Recipe for Greek Flat Bread

RE: Recipe for Greek Flat Bread Post By Mary (Guest Post) (01/03/2008) I found this recipe online Greek Cyprus Olive Rosemary Flatbread This bread is hand flattened after rising and "needled" with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil. 3 1/2 cups unbleached all purpose flour, plus extra as needed 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon chopped fresh rosemary needles or 1/4 teaspoon dried rosemary 3/4 cup warm water 1/4 cup olive oil, plus extra for coating the baking sheet and the loaf 1 cup green kalamata olives or oil-cured olives, pitted 1 medium onion, finely chopped 1 pinch of whole fresh rosemary needles Sift the flour, baking powder, and salt into a large bowl. Stir in the chopped rosemary. Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion. Stir together until fairly well mixed, then gather the mixture into a crumbly ball. Transfer the dough to a lightly floured surface and knead, working in extra flour as needed, until smooth and elastic and no longer sticky, 10 minutes. Form the dough into a ball, cover it with a cloth, and let it rest on the work surface until beginning to rise and starting to feel spongy, 10 to 20 minutes. While the dough is resting, preheat the oven to 375°F Lightly coat a baking sheet with oil. When the dough is ready, flatten it out with your hands into a 10-inch diameter round. Transfer it to the prepared baking sheet and bake until slightly golden, 40 minutes. Brush the top and sides of the bread liberally with oil and sprinkle on the rosemary needles. Continue baking until quite golden, 15 to 20 minutes. Remove from the oven and cool on the baking sheet completely before serving. NOTES: Olive provides the acid element that is needed to activate the baking powder. In this recipe, the reason for sifting the flour is twofold; to ensure that there are no clumps of baking powder in the dough (the taste is not pleasant) and to lighten the flour for the weak leavening. VARIATIONS: Quick Olive Paximadia: Since flatbread starts out rather condensed in texture, elipita makes a fine hard rusk, especially to accompany hors d'oeuvres. You can top the rusks with a pile of finely chopped tomatoes, heap them with dressed sauted chickpeas, or spread them with taramasalata or other pastes. Since they are oven toasted rather than slow baked like traditional paximadia, they can be at hand quickly. Preheat the oven to 300°F Cut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long. Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side. Remove, and brush one side of each slice with olive oil. Or, to keep for later, cool the rusks completely on the baking sheet and then store them in an airtight container. They will keep for up to 6 months. RE: Recipe for Greek Flat Bread Post by susan matthews (37) | (01/03/2008) Contact I make regular white bread dough and roll it out and cook it in my electric fry pan. 4 c BREAD flour 2 t salt 4 T oil 1 1/3 C water 1 T yeast Knead it (I use my bread machine), but don't let it rise. Instead, heat up your pan to about 375 (do not grease!), divide the dough into 8 pieces, roll out to about 1/4 inch thick or whatever thickness you'd like (mine are never perfectly round), slap them on the fry pan and cook until they are browned on each side, and this won't take long at all. Wrap them in a tea towel and put them in a plastic bag when done. I use this recipe for most all recipes requiring flat breads. They are fresh, easy, and stay pliable. Leftovers go in the freezer for next time. Hope you like them as much as we do. You can substitute some of the white for whole wheat, but I wouldn't go over half cup as you sacrifice pliability and speed with other than all white. I've used this recipe for quicky pizzas, spread with butter and cinnamon sugar and put under the broiler, for regular sandwiches, you name it. I love this recipe, can you tell? I hope this is what you needed. Susan, Omaha RE: Recipe for Greek Flat Bread Post by MCW (307) | (12/31/2007) Profile | Blog! | Contact http://delightfulpalate.com/cart/in ... ain_page=product_info&products_id=72 Homemade Chicken Shawerma (Chicken Gyros) Makes 4 Servings It is difficult to recreate shawerma at home, but this recipe comes very close. Authentically, the chicken in this popular street food is layered on an enormous skewer and vertically slow-roasted against a direct flame. The server rotates the skewer as it cooks and with a long blade shaves off the roasted meat to create fresh shawerma. This recipe is similar in flavor to the original and the added yogurt gives it extra moisture and tenderness. Ingredients: 2 boneless, skinless chicken breasts &frac; cup plain yogurt (or sour cream) 2 &frac; Tbsp shish-tawouq spices (if available) 1 tsp salt &frac; tsp black pepper &frac; tsp paprika &frac; tsp garlic powder &frac; tsp curry powder 3 Tbsp fresh lemon juice 4 Tbsp extra virgin olive oil 4 loaves pita bread or flat bread Pickle spears For the Garlic Tahini sauce: 1 large tomato, diced 1 large clove garlic, minced 4 Tbsp tahini paste 4-5 Tbsp fresh lemon juice &frac; cup flat leaf parsley, chopped 1 tsp salt &frac; tsp black pepper 5-6 Tbsp cold water Directions: Start by preparing the garlic tahini sauce. Mix the tomato, garlic, tahini, lemon juice and parsley. Add water a few spoons at a time until mixture becomes thinner and more fluid. Refrigerate until ready to use Slice the chicken breasts into thin 2" strips. Place in a bowl. Add yogurt, shish-tawouq spices (if available), salt, pepper, paprika, garlic powder, curry powder and lemon juice. Throughly mix Heat oil in a large skillet over medium-high heat. Saute the chicken, turning occasionally, until golden brown and cooked through, about 10-15 minutes Cut each pita loaf in half (if using flat bread do not cut). Open each half and spoon 2-3 Tbsp of the garlic tahini sauce. Add desired amount of chicken and pickles Serve immediately. Any leftover chicken can be stored in the refrigerator up to 4 days RE: Recipe for Greek Flat Bread Post by Anonymous (3) | (12/31/2007) Profile | Contact I don't have a recipe, but I believe that the breads are put on the griddle for a few moments prior to use - that's what makes them soft. Have you looked for a middle eastern bakery? I would also try the large size pita breads, brush a little oil on each side, and then warm them up a bit in a pan. RE: Recipe for Greek Flat Bread Post by MCW (307) | (12/30/2007) Profile | Blog! | Contact http://www.plaincook.com/greek-cypr ... flatbread-eliopita-Recipe-2007-09-29