Feta Olive Stuffed Flatbread Recipe Greekfoodcom

Steps:

• In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
• Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
• Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
• In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
• Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
• On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
• Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

Steps:

• For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
• Mix remaining ¾ cup water and yoghurt into yeast mixture.
• Add 2 tblsps oil and 1 tsp salt.
• Mix in flour, ½ cup at a time.
• Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
• Lightly oil large bowl, add dough, turning to coat.
• Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
• Punch dough down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 400 degrees F (200C).
• For filling: Lightly oil 13 inch pizza pan.
• Turn dough out onto lightly-floured surface.
• Divide dough in half.
• Roll one piece out to ¼ inch thick round.
• Transfer to pan.
• Sprinkle filling ingredients over, leaving ½ inch border all around.
• Roll out remaining dough.
• Place over filling.
• Press edges to seal and press dough down to flatten slightly.
• Bake bread until top is light brown, about 25-30 minutes.
• Cool slightly.
• Serve warm or at room temperature.

Steps:

• Preheat the oven to 400° F.
• In a large bowl mix together all the ingredients, except for the olive oil.
• Place a 13 x 9 baking pan in the hot oven for 5 minutes or until it gets very hot. Carefully remove the hot pan from the oven, pour quickly the olive oil on it and brush it all over the pan. (This will ensure that the cheese bread will not stick to the pan).
• Pour the batter evenly onto the hot pan. Sprinkle the feta crumbles evenly across the top, then drizzle with the olive oil. Place the pan in the lowest rack of the oven and bake for about 25-30 minutes, or until the top is golden brown. While baking, poke any air bubbles that might form on the pie with a fork.
• Let cool slightly before cutting into squares and serve.

Steps:

• Heat oven to 400ºF.
• Place bread pieces in single layer on baking sheet; brush with reserved artichoke marinade. Top with cheese, tomatoes, artichokes and olives.
• Bake 10 to 12 min. or until heated through.
• Top with onions and parsley.