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Pita Greek flatbread

(0)
1 Hrs 45 Min
 
portions
49 %

Carbs

3 %

Fats

9 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 870 g
Energy 1068 kJ / 256 kcal 9286 kJ / 2220 kcal
Sat. fat 1 g 4 g
Unsat. fat 2 g 13 g
Fibre 2 g 16 g
Salt 454 mg 3947 mg
Units:
 
  • 550 g
    White Flour
  • 160 ml
    Tap water
  • 114 ml
    Skimmed milk
  • 17 ml
    Olive oil extra-virgin
  • 10 g
    Salt
  • 10 g
    White caster sugar
  • 7 g
    Yeast - Dry
  • 870 g
    Total recipe weight

Equipment

1 x Skillets , 1 x Turners , 1 x Mixing Bowl , 1 x Rolling pin , 1 x Sieve
Method

Preparation time

10 Min

Cooking time

5 Min

Show pictures

1

In a large bowl mix the yeast with the sugar, the salt, 1/3 of the flour, the olive, milk and warm water and leave for 5 minutes to allow the yeast to become active.

2

Sieve the remaining flour and gradualy add until a soft dough is formed (use more flour when the dough is too soft)

3

Knead the dough on an oiled or floured work surface until soft and stretchy 4-5 minutes

4

Seal the mixing bowl and leave to prove in a warm place for about 1 hour ( 25c / 77f)

5

Knead the dough until soft and stretchy

6

Seal the mixing bowl and leave to prove in a warm place for 10 to 15 minutes ( 25c / 77f)

7

Divide the dough into pieces of 50 to 70 grams and form little balls. Cover with a wet cloth or greased plastic and leave to rest for a further 10 - 15 minutes

8

Lightly flower the kitchen table; then using the rolling pin roll out the dough balls into oval shape of approximately 1/2 cm thick.

9

Heat a griddle or skillet to medium to high heat and bake the flat bread on each side for about 2 minutes and turn for a further minute or so and the flat bread will form air pockets and expand.

Tips

1

They are best served on the day of preparation but you can reheat them

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