough will be fairly sticky at this stage. On a floured surface, start to knead the dough, using floured hands and knuckles to stretch the dough out, before folding it back on itself. (If it is really too sticky to do this, add a tablespoon or two of flour to the mix.) Knead for 10 minutes, by which time the dough will be smooth and pliable. Place the dough in an oiled bowl, cover and leave in a warm place for about an hour, or until doubled in size. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)
  3. Once the dough has risen, knock it back: use your hands to squash it back to roughly its original size.
  4. Divide into 8 equal balls. Dust a work surface and rolling pin with flour and roll out until 5 mm thick and about 20 cm in diameter. Using a fork, gently prick the breads all over, being careful not to poke all the way through the dough. Set aside for 10 minutes.
  5. Get a wide frying pan hot over a medium-heat. Have ready a clean tea towel. Pour a splash of olive oil on a sheet of paper towel and wipe around the pan. Place the first bread into the pan and cook for 2–3 minutes, until golden brown bubbles and flecks appear on the bottom. Flip and cook for 2 more minutes, pressing down gently if the bread puffs up. Remove from the pan when golden brown bubbles have appeared on that side too, and wrap in the tea towel to steam and keep warm until the other breads are ready.
  6. Wipe the pan with the oiled sheet of paper towel again, and cook the rest of the breads in the same way.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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