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Greek Style Flatbreads

 
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sean
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Joined: 28 Oct 2004
Posts: 42217
Location: North Devon
PostPosted: Sun Jul 07, 24 6:55 pm    Post subject: Greek Style Flatbreads Reply with quote
    

Greek style pitta (flatbreads)
Makes 6 large flatbreads.
 
Ingredients:
1 tsp sugar
2 tsp dry active yeast
160ml whole milk, room temperature
80ml water, room temperature
1 tbsp olive oil, plus extra for greasing and frying
320g strong bread flour, plus extra for dusting
1 tsp salt
 
Method:
Add the first 4 ingredients to the bowl of a stand mixer and mix briefly to dissolve. Leave for 5 minutes until the yeast is bubbling and active. Add in the remaining ingredients and mix on low speed for 6-8 minutes until smooth and elastic, but still quite wet. Transfer to your work surface and lightly shape the dough into a ball using a dough scraper. Lightly grease a bowl with some olive oil and add in the dough. Cover with a clean kitchen cloth, and leave somewhere warm to prove for 45 minutes to 1 hour, or until doubled in size.

Lightly flour your work surface and tip out the dough. Using a knife (or dough scraper), divide the dough into 6 equal pieces. Lightly coat your fingers in flour, then pick up the corners of each piece and press them into the center to form small balls. Flip them over (seam side down), cup your hand over the top of each ball, and rotate in circular motions gently to tighten the shape of each ball. Cover loosely with a clean kitchen towel and rest for 10 minutes. Using a lightly floured rolling pin, roll each ball into a large circle (about 1/2cm thick).

Place a medium non stick frying pan over medium high heat and drizzle in about 1 tablespoon olive oil. Using kitchen paper, wipe the oil over the surface to remove excess and give the pan an even coating. When hot, add in a flatbread. It will start to bubble and inflate. Flip after 1/2 minutes, or when the bottom is beginning to char. Cook for another 1/2 minutes, then remove to a clean kitchen cloth and cover to stay warm while you work through the rest of the dough. Serve immediately.

From the Ottolenghi Newsletter

tahir



Joined: 28 Oct 2004
Posts: 45572
Location: Essex
PostPosted: Sun Jul 07, 24 9:54 pm    Post subject: Reply with quote
    

That’s something I miss now I’ve been diagnosed as coeliac, not had a decent gluten free one anywhere

gz



Joined: 23 Jan 2009
Posts: 8732
Location: Ayrshire, Scotland
PostPosted: Mon Jul 08, 24 7:25 am    Post subject: Reply with quote
    

Try buckwheat flour.
I started using it as we weren't sure if Pirate wasn't tolerating gluten and we had a coeliac friend staying with us as well.
I am using it for sauces and pancakes, thick or thin, and it worked well with yeast for the last batch. Tasted good

dpack



Joined: 02 Jul 2005
Posts: 45947
Location: yes
PostPosted: Mon Jul 08, 24 7:48 am    Post subject: Reply with quote
    

spelt? rye?

buckwheat is good

maize can make rather nice "breads"

many seeds will make a "bread", chestnuts are rather surprising in a very good way

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42217
Location: North Devon
PostPosted: Tue Jul 09, 24 6:39 am    Post subject: Reply with quote
    

tahir wrote:
That’s something I miss now I’ve been diagnosed as coeliac, not had a decent gluten free one anywhere


I'm going to try these with Doves Farm GF strong flour so I'll let you know how they come out. If they're decent I reckon my friend Becki would be super impressed to get flatbreads with her barbecue.

tahir



Joined: 28 Oct 2004
Posts: 45572
Location: Essex
PostPosted: Tue Jul 09, 24 8:51 am    Post subject: Reply with quote
    

sean wrote:
I'm going to try these with Doves Farm GF strong flour so I'll let you know how they come out. If they're decent I reckon my friend Becki would be super impressed to get flatbreads with her barbecue.


That would be excellent, both myself and one of my daughters is coeliac, she literally gets the shits if she eats anything containing gluten, I'm not so bad

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