Greek Flatbread

(Note from David: I haven't yet tried these recipes yet. I'm searching for a good one, and am sticking these two on the same page till I try them both. It was hard to find a recipe for Greek Flatbread that didn't involve the puffing up of the typical pita piece.)

Greek Pita Flatbread

June 16, 2008

from: Recipe4Living

Submitted by kandj23 from Westerville, OH

You'll never buy flatbread again! This recipe has instructions for using a bread machine or making it from scratch.

!Ingredients

1 1/2 C.	warm water
1 tsp.	salt
1 Tbs.	sugar
4 C.	flour
1 1/2 Tbs	olive oil
2 tsp.	yeast

!Directions

Let the yeast dissolve in the warm water and mix together the other ingredients. After a few minutes add the water and yeast. Knead until your arms feel like they are going to fall off. Let dough sit for about an hour.

Preheat oven to 350 degrees. After dough is done turn out onto a piece of floured waxed paper. When working with yeasty dough be really careful not to overhandle it. You should always feel some bubbles under the dough surface. Gently and loosely roll dough into a long loaf. Should look similar to the french bread you buy in the deli. With a sharp knife divide the dough into about 9 equal pieces. Shape pieces into a ball and roll to about 1/4" thick. Place on oiled cookie sheet (about 2-3 flatbreads per sheet) and cook on bottom rack of the oven 3 minutes on each side.

Let cool to warm and place flatbreads in plastic bag to store until ready to use. Do not let them dry out! When you're ready to use them put a little olive oil on each side and grill or fry a few minutes on each side until soft and pliable.

Preparation Time: 2 hours

Cooking Time: 6 minutes

!!!Greek Flatbread

from RecipeZaar

Recipe #68272 | 1 3/4 hours | 1 3/4 hours prep

By: Sackville

Aug 5, 2003

A few simple ingredients give you one amazing bread. You can also add your own mixture of herbs into this bread... maybe a bit of oregano or coriander?

6 large flatbreads

!Ingredients

17 2/3 ounces	strong white bread flour
1 1/3 cups	warm water
1/4 ounce	powdered yeast
1 teaspoons	salt
2 tablespoons	olive oil

!Directions

Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
This should take about an hour.
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
Leave to rise for 10 minutes.
Preheat the oven to 475 F.
Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
Spray the dough with water and bake for two minutes.
Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
You want them firm but not hard or brown.
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
Great with kebabs!
If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.