Greek Flatbread Recipe (Pan-Cooked)

You cook this Greek flatbread in a hot grill pan instead of the oven. It comes out soft, with air bubbles and brown spots, perfect for souvlaki, with dips, or simply with olive oil and oregano.

Serves: 8 flatbreads | Prep: 20 min plus 1 hour rising | Cook: 20 min

Ingredients

• 500 g plain flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 300 ml lukewarm water
• 2 tbsp olive oil, plus extra for brushing
• Dried oregano

Method

1. Mix the flour, yeast, sugar and salt. Add the water and olive oil and knead for 10 minutes to a smooth, elastic dough.
2. Cover and leave in a warm place for an hour until doubled.
3. Divide into 8 balls and roll each out to about half a centimetre thick.
4. Cook each flatbread in a dry, hot grill pan for 2 to 3 minutes per side, until bubbles and brown spots appear.
5. Brush with olive oil while warm and sprinkle with oregano.

Tips

• Keep the cooked breads under a tea towel so they stay soft.
• Delicious with a layer of manouri or grated graviera, briefly under the grill.

Products from Bakaliko

• Giotis - All Purpose Flour 1 kg
• Hotos - Manouri P.D.O. 150 g
• Bafas - Graviera from Epirus 300 g

More Greek recipes

• Greek souvlaki
• Greek tzatziki