Ooooh I can’t wait to try these pitas with everything!!! I’ve never even thought about it before but your recipe and method are very inspiring! I do not have a flat bed, can I use a thick base pan? I’m going to try this. Thank you for this recipe. I’ll never buy store bought again!Â, I followed your recipe and another for gyro meat and taziki sauce added red onions no tomatoes as I hate them and fries I don’t have instagram or I would show you photo thanks, These were so easy and worked out perfectly. Thank you for this recipe! 45 mins. Definitely worth a try! In each countries, they have their version of flatbread, and they use it for their sandwiches such as shawarma, falafel or gyrus. This says both 1/2 cup milk and 2/3 c milk in the ingredients list…. Thanks!! Next time I’m going to try a double batch and see how they freeze. We us it for gyros, pizza, and pita pocket sandwhiches. Mel, thank you so much for such a fantastic recipe. I then thought, “Why don’t I try to make flatbread?” Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). I am going to make it over the week-end. It’s fluffy and cooks up perfect every time. I used a breadmaker on pizza dough setting to do the hard work for me, and made giant (13 inch) monster breads on a pancake maker. My first attempt on pita bread was in London, in a tiny kitchen. I love your posts, delicious recipes, and great tutorials! My recipe made ten and at the rate of two every six minutes it took half an hour to do. So, so good. Obviously, I should have won that griddle during your FB live. I’ve made these several times and they are always amazing! I had no idea about the difference between leavened and unleavened flat bread. Should i just double the ingredients, or is that the wrong way to do it? I’ve never ad a great relationship with yeast but the no pocket Greek pita bread was so fun to work with and came out perfect! Hi, This flatbread looks amazing, and your step by step tutorial makes it look so easy! You might be able to google the answer. I have a question though. Can you leave to rise overnight in fridge and then proceed with rolling out and cooking flatbread? I translated the measurements into grams, and it worked very well. 1 tablespoon extra-virgin olive oil Wow! Just wanted to follow up, I made these into pizzas and my family LOVED it. So soft and tasty. On the other hand, unleavened bread are those bread that do not use yeast. 1 hour 20 minutes Dinner was a bit tardy that evening. I have no doubt they will keep in the refrigerator for several days without any deterioration. They also fit well for dipping sauces such as hummus. I just made them and wrapped them in foil. I tried this recipe today with intent to create a copycat taco bell chicken flatbread, these were delicious! Just thought I’d comment in case anyone wanted to make these 100% whole grain. Great recipe, Mel! Thank you!!!! Save my name, email, and website in this browser for the next time I comment. Thank you so much for all your great bread tips! I've been thinking of making flatbread at home and this is really a great chance to do so. One thing I would caution is that it takes a while to cook them on a griddle. What do you cook flatbread on a griddle and bake pitas? I will be putting this one away for future use 🙂, These pocketless pitas are OUTSTANDING! Once I’m done perfecting this yellow cake, they are my next thing to tackle. Turning at 2-3 min..? This will help prevent making the dough hard or crispy which I am sure you don't want this to happen in your bread. Love learning new things! I made this flatbread tonight and it was delicious. Thanks. When the griddle\/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Great recipe! Additional Time: I’ve got to try this… Flatbreads are SO versatile in cooking, and I know these would be put to some kind of delicious use! Your recipes are the best I have seen in years. The mouth feel is great–light and fluffy, but a little bit chewy at the same time. Thanks for sharing the step by step process. This flatbread is a staple in my house! Gradually add the remaining flour until a soft dough is formed. 1 teaspoon salt They serve wraps on soft flatbread. I put some San Marzano tomatoes that I put through the food mill, with mozarella balls cheese and fresh basil. Just made this tonight, and it worked great! Has anyone tried putting the dough in the fridge yet? Fantastic recipe- we love these flatbreads. Isn't it great that the world has so many types of bread. Great to pull out of the freezer for a quick meal like pizza’s, gyros or as a side bread with a stew. I used all purpose flour- King Arthur- and they were perfect Thank you for sharing. Well, that is what my Grandmother told my mother. I substituted almond milk for the milk because of a dairy allergy. I think I have to agree with one of the commenters that Only you could make it look simple. Yes, you can. Sorry that is happening. Nice and soft and they keep forever in the fridge and reheat well. I think you’d get great results as long as you don’t overflour the dough (the cooked flatbread may be slightly less soft/chewy than if using bread flour). Also you might try eliminating the extra gluten. Here’s what’s in it: Pizza dough! Thanks, I came here wondering if anyone had tried pizza with the raw dough. It looks good and smells good. Bake for 7-8 minutes, until cooked through and springy to the touch. One Year Ago: Hard-Boiled Eggs: A No-Fail Method Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Every time I make this or the naan, I get them rolled out into a nice thin circle, but as soon as I pick them up to put them on the griddle, they shrink to about 1/2 the size of the original circle. “Awesome”. I found this recipe and a couple hours later I had a tasty meal! On each ball, roll the dough into a circle shape using a rolling pin. Required fields are marked *. What else could I do to make it easier to roll out? Recommended Products Yes, Jennifer…Catherine is right, there is 2/3 cup warm water and also 1/2 cup warm milk. Finally someone who actually made them. Made these last night for gyros. Hello Mel just wanted to say thanks for the flatbread recipe,there was a flatbread sandwich that i seen on the web that looked really good, so i decided to make it using your recipe for flatbread, grilled chicken, guacamole,thin sliced smoked ham, pepper jack cheese, all i can say is WOW, my wife loved it as did i, this will definitely go in my keeper recipes. This greek flatbread looks great. I had a wonderful sandwich with homemade falafel! The dough should have a very soft texture. It’s perfect for gyros and as an accompaniment to souvlaki with homemade tzatziki sauce. Thank you for just sharing recipes and not fluffing your feathers on things you don’t create. It was SO good. Can you get whole wheat bread flour and if so, have you ever tried to make them whole grain? Just made this tonight and it was perfect, best flatbread recipe I’ve tried to date.  