TRADITIONAL PITA BREADS
This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.
Provided by Dennis Morazan
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
- Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
- Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 28 g, Fat 4.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 292.4 mg, Sugar 0.1 g
PSOMI - GREEK BREAD
Make and share this Psomi - Greek Bread recipe from Food.com.
Provided by PalatablePastime
Categories Yeast Breads
Time 3h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Sift flour into a mixing bowl and place into a low oven to warm.
- Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
- Remove flour from oven; take 2 cups of flour from the bowl and set aside.
- Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
- Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
- Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
- Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
- Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
- Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
- Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
- Preheat oven to 375 degrees.
- Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
- Cool on a rack when done.
GREEK EASTER BREAD
This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.
Provided by makokiller
Categories Bread Yeast Bread Recipes
Time 3h45m
Yield 16
Number Of Ingredients 10
Steps:
- Mix 2 cups flour and yeast together in the bowl of a stand mixer.
- Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
- Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
- Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
- Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.
- Bake in preheated oven until the middle is baked, 25 to 30 minutes.
- Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 31.2 g, Cholesterol 39.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 201.6 mg, Sugar 14.7 g
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- To prepare this traditional Greek Lagana bread recipe add in a mixer’s bowl the water, yeast, sugar, wine and tahini and mix to combine.
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- Using the dough hook, mix the ingredients (medium speed) for about 7 minutes, until the dough is soft and does not crumble. Depending on the kind of flour used, the weather and many other factors, you may need to use from 500 to 520g flour. Leave 20g of flour aside and add a little bit at a time, until the dough is firm and not too sticky.
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- To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don’t have fresh yeast substitute for dried – just use one third of the quantity stated.
- Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
- Knead the dough a little bit with your hands until it’s elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
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