These were added to our Greek menu primarily to accompany the main course (σουβλάκι) but of course we ate them with our soup (φασολάδα) as well. I made them at 1am after a long day at work, I probably should have finished an hour before I did, I was very firmly in the ‘I don’t give a fuck how they fucking look’ stage of tiredness by the time it came to shaping the dough. Slop, that one looks like a boomerang, fine that will do, slap, this one’s a scottie dog, well ok then. Thankfully they’re one of the simpler breads to make and they taste good so lack of uniformity aside I put this down as one of my successes.
Yet another wet dough here. Add a tiny bit more flour if you really must but don’t overdo it otherwise your bread will be tough as f…
- 570g strong bread flour
- 1 ½ tsp salt
- 1 tsp honey
- 7g dried yeast
- 300ml lukewarm water
- 2 tsp olive oil
NUTRITIONAL CONTENT PER PORTION
- Calories | 366
- Fat | 2.5g
Serves | 8 portions
Prep Time | 1 hour 45 minutes (includes proving time)
Cooking Time | 10 minutes
- Dissolve the honey and yeast in the water. Cover and leave for ten minutes in a warm draft-free place to allow the yeast to activate
- Stir all the remaining ingredients together in a large bowl make a well in the centre and pour in the yeast mixture. Continue stirring until a dough begins to form. Turn out onto a work surface and knead for ten minutes until you have a smooth dough. Cover and leave to rise in a warm draft-free place for approximately one hour until doubled in size.
- Divide into eight pieces, place on an oiled surface, cover and leave to rise for twenty minutes.
- Preheat the oven to 200˚ Put a large pan of water at the bottom of the oven to steam, and put a baking tray on the top shelf to heat
- Roll each piece into an oval of 0.5cm thickness. Bake in batches for approximately ten minutes until they inflate. Be quick, don’t let the heat out of the oven.
- Cool on a drying rack
Based on a recipe found at www.womenonly.gr