Greek Flatbread
Directions
- 1Combine yeast and honey in tepid water; whisk until frothy.
- 2Combine yeast and honey in tepid water; whisk until frothy.
- 3Combine yeast and honey in tepid water; whisk until frothy.
- 4Mix in flour with a wooden spoon, then knead for 2-3 minutes. Add salt and continue kneading.
- 5Mix in flour with a wooden spoon, then knead for 2-3 minutes. Add salt and continue kneading.
- 6Mix in flour with a wooden spoon, then knead for 2-3 minutes. Add salt and continue kneading.
- 7Once firm, cover the dough and let it rise for half an hour.
- 8Once firm, cover the dough and let it rise for half an hour.
- 9Once firm, cover the dough and let it rise for half an hour.
- 10Divide the dough into 8 even pieces, shape into balls, and let rise for 10 more minutes.
- 11Divide the dough into 8 even pieces, shape into balls, and let rise for 10 more minutes.
- 12Divide the dough into 8 even pieces, shape into balls, and let rise for 10 more minutes.
- 13Flatten each ball with a rolling pin, creating dimples with your fingertips.
- 14Flatten each ball with a rolling pin, creating dimples with your fingertips.
- 15Flatten each ball with a rolling pin, creating dimples with your fingertips.
- 16Heat olive oil in a pan. Cook each flatbread for 2 minutes per side, adding more oil as needed.
- 17Heat olive oil in a pan. Cook each flatbread for 2 minutes per side, adding more oil as needed.
- 18Heat olive oil in a pan. Cook each flatbread for 2 minutes per side, adding more oil as needed.
Ingredients
- 300 ml tepid water
- 300 ml tepid water
- 300 ml tepid water
- 8 g instant yeast
- 8 g instant yeast
- 8 g instant yeast
- 1 heaped tsp honey
- 1 heaped tsp honey
- 1 heaped tsp honey
- 500 g white bread flour
- 500 g white bread flour
- 500 g white bread flour
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch flour
- 1 pinch flour
- 1 pinch flour
- 1 olive oil
- 1 olive oil
- 1 olive oil
Equipment
whiskbowlwooden spoonstanding mixer (optional)rolling pinfrying pan