Greek Flatbread

From: CabinKat

On Aug 26, 2008

Not quite what I expected from a flatbread. I couldn't bend them without splitting for a sandwhich (which is what my intention for making these were for). They were good for a side-bread for a meal, but I was really looking forward to the sandwhich. I even made them a bit thinner than shown & even waited a day to try again on the folding. Still broke. My BH said this would make a nice pizza crust. Maybe next time?

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: 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!