Greek Flatbread

From: Zaatarbella

On Jul 18, 2008

Awesome recipe. Definitely worth the effort of the risings and rollings etc. I cooked this for about 5 minutes on each side, then turned the oven off and made a smoked salmon spread by MarieAlice to serve them with. They were firmer and cripy on some edges in the end. Perfect in my eyes!!

From: ~heidi~

On Jan 19, 2008

really delicious... I think I may have forgotten one of the last risings but it was still great. Not dry.. very fluffy, filling, and this made quite a bit when I cut into small triangles for hummus (the dough was a little dry though). I did have to cook about twice as long though... about 2 minutes on each side. Thanks for the great recipe!

From: Stephanie in Pittsburgh

On Apr 1, 2004

So good!!!! I was making it for a lemon-cumin bread salad, so I added about a 1/2 teaspoon each of cumin, yellow curry powder, and coriander. The ones that I rolled out thin puffed up like pita bread and the ones that were a little thicker than recommended were more like the flatbread they serve gyros on. All of it was soooo good! I may never buy pita bread again.

From: Deb's Recipes

On Jun 2, 2006

I was somewhat confused by the European measurements for this recipe, and so used a scant 2 cups bread flour, 2/3 cup water, 1 1/2 teaspoons yeast, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano to make 4 eight-inch flatbreads. I cut the pita-like bread into wedges with a pizza-wheel and lightly toasted them for serving with Butter Bean Hummus #105181. This bread is also delicious plain ~ My husband says it would make great pizza crust! Thanks for sharing the recipe!