Any advice or suggestions? =). I tried your recipe and by God I will be using it again. Yeast: also, if you want to use active dry yeast instead of instant, let the yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients. Can't wait to try it. Hey Wayne, one thing you could try is brushing a small amount of water on them right before you’re wanting them to be foldable, and microwaving them for 15 or so seconds, just long enough for the water to steam the flatbread. Three Years Ago: New Momma Take-In Tray, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Homemade Flatbread {Greek Pocketless Pitas}","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-11-30","recipeYield":6,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2014\/03\/flatbread2-320x320.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2014\/03\/flatbread2-480x360.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2014\/03\/flatbread2-480x270.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2014\/03\/flatbread2.jpg"],"recipeCategory":"Breads","prepTime":"PT15M","cookTime":"PT6M","performTime":"PT1H5M","totalTime":"PT1H20M","recipeIngredient":["2 teaspoons instant yeast","1 teaspoon granulated sugar","2\/3 cup warm water (about 100 degrees, warm but not hot to the touch)","1\/2 cup warm milk (about 100 degrees, warm but not hot to the touch)","1 tablespoon extra-virgin olive oil","1 teaspoon salt","3 cups bread flour, more or less (see note)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined. Almost like the ones we had in Crete first time of making turned out great. I portioned my dough into eight pieces and each one still took up the entire griddle (a double-burner griddle). Oh. Two Years Ago: DIY Dulce de Leche And they don’t sound toooo tricky. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side. Once it is hot, put the dough into the pan. Been using this recipe 4 a few years now and turns out every time 5 out of 5 for me. Why did I wait so long to make these? Hi Kathryn – I recently got this new griddle because my last one (that I had for 10 years) burned out on me. I had to do your suggestion for active yeast and I only had all purpose flour and evaporated milk but it still came out amazing. None of the stores in our town carry these fluffy pitas. The last couple weeks I have been trying to make flat bread like the flat bread in Taco Bell’s Chalupas. Flatbread Pizza is one of our favorites. This will give a very fluffy and smooth dough. Transfer each flatbread into a plate. Oh wow that is easy to make! You can use flatbread for sandwiches such as shawarma, falafel, gyrus, and shish tawook. gosh, the recipe is amazing! I don’t own a non-stick anything, and was curious if you think I could grease either a cast iron skillet or stainless steel, or use either of them dry? Just made dis now, nd it came out perfect. This is more convenient if you want to use them for other days. A cup of water is 8 oz or about 225 grams but a cup of flour is only 5 oz or about 140 grams. Anything Mediterranean or Greek style is another favorite, so we’ve got the best of both worlds in a fun dish that’s easy to … 🙂. I will never buy pita bread again! Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This recipe is so simple nd straight. Joy – I am not entirely sure what you are asking, but the flatbread and pitas are different recipes so they have different cooking methods. Four more: Big Fat Greek Tacos. I love the idea of setting it on the griddle! I am making your baked shrimp with orzo for dinner tonight and can’t decide on a side dish… Should I make this flat bread recipe or your pita recipe? This is our subculture/Victorian rant for you. If you tried another 10 minutes and it didn’t help, you might try another 10-20 minutes (also, if the dough isn’t soft enough and is just slightly over floured, it can cause this too). Propyra’s ancient Greek recipe has stood the test of time; Greeks today call it Spetsiotic propyra, as the local islanders of the idyllic Greek island of Spetses continue to bake this flatbread everyday even to this day! Save my name, email, and website in this browser for the next time I comment. The only downside is that it definitely has some cool spots (mostly in the corners) that don’t cook as evenly. or until heated through. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel. I usually reheat in the microwave (covered with a damp paper towel) but you could also wrap a stack in foil and reheat in a 250 degree oven for maybe 10 minutes. Basically, this flatbread is extremely versatile; you could use it in so many different ways and it is really simple to make. my family and I love this bread! I have made sure to let the dough rest each time like recommended. After that, add the yeast mixture together with the flour, salt, sugar, and olive oil. My husband just caught me rubbing one on my face, they are so soft. The other three ranted and raved the following night about how great dinner was the night before. Do you think these would work in a bread machine set to the dough cycle? Do they need separated by parchment if stacked, wrapped single, just placed in a zip lock? (Also, don’t over-cook the breads–a light golden brown spotting is what I look for. Yum! There is a small restaurant in town that has THE BEST salads. Mine didn’t turn out nearly as brown but I was afraid to cook them longer because I didn’t want them to dry out. I made these last night for tuna salad sandwiches. HOLY MOLY. Required fields are marked *. Home » Food Recipe » Easy Greek Flatbread Recipe. Thanks!! Print I had a few of them to puff up like pocket pita, and i’m not 100% sure why. I used pizza dough setting and had great results. Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Go directly to your kitchen and make these! Not the dry, flaky pitas that you buy in the store. I have had terrible luck getting one that will maintain a steady temperature! Maybe my griddle a little hotter? ","position":7,"name":"Transfer the flatbread to a plate or work...","url":"https:\/\/www.melskitchencafe.com\/homemade-flatbread-greek-pocketless-pitas-with-a-simple-tutorial\/#mv_create_860_7"},{"@type":"HowToStep","text":"The flatbread can be made, cooked, cooled and frozen with great results. 15 minutes So good. I haven’t tried that, but you could definitely experiment! Have a great weekend. Add the yeast mixture to the flour mixture in batches. 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