Phthois Honey Feta Griddle Bread Recipes
ROASTED FETA WITH HONEY
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
Provided by Sara Dickerman
Categories dinner, easy, for one, lunch, quick, weekday, dips and spreads, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
- Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
PHTHOIS - HONEY-FETA GRIDDLE BREAD
Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.
Provided by ThatSouthernBelle
Categories Breads
Time 34m
Yield 12 flat breads, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mash the cheese, honey and salt together until well combined.
- Add the flour and mix until a dough forms.
- Turn the dough out onto a work surface and knead briefly.
- Cover with plastic wrap and allow to rest at room temperature for about 20 minutes.
- Divide the dough into 12 equal pieces.
- Lightly flour a work surface and roll each piece into a very thin circle about 3 inches in diameter.
- Lightly oil a nonstick griddle and heat over medium-low heat.
- Grill each circle until golden or about 1 minute per side.
- Oil the griddle after each use.
- Serve warm topped with a dash of honey.
Nutrition Facts : Calories 112.1, Fat 4.4, SaturatedFat 3, Cholesterol 17.8, Sodium 417.9, Carbohydrate 14.5, Fiber 0.3, Sugar 6.6, Protein 3.9
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