I have looked at the other wrap bread recipe also, and wondered if you know a restaurant called Olga’s Kitchen. Would a milk alternative work for this recipe (such as unflavored almond milk)?   Enjoyed immensely with homemade hummus, cucumbers & feta. I think it may have something to do with the soft side of the bread hitting the very hot skillet. Try the all-purpose flour. It looks good and smells good. My husband kept telling me that the flatbread was better than any flatbread he had EVER eaten in any Mediterranean restaurant! Turned out so good, I was able to roll my meat in the flat bread. Does that help? What else could I do to make it easier to roll out? I have made this a handful of times and love the results!! Have a great weekend. I made these yesterday using the 1/4 cup of wheat gluten and 100% white wheat flour. I miss read it and used all milk And I used mine to eat with vegan almond feta, dipped in olive oil / lemon juice / oregano. My problem is I can’t make them soft enough to fold over without cracking. I haven’t used it myself but I think it could work. i am obsessed with all your recipes and one this has become such a family favourite!! I have made this recipe several times, and love it each time! Thank you, this is going to be my go to recipe for pita. So, I ended up with thicker bread than I would have liked, but it tasted so good that nobody cared. Easy to follow, and fabulous results. Thank you for this recipe! Knead the dough for 4-5 minutes until it is soft and smooth. I made a burrito-type filling to put in them with lettuce and cheese. I didn’t realize I’d need to add more active dry yeast, so I used the same amount and just proofed it first. Other delicious Middle Eastern and Asian dishes you can eat with my Greek Flatbread include Makdous or Butter Chicken. Thanks, Mel! Can you use all purpose flour instead of bread flour?? How to make flatbread - step by step Place Greek yoghurt in a mixing bowl and give it a stir. I rely heavily on your tutorials. You can double all of the ingredients straight across. One at a time in a frying pan would be a lengthy process. I’ve never had much luck with breads but after reading your yeast tutorial and following your very detailed instructions I had my first success! Next time I’m quadrupling the recipe so I can always have some in the freezer for a quick meal! I was amazed that these were still fantastic despite my mistake!! I’ve made these twice and my family really loves them! Season with a little salt and … Totally amazing. I just tried it with ap flour and a little ww flour. There has been another request to have them available again for an evening snack tonight. Tonight I made them just for gyros and they were wonderful. I’ve never adapted it that way, you’d have to experiment cutting down the measurements. Good! We ate them with souvlaki, tzatziki and Greek salad. My kids will love it Thanks!!! my oldest did not have dinner with us the night I made the pocketless pita and chicken gyros. I think this dough needs to be well hydrated and even a little sticky to the touch for it to remain soft and pliable when cooked. My daughter made hers into a pizza. This easy flatbread dough recipe can last in the freezer for up to 1 month. Good luck! I wanted to try a pear/blue cheese/red onion flatbread recipe I saw. We put deer meat dredged in flour cooked in a little olive oil, onions and garlic in another for my husband and for mine I put Nutella on it with toasted pumpkin seeds. Wayne (85 year young). I never comment on recipes, but this is the second one of yours I’ve made now and they’ve both been hits! I’ve made my own tzatziki sauce and Greek chicken go go with them. These were so easy. Good luck. I just found your website. In a separate large bowl, add the flour, 1 tablespoon of olive oil, salt and sugar. Good morning Mel. Great recipe! Mix and Knead the dough. So fun and delicious!! Finally someone who actually made them. Thanks for sharing! Realized halfway through the process of cooking these that there was NO WAY my family was going to be satisfied with only one batch— the second batch is rising now! }, https://www.amazon.com/gp/product/B005FYF3OY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1, https://www.melskitchencafe.com/tutorial-working-with-yeast/, https://www.melskitchencafe.com/soft-wrap-bread/, http://www.klostermanbakery.com/products/flat-bread-thins-and-pita.php, http://glutenfreeonashoestring.com/naan-bread/, 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), 3 cups bread flour, more or less (see note). Greek Chicken Flatbreads with Tzatziki Recipe - olivemagazine Hey if you can’t make them round you are likely to not get a good husband. My kids and I all loved them! This flatbread looks amazing, and your step by step tutorial makes it look so easy! Do I still add the amount of water you call for on top of the yeast mix? We’re so excited to have this recipe to use [many times] in the years to come. Las preparé esta mañana y estoy encantada!!! I also only add just enough flour for the dough to form correctly, instead of dumping it all in. I’ll be making these again and properly next time! Falon Bentley – I let them cool, stack them and put them in a freezer ziploc bag. The gyro bread looks so delicious! I have kids who loves flatbread. Thanks so much for this site!Â, I don’t think that’s crazy at all! I have a question…I want to mKe pizza with these, do I cook the dough on the skillet first so the dough is cooked then add my toppings to the cooked dough and heat it up in the broiler?