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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…

Makes Dulcie's List   Makes Cosmin's List


  • 570g strong bread flour
  • 1 ½ tsp salt
  • 1 tsp honey
  • 7g dried yeast
  • 300ml lukewarm water
  • 2 tsp olive oil


  • Calories | 366
  • Fat | 2.5g

Serves | 8 portions

Prep Time | 1 hour 45 minutes (includes proving time)

Cooking Time | 10 minutes


  1. 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 
  1. 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. 
  1. Divide into eight pieces, place on an oiled surface, cover and leave to rise for twenty minutes. 
  1. 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 
  1. 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. 
  1. Cool on a drying rack

Based on a recipe found at

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