Chefs Binge · Greek · Serves 4 people
Authentic Greek Flatbread: No-Oven Recipe
Greek flatbread cooked in a pan rather than an oven: a soft yeasted dough with milk and olive oil, seasoned with Greek herbs.
Prep
1 hr
Cook
10 min
Total
1 hr 10 min
Serves
4 people
Per serving
423 kcal
Ingredients
250 ml Milk
1 tsp Sugar
2 tbsp Olive oil
2 tsp Dry Yeast - (or 0.66oz fresh yeast (20g)
350 g Strong bread flour
1 tsp Greek herbs blend - (Marjoram, Oregano, Thyme)
1 tsp Salt - (7g)
¼ tsp Black pepper
Method
1
Milk Mixture Preparation. In a small pan, combine the milk, sugar, and olive oil. Place the pan on the stove and heat the mixture until it reaches a lukewarm temperature of 30-37°C (86-98°F).
2
Yeast Activation. Remove the pan from the stove and dissolve the yeast in the mixture. Set it aside for 15 minutes to activate the yeast.
3
Dough Formation. In a mixing bowl, combine the flour with Greek herbs, salt, and black pepper. Add the yeast mixture and mix the ingredients until a dough forms. Knead the dough for 5-8 minutes, until it is smooth and elastic.
4
Dough Rising. Once the dough is smooth, place it in a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Allow the dough to rest and rise in a warm, draught-free area for 40 minutes, or until it doubles in size.
5
Dough Division & Shaping. After the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal parts. Roll each part into a circle that is the size of your frying pan.
6
Pan Frying. Heat a non-stick frying pan over medium-high heat. If you don't have a non-stick pan, you may need to use a little bit of oil to prevent the bread from sticking to the pan. Bake the flatbreads on each side for 1-2 minutes, or until they are lightly golden and puffed up. Rest on the cooling rack.
7
Serving Suggestions. Serve the flatbreads warm, with your favourite dips, spreads, toppings. Enjoy!Check out my recipe for Tzatziki.
Chef’s notes
- Yeast Freshness: Ensure your yeast is fresh and active. Old or improperly activated yeast may hinder the bread from rising.
- Milk Temperature: Use lukewarm milk to activate the yeast. Overly hot milk can deactivate the yeast, preventing the bread from rising.
- Kneading for Texture: Knead the dough thoroughly to foster gluten development. This provides the bread with its structural integrity and chewy texture.
- Ideal Rising Environment: Position the dough in a warm, draught-free location for rising. A mildly warm oven or a cosy spot on your countertop can expedite the rising process.
- Consistent Flatbread Thickness: Roll the flatbreads uniformly to ensure even cooking. Overly thick flatbreads might not fully cook in the centre.
Per serving Calories 423 kcal · Protein 13.1 g · Carbs 68.3 g · Fat 10.4 g · Saturates 2.3 g · Fibre 2.6 g · Sugar 4.4 g · Sodium 708 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/greek-flatbread
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