Â, Hi need clarity on substitution of bread flour. ever! With this bread, I don’t have to worry about that. It was fantastic. I’m excited because these really look like the real deal! Oh I love a good flatbread! 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. Making a Greek flatbread dough recipe is easier than I thought. THIS page will show you my favorite griddle among many other of my beloved kitchen items. Use your hand to roll the dough into a long cylindrical shape. I used half whole wheat flour and half white bread flour with no issues at all. Thank you for sharing your recipes! Two Years Ago: DIY Dulce de Leche Not that you need another rave review of this wonderful bread, but I’ll add mine anyway! Knead the dough for 4-5 minutes until it is soft and smooth.Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.Divide the dough into six or eight equal pieces. I made the recipe today for the first time. Thank you!!!! But you might have better luck than me! Very easy to make. This is me—pumping myself up with Yes Carol you can do this. Hi Mel! These are the perfect pitas for gyros. You might be able to google the answer. Sure, I don’t see why not…just take it out of the refrigerator in time to come to room temperature before making the flatbreads. Flatbread Pizza is one of our favorites. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need … Thanks Gunner (: I loved these! Hi Mel- I have the dough for these rising right now. Yes, you can. I COMMEND YOU FOR THIS! Doing it for my sons 11th bday party tomorrow. Mel I am addicted to your cooking sight. =) ) I cannot wait to try more of your bread recipes. So, I have cake flour and ap flour. Made these last night. Maybe my griddle a little hotter? This sounds great. In my experience, if you mix the instant dry yeast with boiling water or your dough is too salty, it will weaken the growth of this yeast, which will not cause the flatbread dough to grow.Note: the yeast is important ingredient that will help make the dough soft and fluffy. Thanks for the great recipe! Let me premise by saying I always manage to mess recipes up. Or maybe I need a better quality flour? Homemade flatbread is the best! First I did exactly as written then second time used some white whole wheat flour as your notes suggested. Now I have a new foodie crush and by the tingling in my butt and legs, I have been sitting here waaaaaaaaaaaaay longer than I expected. These look awesome! Any more than that and you may want to cut down the water from the recipe list. I just made them and wrapped them in foil. This Greek flatbread pizza recipe has all the flavors of spanikopita and chicken souvlaki mixed together and then its topped off with the best homemade tzatziki. It is best served the day it is made but can be reheated gently the day after, if needed. These are great! Hi Judith! I had a wonderful sandwich with homemade falafel! Tasted lovely though. I want to try this pita bed. If you don’t have gluten you can certainly try all-purpose flour. I've always wanted to get a good recipe for flatbread. Peter – Yep, just double the ingredients. 🙂 mine don’t bubble and brown as nice as your photos though…I’m using an electric griddle at 315 degrees. I just made these and they look like they came put gorgeous! Head straight to the recipe. Excellent bread. Great to pull out of the freezer for a quick meal like pizza’s, gyros or as a side bread with a stew. Excelente!! Or would it be better to make a separate batch? Also, I have no griddle I just cooked them in a hot, dry frying pan… it was difficult to get the temp right- too hot and they quickly went dark – not hot enough and they didn’t ‘bubble’. This was the first time for the flat bread, will make more for sure. Fantastic recipe- we love these flatbreads. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees).  I used White Lily flour, which I like for your naan bread. They are awesome! Please leave a comment on the blog or share a photo on Instagram. I’m far from an expert on gluten-free food but maybe that recipe could help adapt the one I posted today (or even better, could become your go-to flatbread recipe!). Thank you so much Mel!!! I’ve had this one before and it’s pretty good: I did use all bread flour and loved it. thaaank you for sharing this! I’ll definitely be making again.  Any advice or suggestions? Hi Tatjana, yes I think I’d recommend a bit less flour. 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! Mel, I have to say this to you. I cook it is ok but after an hour its becoming hard. i just add double the sugar and salt for more flavor. I don’t own a griddle. After that, add the yeast mixture together with the flour, salt, sugar, and olive oil.  Can this dough be made a day ahead. 1 teaspoon salt Once it is hot, put the dough into the pan. I just made this dough last night, let it rise once, then punched the dough down and refrigerated it overnight becaise I want freshly made pitas. They are amazing. I must confess u re wonderful. I doubled the recipe and had delicious pulled chicken flatbread wraps for dinner. Bosch Universal Stand Mixer Thank you so much for all your great bread tips! Sometimes if the individual breads have cooked too long, it can cause them to break apart when rolling (or if the dough was over floured). My family will LOVE me!! I’m honestly surprised how well they turned out. Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Mel, these are unreal! This looks fantastic! I make a variety of flatbreads, I have to try this soon. I always have these ingredients on hand so there is really no excuse why I can’t start making some! Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Thank you so much! Who knew pita recipes could vary so? If we have left overs I turn them into pizzas. I made these last night and we had Greek tacos – they were a hit. I haven’t tried that, Jayme but usually yeast dough does quite well refrigerated (it might taste slightly yeastier after a few days) as long as it comes to room temp before rolling/baking. I am thrilled to have discovered your website. This will give a very fluffy and smooth dough. Yum! Moist, pliable, AWESOME. Set the dough in the bowl … We’re having the Big Fat Greek Tacos tonight (which we eat fairly often), but this is the first time I have made the flat bread. Thank u so much. So good. … Thanks.Â. Would it be worth trying with a gluten free flour or a colossal failure? Can't wait to try it. Or do you completely omit the active/instant yeast? Cover the dough with plastic and then a round plate. These turned out excellent! Hi Wayne – that is discouraging! I have a portable gas stove and frying pan to hear everything up and am about to go to the desert with my husband where we will be having gyros sandwiches…. Can you make the dough in a bread machine? Keep kneading until the dough become soft and smooth. I always double or triple this batch, fire up the griddle and cook my heart out so I can freeze these babies to pull out at a moment’s notice. What can I put insead of the milk? My guess is those recipes probably don’t use yeast. So good. Mixing Bowl 1/2 lamb &1/2 ground beef. 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. These are so yummy—my kids insist we make extras so they can heat them up for snacks with butter and cinnamon sugar. Maybe I’ll have to try them both to see. Thanks for this recipe. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). At this stage if left in the fridge overnight should it be okay to divide and roll out? I used these with alton brown’s recipe for gyros. Love the pizza idea! So much better than anything store bought. I made this tonight and couldn’t believe how amazing they turned out! In this post, I will be showing you how to make my version of Greek Flatbread Recipe. Thank you for just sharing recipes and not fluffing your feathers on things you don’t create. That’s a good question, Chris. I think I will try cooking these on that. The dough is on its 60 minute proof and I’m wondering if I should put it in the fridge like this now until I need it tomorrow or if I should have done that before proofing. This Greek pita bread recipe is super delicious, easy and quick. I’ll have to get my gumption up to make these after my last disaster. Thanks for sharing the recipe. If you like to know to more, here is the full instruction of Greek Flatbread Recipe. I have a question though. Once they are cooled, after baking, I stack them and put them in a freezer ziploc bag. Scrumptious! I would like to try this recipe I cannot find the dough hook can I mix in food processor? I am horrible at baking! the measurements were right on point and your extensive notes really helpful. What kind of griddle do you use? Homemade Flatbread {Greek Pocketless Pitas} Definitely adding this to our rotation with my famous grilled chicken kabobs!! It’s fluffy and cooks up perfect every time. I didn’t have bread flour or gluten so I used one third all-purpose flour and two thirds whole wheat flour. Had one today with hummus, still soft and not dried out. Absolutely delicious, and now I have my friends making them too! I cooked mine in a cast iron pan. I made 8 and used 4 of them for pizzas. … This recipe is so simple nd straight. Thank you so much. Isn't it great that the world has so many types of bread. My old one is dying and if you have one to recommend, it’ll guide my next purchase! I am very pleasantly surprised as the stores are all out of Greek gyro bread here in my area.Â. This greek flatbread looks great. So just a word to the wise: make them smaller unless you want ginormous breads. Wish I had them on hand for lunch today! So obviously it’s not a big deal. It also works great to use leftovers for pizza.Â. 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. © Mel Doubled the recipe and it made exactly 16. Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. Thanks Amy. Products; Our Team; Distributors; Formulas; Reference Expand Reference. Hey Andrea – I have a tortilla press but have had lousy luck using it for this recipe. Thanks for this! 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 believe someone mentioned (on this post or another, I can’t remember) that they roll out between sheets of greased parchment paper. I tried this recipe today with intent to create a copycat taco bell chicken flatbread, these were delicious! The ingredients in this recipe pack in all the delicious fresh, briny, creamy & tangy elements of a good Greek salad with a nutty, hearty crust underneath. Try increasing the temp of your skillet or griddle just slightly and undercooking them slightly, if needed, in order for them to stay soft. I made these this morning. Four more: Big Fat Greek Tacos. I wouldn’t recommend using the cake flour in this recipe. Just made this tonight, and it worked great! I love seeing all the goodness you are whipping up in your kitchens! Hopefully they last until dinner because last time I was eating them plain! Sometimes I misread things too, so no worries. For example, I made a sauteed chicken liver, and we love eating this dish with this bread. Here are the list of ingredients below: My Greek flatbread dough recipe is leavened bread which mean that I am using a raising agent like yeast to help grow my dough. Yummy! Once the dough grow, transfer into a clean and empty table. Is that weird?? These were delicious. I love flatbread…I’ve made naan at home, but not pitas like these…they look fabulous! Do they need separated by parchment if stacked, wrapped single, just placed in a zip lock? They look perfect! I am in the process of shopping for one. I first made them for your Greek tacos and it was such a good combo. This is the second recipe i have tried. I want to try the little pizzas you mentioned. I’m not sure how much water you added at the beginning to proof the yeast. 