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| photo by http://www.kitchenconnaisseur.com |
After browsing multiple recipes (which I forgot to write down their web addresses), I mixed and matched according to my family's tastes and came up with this one. It was insanely delicious; albeit quite time consuming - I hope you'll try it. (0=
Greek Flatbreads - makes about 15 flatbreads
2
cups warm water, 110-115° F
1
pkg active dry yeast, about 2 ¼ teaspoons
2
tablespoons honey
1/2
cup extra virgin olive oil, plus more for brushing
1/2
cup plain whole milk or low-fat yogurt (not Greek-style)
2
tablespoons butter, melted
7
to 7 ½ cups flour, plus more for dusting
1
tbsp Salt
1 tbsp Garlic Powder
1
tsp Oregano
Additional
Salt and Oregano for final seasoning
1. In
the bowl of a stand mixer, combine the warm water, yeast and honey. Whisk well,
then let stand 10 minutes to allow the yeast to bloom. Stir in the ½ cup oil, milk
(or yogurt) and butter.
2. In
a large bowl, whisk the flour together with 1 tablespoon salt, garlic powder,
and 1 tsp Oregano. Add to the yeast
mixture and mix with the dough hook on low speed or a wooden spoon until a
dough forms. Knead with the dough hook or by hand for 5 minutes. Be careful not to overwork the dough, the
more you work yeast dough, the tighter the gluten becomes and the bread gets
tough.
3. Drop
the full ball of dough into an oiled bowl and flip once to coat with oil. Cover with plastic wrap or a warm, damp tea
towel and let rise in a warm place until doubled in volume, about 1 hour. (Note:
This looks like a LOT of dough)
4. When
the dough has risen to about double divide into equal pieces (I ended up with
15) and shape into balls being careful not to work dough too much. Place on a parchment-lined baking sheet and
dust lightly with flour. Cover with a damp tea towel and let rise in a warm
place until doubled in volume, about 1 hour.
5. Line
another baking sheet with parchment paper and brush it lightly with oil. Sprinkle some salt and dried oregano on the
oiled paper. Then, on a lightly floured
surface, flatten one ball of dough into a disk. Using a rolling pin, gently
stretch the disk into approximately 6-inch round about ¼” thick.
6.
Brush the dough with olive oil, then sprinkle with dried oregano and salt.
Transfer to the baking sheet. Repeat with the remaining balls of dough,
stacking the flattened, seasoned rounds on top of each other in 2 stacks, so
they are oiled and seasoned on both sides by contact. Let rest 15 minutes to
let the gluten relax.
7. In
a lightly oiled (1 to 2 tsp) preheated iron skillet (or other heavy bottomed
skillet), cook the flatbread slowly over medium heat until the bread puffs
slightly, and the bottom colors lightly, 1 ½ to 2 minutes. Flip and cook the second side until the bread
is cooked through, about 1 ½ to 2 minutes longer.
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| Time to flip (0= |
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| Here's what the first side looked like. |
(Do a
test round, let it cool, then cut and check to see if it's baked all the way
through. Adjust timing accordingly.)
Transfer
to a wire rack to cool for at least 15 minutes before cutting.
Note:
Flatbreads keep well for several days in a plastic bag; reheat under a broiler or in a toaster oven.
Here is my finished bread (0=
NOW I JUST HAVE TO DO IT 14 MORE TIMES - LOL
