Greek Style Flatbreads

Latest Articles

Greek Style Flatbreads

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sun Jul 07, 24 6:55 pm Post subject: Greek Style Flatbreads

Greek style pitta (flatbreads)
Makes 6 large flatbreads.

Ingredients:
1 tsp sugar
2 tsp dry active yeast
160ml whole milk, room temperature
80ml water, room temperature
1 tbsp olive oil, plus extra for greasing and frying
320g strong bread flour, plus extra for dusting
1 tsp salt

Method:
Add the first 4 ingredients to the bowl of a stand mixer and mix briefly to dissolve. Leave for 5 minutes until the yeast is bubbling and active. Add in the remaining ingredients and mix on low speed for 6-8 minutes until smooth and elastic, but still quite wet. Transfer to your work surface and lightly shape the dough into a ball using a dough scraper. Lightly grease a bowl with some olive oil and add in the dough. Cover with a clean kitchen cloth, and leave somewhere warm to prove for 45 minutes to 1 hour, or until doubled in size.

Lightly flour your work surface and tip out the dough. Using a knife (or dough scraper), divide the dough into 6 equal pieces. Lightly coat your fingers in flour, then pick up the corners of each piece and press them into the center to form small balls. Flip them over (seam side down), cup your hand over the top of each ball, and rotate in circular motions gently to tighten the shape of each ball. Cover loosely with a clean kitchen towel and rest for 10 minutes. Using a lightly floured rolling pin, roll each ball into a large circle (about 1/2cm thick).

Place a medium non stick frying pan over medium high heat and drizzle in about 1 tablespoon olive oil. Using kitchen paper, wipe the oil over the surface to remove excess and give the pan an even coating. When hot, add in a flatbread. It will start to bubble and inflate. Flip after 1/2 minutes, or when the bottom is beginning to char. Cook for another 1/2 minutes, then remove to a clean kitchen cloth and cover to stay warm while you work through the rest of the dough. Serve immediately.

From the Ottolenghi Newsletter

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Jul 07, 24 9:54 pm Post subject:
That’s something I miss now I’ve been diagnosed as coeliac, not had a decent gluten free one anywhere

gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Mon Jul 08, 24 7:25 am Post subject:
Try buckwheat flour. I started using it as we weren't sure if Pirate wasn't tolerating gluten and we had a coeliac friend staying with us as well. I am using it for sauces and pancakes, thick or thin, and it worked well with yeast for the last batch. Tasted good

dpack

Joined: 02 Jul 2005
Posts: 46210
Location: yes

Posted: Mon Jul 08, 24 7:48 am Post subject:
spelt? rye? buckwheat is good maize can make rather nice "breads" many seeds will make a "bread", chestnuts are rather surprising in a very good way

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Jul 09, 24 6:39 am Post subject:

tahir wrote:

That’s something I miss now I’ve been diagnosed as coeliac, not had a decent gluten free one anywhere

I'm going to try these with Doves Farm GF strong flour so I'll let you know how they come out. If they're decent I reckon my friend Becki would be super impressed to get flatbreads with her barbecue.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Jul 09, 24 8:51 am Post subject:

sean wrote:

I'm going to try these with Doves Farm GF strong flour so I'll let you know how they come out. If they're decent I reckon my friend Becki would be super impressed to get flatbreads with her barbecue.

That would be excellent, both myself and one of my daughters is coeliac, she literally gets the shits if she eats anything containing gluten, I'm not so bad

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts