Best Greek Flatbread Recipes

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GREEK FLATBREAD PIZZAS



Greek Flatbread Pizzas image

This great family meal idea is fast, fresh and packed with the mouthwatering Mediterranean flavors of artichokes, feta cheese, Greek olives and herbs on a crispy flatbread crust. Cathi Schuett - Omaha, NE

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 Italian herb flatbread wraps
1 tablespoon Greek vinaigrette
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/2 cup pitted Greek olives, sliced
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup ready-to-use grilled chicken breast strips, chopped
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place flatbread on an ungreased baking sheet; brush with vinaigrette. Layer with remaining ingredients., Bake at 400° for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 286 calories, Fat 16g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 1035mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

GREEK FLATBREAD



Greek Flatbread image

A few simple ingredients give you one amazing bread. You can also add your own mixture of herbs into this bread... maybe a bit of oregano or coriander?

Provided by Sackville

Categories     Yeast Breads

Time 1h45m

Yield 6 large flatbreads

Number Of Ingredients 5

500 g strong white bread flour
300 ml warm water
7 g powdered yeast
1 teaspoon salt
2 tablespoons olive oil

Steps:

  • Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
  • Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
  • Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
  • This should take about an hour.
  • Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
  • Leave to rise for 10 minutes.
  • Preheat the oven to 240 C or 475 F.
  • Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
  • Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
  • Spray the dough with water and bake for two minutes.
  • Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
  • You want them firm but not hard or brown.
  • Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
  • Great with kebabs!
  • If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

Nutrition Facts : Calories 346.6, Fat 5.4, SaturatedFat 0.8, Sodium 390.9, Carbohydrate 64, Fiber 2.5, Sugar 0.2, Protein 9.1

GREEK YOGURT TURKISH FLATBREAD



Greek Yogurt Turkish Flatbread image

Easy and delicious flat bread (also called Bazlama) that comes together fast, no long wait for rising of the yeast. Great for dipping or sandwich wraps. Cook time is for one, but this makes 10

Provided by Bonnie G 2

Categories     Yeast Breads

Time 20m

Yield 10 7 inch rounds, 10 serving(s)

Number Of Ingredients 8

1 1/4 cups warm water
2 1/4 teaspoons dry active yeast, 1 packet
1 tablespoon sugar
3/4 cup Greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
3 3/4 cups all-purpose flour
1/4 cup finely chopped flat leaf parsley

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.

Nutrition Facts : Calories 202.8, Fat 3.2, SaturatedFat 0.5, Sodium 700.8, Carbohydrate 37.5, Fiber 1.6, Sugar 1.4, Protein 5.2

GREEK FLATBREAD



Greek Flatbread image

Try this beautiful Greek Flatbread to take your taste buds on a Greek adventure! This Greek Flatbread with Feta cheese can be made in under 30 minutes.

Provided by My Food and Family

Categories     Pizza

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 oblong flatbreads (4 oz. each), cut crosswise in half
1/4 cup sliced drained marinated artichoke hearts, with 1 tsp. reserved artichoke marinade
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped tomatoes
2 Tbsp. halved pitted Kalamata olives
1 green onion, sliced
1 tsp. chopped fresh parsley

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.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

GREEK CYPRUS OLIVE ROSEMARY FLATBREAD (ELIOPITA)



Greek Cyprus Olive Rosemary Flatbread (Eliopita) image

This bread is hand flattened after rising and "needled" with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil.

Provided by Olha7397

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9

3 1/2 cups unbleached all-purpose flour, plus extra as needed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon chopped fresh rosemary needles or 1/4 teaspoon dried rosemary
3/4 cup warm water
1/4 cup olive oil, plus extra for coating the baking sheet and the loaf
1 cup green kalamata olives or 1 cup green oil-cured olives, pitted
1 medium onion, finely chopped
1 pinch of whole fresh rosemary needles

Steps:

  • Sift the flour, baking powder, and salt into a large bowl. Stir in the chopped rosemary. Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion. Stir together until fairly well mixed, then gather the mixture into a crumbly ball.
  • Transfer the dough to a lightly floured surface and knead, working in extra flour as needed, until smooth and elastic and no longer sticky, 10 minutes. Form the dough into a ball, cover it with a cloth, and let it rest on the work surface until beginning to rise and starting to feel spongy, 10 to 20 minutes.
  • While the dough is resting, preheat the oven to 375°F Lightly coat a baking sheet with oil.
  • When the dough is ready, flatten it out with your hands into a 10-inch diameter round. Transfer it to the prepared baking sheet and bake until slightly golden, 40 minutes.
  • Brush the top and sides of the bread liberally with oil and sprinkle on the rosemary needles. Continue baking until quite golden, 15 to 20 minutes. Remove from the oven and cool on the baking sheet completely before serving.
  • NOTES: Olive provides the acid element that is needed to activate the baking powder.
  • In this recipe, the reason for sifting the flour is twofold; to ensure that there are no clumps of baking powder in the dough (the taste is not pleasant) and to lighten the flour for the weak leavening.
  • VARIATIONS: Quick Olive Paximadia: Since flatbread starts out rather condensed in texture, elipita makes a fine hard rusk, especially to accompany hors d'oeuvres.
  • You can top the rusks with a pile of finely chopped tomatoes, heap them with dressed sauted chickpeas, or spread them with taramasalata or other pastes. Since they are oven toasted rather than slow baked like traditional paximadia, they can be at hand quickly.
  • Preheat the oven to 300°F Cut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long. Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side. Remove, and brush one side of each slice with olive oil. Or, to keep for later, cool the rusks completely on the baking sheet and then store them in an airtight container. They will keep for up to 6 months.
  • Adventures In Greek Cooking.

Nutrition Facts : Calories 2278.2, Fat 72.8, SaturatedFat 10.1, Sodium 3440.7, Carbohydrate 356.8, Fiber 17.7, Sugar 5.9, Protein 47.4

FETA-OLIVE STUFFED FLATBREAD RECIPE - GREEK.FOOD.COM



Feta-Olive Stuffed Flatbread Recipe - Greek.Food.com image

This is great. Like a wonderful, vegetarian sandwich. A salad and a glass of wine and you've got a meal!

Provided by @MakeItYours

Number Of Ingredients 12

1 envelope dry yeast
1 pinch sugar
1 cup water
1 cup plain yogurt, room temperature
2 tablespoons olive oil
1 teaspoon salt
4 1/2 cups all-purpose flour (or more)
10 ounces feta, crumbled
2/3 cup chopped pitted kalamata olive
2/3 cup chopped mint leaf
2/3 cup chopped cilantro
2/3 cup chopped green onion

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.

GREEK STYLE FLATBREAD



Greek style Flatbread image

I came up with this as a quick lunch for my husband and I. I had some leftover greek style chicken from the other night as well as some peas. Everything else I had in the fridge or pantry. You really could use any kind of chicken and any veggies. This is a recipe that would be very easy to customize. Next time I think I will add some avocado! Hope you enjoy!

Provided by LeAnne Schwarzrock @lsrock

Categories     Flatbreads

Number Of Ingredients 8

2 - pieces of flatbread
2 teaspoon(s) olive oil, extra virgin
2 tablespoon(s) greek yogurt
2 dash(es) onion powder, garlic powder, oregano(dried), salt, and pepper
1 - piece of leftover chicken (cubed)
2 tablespoon(s) leftover peas
1 small tomato(chopped small)
1/4 cup(s) shredded parmesan cheese

Steps:

  • Drizzle the olive oil over the flatbread and then spread the greek yogurt over top.
  • Next, sprinkle the salt, pepper, oregano, garlic and onion powder over top.
  • Now, add the chicken, peas, and tomato.
  • Finally, cover with the parmesan cheese.
  • Bake in a 425 oven for about 5-7 mins. Then, pop under the broiler for about 3 mins.

PLAKOPSY (GREEK FLATBREAD WITH CHEESE AND SPRING ONIONS)



Plakopsy (Greek Flatbread With Cheese and Spring Onions) image

This fried Greek flatbread-stuffed with feta and spring onions-can be filled with chopped herbs for extra flavor. Plakopsy are fried for just a few minutes.

Provided by Olia Hercules

Yield Makes 4

Number Of Ingredients 7

200 ml (7 oz) cold water
1 egg, lightly beaten
450 g (14½ oz) all-purpose flour, plus extra for dusting
400 g (13 oz) feta cheese, crumbled
10 spring onions, roughly chopped
50 ml (2 oz) sunflower oil, plus extra for brushing
Flaky salt

Steps:

  • Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in with a fork first and then with your hands.
  • Flour your work surface really well and knead the dough until it stops sticking to your hands.
  • Mix the feta with the spring onions. Taste and add salt only if needed. Divide the filling into 4 portions.
  • Divide the dough into 4 pieces. Flour the work surface well and roll one piece of dough out as thinly as you can into a 12 inch circle. Moisten the top of the sheet with a little sunflower oil. Take one-quarter of the filling and spread most of it over the rolled-out dough, leaving about a 2 inch border. Then fold two opposite sides of the dough inwards to overlap, brush with a little more oil and sprinkle over the remaining filling, then fold the other two sides over to form a square. Flour and lightly roll over the folded bread, then set aside.
  • Repeat with the rest of the dough pieces and filling.
  • Heat the 50 ml (2 oz) sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching a bit.
  • Let the breads cool for a minute and then eat with some kefir or ayran (a salty yogurt drink).

GREEK APPETIZER FLATBREAD



Greek Appetizer Flatbread image

"Greek seasoning, spinach, kalamata olives and tomatoes offer traditional Greek flavors in this easy-to-assemble appetizer flat bread."

Provided by @MakeItYours

Number Of Ingredients 7

1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
2 teaspoons Greek seasoning or dried oregano leaves
3 ounces fat-free cream cheese, softened
1 cup baby spinach leaves
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olives, cut in half
6 cherry tomatoes, cut in fourths

Steps:

  • Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  • Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 13 to 18 minutes or until edges of crust are golden brown.
  • In small bowl, stir Greek seasoning into cream cheese; spread over crust. Top with spinach, onion and olives. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. To serve, cut into 6 rows by 4 rows. Top each piece with tomato.

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