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Greek Flatbread

About the Recipe:

This recipe produces soft, fluffy and thick flatbread resembles Middle-Eastern pita bread but does not have a pocket. A little whole wheat flour gives it a darker color and more flavor. Preparing the dough the night before and letting it rise in the refrigerator overnight yields the best texture and flavor. The flatbreads can also be par-cooked and placed in the freezer.
Cutting individual flatbreads into triangles makes for the perfect bite to dip in the various mezze spreads.


  • 5 cups all-purpose flour 

  • ½ cup whole wheat flour 

  • 1 tablespoon salt 

  • ¼ teaspoon pepper  

  • 2 ¼ cups warm water 

  • 1 package active dry yeast 

  • 1 tablespoon honey 

  • 2 tablespoons olive oil, plus more for bowl and grilling flatbreads


  1. In a large mixing bowl, combine the two flours, salt, and pepper.

  2.  In a separate small bowl, stir together the warm water, yeast, and honey. 

  3. Set aside for 5 minutes for the yeast to bloom. 

  4. Add the olive oil to the yeast mixture, stirring to combine, and pour into the bowl with the flours. 

  5. Using a wooden spoon, stir until a dough ball begins to form. 

  6. Dust the counter or other work surface with flour and turn out the dough. 

  7. Working with floured hands, knead the dough for about 5 minutes. 

  8. Divide the dough into 3 ounce, tangerine-sized balls, kneading until smooth. 

  9. Coat a sheet pan with a little olive oil, and place each dough ball on the pan.

  10.  Sprinkle a little flour on the top of each ball.  

  11. Sprayed with non-stick cooking oil and cover loosely with plastic wrap.  

  12. Allow to rise for an hour in a warm place, or until doubled in size. 

  13. Pre-heat a grill to medium heat or use a griddle top or a large non-stick skillet over medium heat. 

  14. On a lightly floured surface, working with one flatbread dough at a time, roll out the dough to about 1/8-inch thickness. 

  15. Brush one side with olive oil and cook the flatbread oil-side down for about 2-3 minutes until it bubbles and puffs. 

  16. Brush the top surface, then flip and cook for an additional 2 minutes or so. 

  17. Transfer the flatbread to a cutting board, and slice into triangles if using for dips.

Prep Time:
Cook Time:

20 Minutes, Blooming the dough 1 hour

25 Minutes



6 Servings

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