Greek Yogurt Bread Recipes

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
• Whisk in the Greek yogurt olive oil and salt.
• Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
• Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
• Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
• Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
• When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.