We saw this on Saturday Kitchen and just knew it was our kind of food. For some reason this year, much of our summer grilling was revolving around Turk, Greek & Middle Eastern food. I yearned for the bread that I had with Souvlaki from a small takeout restaurant in Peristeri, Athens, Greece.
So this year, I went on the search for a good recipe for Greek flatbread and found a great one that turns out perfect every time! I have blogged it before and will add it to the end of this post.
So we had our usual date with our favourite cooking show and one of the guest chef’s made this recipe. It included Turkish flavours and spices, which is a cuisine that I have always loved and have so many wonderful memories of lunches in Instanbul and nights out at the Sultan Han in Kushadasi (& the song about the town always sang after much wine and hubbly bubbly at the end of dinner). Then the flatbreads were just the final enticement.
So several weeks later -due to going away a couple of long weekends and ingredient gathering, my husband Jeff finally made them and I made my now famous flatbreads! I can’t begin to tell you how much we both enjoyed them! This is such a great recipe, we can’t wait to make it again!
If you struggle to find the ingredients, they are available online. We are lucky to live near a town that has diverse cultures and the available food items and ingredients!
So click on the link and get cooking! You won’t regret it! Josh Katz cook book will be on my Christmas list for sure!!!!
WINE NOTE: The wine expert on Saturday Kitchen recommended Malbec, so we stayed with that and it worked beautifully. It stands up to the vibrant flavours of the dish without clashing.
2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup (167ml) warm water , 110 degrees
1/2 cup (125ml) + 2 Tbsp milk , heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil , plus more for bowl
1 1/4 tsp salt
3 cups (420g) bread flour (can add up to 1/4 cup more flour as needed)
In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.Press dough down and divide dough into 6 – 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat.
Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape.