I love the bread from Gyros, a local Greek restaurant. I would like to make my own. The flat bread I have found in the store is not good. It is either way too thin or way too dry, or both. Does anyone have any recipes for the actual bread used in the flat bread dishes? I am looking for something thicker than a tortilla, and chewy. Any tips?
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.
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.
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.
I am wondering if the rosemary, olives, and onion can be left out of the receipe, and still have a delicious bread, albeit plain? I am not a fan of rosemary in any dish. The olives and onions would make the bread too overpowering for my taste, when all I am looking for is a simple everyday flat bread. Thank you for any responses.
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