live from greece! it's greek flatbread

Name: Live from Greece! It's Greek Flatbread
Prep time: 55 min
Cook time: 20 min
Yield: 32
Cuisine: Greek
Ingredients: ## OLIVE AND FETA MIXTURE:; 1 cup(s) kalamata olives, pitted and minced (read recipe intro); 3-6 clove(s) garlic, peeled and minced; 8 ounce(s) feta, crumbled (myzithra would be a fabulous in addition to the feta!); 2/3 cup(s) walnuts, chopped small; 1/2 cup(s) raisins (i used a mix of dried fruit including flame & golden raisins, currants, tart cherries & cranberries); 2 tablespoon(s) olive oil, extra virgin; ## BREAD DOUGH:; 2 cup(s) milk; 1/4 cup(s) butter, softened; 6 1/2-7 1/ cup(s) unbleached white all-purpose flour; 4 1/2 tablespoon(s) active dry yeast; 2 teaspoon(s) salt; 2 tablespoon(s) sugar; 2 - eggs

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C G

Vallèe du Willamette, OR

Updated on Jun 27, 2016

I found this recipe several years ago in a cookbook that belongs to my brother (but I forget to write down which cookbook!) The walnuts and dried fruit are my addition to the recipe. I always prep my bread dough in a KA stand up mixer. Also, I chose a variety of imported olives from various sources including Greece, Spain, France, Morocco, Peru, etc. A drizzle of extra virgin olive oil on the still hot bread was so delicious! Savory, salty, sweet, tart...

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prep time 55 Min

cook time 20 Min

method Bake

yield 32 flatbreads

Ingredients

OLIVE AND FETA MIXTURE:
1 cup kalamata olives, pitted and minced (read recipe intro)
3-6 cloves garlic, peeled and minced
8 ounces feta, crumbled (myzithra would be a fabulous in addition to the feta!)
2/3 cup walnuts, chopped small
1/2 cup raisins (i used a mix of dried fruit including flame & golden raisins, currants, tart cherries & cranberries)
2 tablespoons olive oil, extra virgin
BREAD DOUGH:
2 cups milk
1/4 cup butter, softened
6 1/2-7 1/ cups unbleached white all-purpose flour
4 1/2 tablespoons active dry yeast
2 teaspoons salt
2 tablespoons sugar
2 - eggs

How To Make live from greece! it's greek flatbread

Step 1

Prepare the BASIC YEAST BREAD DOUGH: Line two baking sheets with parchment paper; set aside.Turn out the bread dough onto a lightly oiled work surface; divide in half. Keep the other half covered.

Step 2

Divide the one half of dough into 16 equal pieces. Form each piece into a ball. Cover with a towel and let rest 5 minutes.
Step 3

Flatten each ball of dough to 1/2" thickness. Place each ball 2" apart on the prepared baking sheets. Whisk together the two eggs. Brush dough with the beaten eggs. Note: I skipped the egg wash for the test recipe.
Step 4

OLIVE AND FETA MIXTURE: In a non-reactive mixing bowl combine the kalamata olives, garlic, feta cheese, walnuts, dried fruit and olive oil.
Step 5

Divide half of the olive mixture into 16 equal portions. Garnish each dough ball with 1 portion of the olive mixture pressing the topping into the dough slightly with the palm of your hand.
Step 6

Cover with a tea towel; let rise 45 minutes. Repeat with the remaining half of dough.
Step 7

Preheat oven to 400 degrees. Place a small ovenproof pan in the oven on the lowest rack.
Step 8

Sprinkle tops of dough with coarse salt, if desired. Note: I skipped the coarse salt because feta cheese is quite salty.
Step 9

Place the baking sheet in the oven. Carefully place 4-5 ice cubes in the small ovenproof pan then immediately close the oven door.
Step 10

Bake the bread 15-20 minutes or until lightly browned. After removing from the oven, transfer the bread to a wire rack to cool.
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