🙂 Just saw the recipe and went with it for lunch today. Thank you. I have looked high and low for this recipe. ♥. I made chicken wraps with some grilled chicken, potato wedges, tomatoes, fried mushrooms and sweet corn. :) I made my fifth try at it today. Leave it for 1 to 2 hours. I use leftover french dip meat to make Gyros with these. This recipe just saved my dinner tonight! ), and the turned out amazing!!! I guess these are “flatbreads” We made medium/small pizzas in a 450 degree oven, and they took between 6-8 minutes to cook, but my oven runs a bit hot and I also have one of those pizza pans with the holes in the bottom which I think helped it to cook through faster without burning. In fact, we made it two nights in a row. Add the yeast mixture into the dry ingredients. Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes. Thanks for the recipe! They serve it with a wedge of lightly buttered, rosemary-garlic flatbread that is to die for! Fast, easy, perfect. We love these for personal pan pizzas at our house. By that time, the dough will not stick to your hand. Do not whisk together yet. The first time I made them I pan seared them, added some crushed garlic, cilantro, and butter to the tops and oven roasted them for a minute to make a garlic naan. This is terrific bread! Thanks AGAIN for an easy, great recipe. For the first time in my experience working with yeast, I am so filled wit joy. It is best served the day it is made but can be reheated gently the day after, if needed. I haven’t tried refrigerating the dough, Jen, but I wonder if you could roll them out, stack them between sheets of parchment (they might stick to wax paper), refrigerate and then cook as needed? This flatbread is a staple in my house! This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. They have the best gyro sandwiches (also spinach pie!) I’ve been meaning for so long to make the soft wrap bread, but never got around to buying the potato flour. It is like two styles combining; perfect. These look especially delicious. I made these yesterday on a cast iron griddle (lightly greased with cooking spray before each bread) and they were fantastic! However it is a common bread type all over the world. Add few drops of flour on the table before rolling each pieces of ball. Great recipe! Cover it and leave it for 1 to 2 hours. Instructions were great and execution went through swimmingly. Olives and artichokes, for savory, briny flavor I used all purpose flour- King Arthur- and they were perfect 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. So fast & easy! Am I using too much flour or the wrong type of flour? Your yeast breads are always spot on…and I love them. I would love to make these for my fiance’s birthday, but I don’t know that I will have time to do everything in one go. I was wondering if your ever use a tortilla press. Heck I don’t have the time to make them anymore. Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter. 🙂. But all in all a success! Now we live in Florida and I haven’t found a flat bread or pita that I like. Yes! Avoid mixing the yeast with hot water or hot milk since this will kill the yeast and slow down the growth of the dough, Avoid using sea salt since a salty dough will weaken the effect of the yeast. I found that very lightly oiling the surface before I rolled them out worked well ( taken from another recipe) . Definitely worth a try! Flatbread is very popular and widely used in the Middle East, South and Southeast Asia and other Mediterranean countries. I wonder if that would help? Thanks. Fresh off the skillet they are the best thing. For this recipe, I’d probably add 1/4 cup wheat gluten and then knead for a couple minutes longer. It says 2/3 C warm water and 1/2 C warm milk. I love the idea of setting it on the griddle! They will be transporting falafels to our mouths. This easy and very flavorful appetizer is perfect for serving to guests! Sounds to me like you may need to cook them for less time. Especially when it involves dough. I wanted to make Gyros tonight with our leftover Easter lamb, and found your recipe for the flatbread through google. The earliest form of bread. Easy and the perfect texture for gyros, pizza, and breakfast sandwiches. Use your hand to mix it together.  Perfect recipe, thank you! We have limited bread and wanted yummy wraps, so I googled and stumbled upon your blog. I am going to make it over the week-end. Thx. I will be putting this one away for future use 🙂, These pocketless pitas are OUTSTANDING! John – One of the liquid amounts is milk (1/2 cup) and the other is water (2/3 cup). Convinced that this recipe came the closest to working but still not soft to! Are fab – just what i ’ ve made these twice as bread... Had this one!!!!!!!!!!!!!!!!!... Yeast next time i comment ve tried many rexipes already but i m! 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