live from greece! it's greek flatbread

★★★★★ 1
a recipe by
Vallèe du Willamette, OR

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...

★★★★★ 1
serves 32 flatbreads
prep time 55 Min
cook time 20 Min
method Bake

Ingredients For live from greece! it's greek flatbread

  • 1 c
    kalamata olives, pitted and minced (read recipe intro)
  • 3-6 clove
    garlic, peeled and minced
  • 8 oz
    feta, crumbled (myzithra would be a fabulous in addition to the feta!)
  • 2/3 c
    walnuts, chopped small
  • 1/2 c
    raisins (i used a mix of dried fruit including flame & golden raisins, currants, tart cherries & cranberries)
  • 2 Tbsp
    olive oil, extra virgin
  • 2 c
  • 1/4 c
    butter, softened
  • 6 1/2-7 1/ c
    unbleached white all-purpose flour
  • 4 1/2 Tbsp
    active dry yeast
  • 2 tsp
  • 2 Tbsp
  • 2

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

  • 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.
  • 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.
  • 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.
  • 4
    OLIVE AND FETA MIXTURE: In a non-reactive mixing bowl combine the kalamata olives, garlic, feta cheese, walnuts, dried fruit and olive oil.
  • 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.
  • 6
    Cover with a tea towel; let rise 45 minutes. Repeat with the remaining half of dough.
  • 7
    Preheat oven to 400 degrees. Place a small ovenproof pan in the oven on the lowest rack.
  • 8
    Sprinkle tops of dough with coarse salt, if desired. Note: I skipped the coarse salt because feta cheese is quite salty.
  • 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.
  • 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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