Greek Flat Breads
2016-10-16 06:01:25
Yields 16
A delicious Greek Style Flat Bread, perfect for making Gyros which goes down well at any party. I have used party sized measurements in this recipe so you should get around 16 to 18 breads.
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Prep Time
30 min
Cook Time
40 min
Total Time
2 hr 30 min
Ingredients
- 800g Strong white flour
- 2 sachets active dry yeast
- 2 tsp salt
- 2 tsp Sugar
- 4 Tblsp Olive Oil
- 1 cup milk
- 4 cups Warm water
Making the Dough
- Place the flour, salt, sugar, yeast, and oil into a large bowl, mix together using a wooden spatula or if you have one a Danish dough whisk. Mix the Cold Milk and Warm water together in a jug then add it to the bowl. Stir the mixture together until it forms a nice dough that comes together and cleans the sides of the bowl. The dough may be a little wet at this stage but don’t worry.
Time to Knead
- Place the dough onto a well-floured surface and knead for 10 mins. The dough will eventually become smooth in your hands and you will notice it spring back when you touch it. If the dough seems wet and sticky add flour as you kneed until you get the desired effect.
Let it Rise
- Place the dough inside an oiled bowl and cover with cling film. You can use the same one you mixed it in if you wish. Leave the dough for 1 hour until it has risen and doubled in size.
- Using a well-floured surface tip, the risen dough out of the bowl. Pushdown with your hands knocking out excess gas. Using a rolling pin, roll the dough into a rough rectangle. Using a sharp knife divide the dough into 18 equals pieces. Depending on how large or small you want your flat breads this may vary.
- Roll the pieces into a ball and leave them to sit again for 20 mins.
Bake that Bread
- Heat a skillet on the hob to a medium heat. Take each dough ball in turn, firstly rolling it into a rough circle with a rolling pin. Remember to use flour to stop the dough sticking to the pin or the surface. Once you have a rough circle, place the dough over your fist, gently tug at the edges of the dough stretching it out until you get the desired size.
- Place the dough in the heated skillet. The dough will bubble as it cooks, it shouldn’t take any longer than 2 minutes on each side but keep checking using a pair of tongs, don’t let them burn. Repeat this process for all of your flatbreads and enjoy.
Notes
- You can freeze any breads you don’t use
That Ginger Bread Man http://thatgingerbreadman.com/breadblog/
