Makes 10-12 pitas:
1 cup lukewarm water
2 teaspoons active dry yeast
1 teaspoon sugar
4 cups bread flour
2 teaspoons salt
1 cup plain yogurt
3 tablespoons olive oil
Note: This bread is easy to make with or without a tabletop mixer. if you have one it's best to use it for ease. Otherwise, just knead the dough 3-5 extra minutes by hand.
Place water, yeast and sugar in the bowl of a tabletop mixer. Set aside for 8 minutes to proof. A puffy cloud should form which will prove that the yeast is activated and ready. If this does not happen throw this liquid away and use a new bottle/packet of yeast.
Add the flour, salt, yogurt and olive oil to the yeast mixer and knead on low speed for 8-10 minutes.
Place the dough in a well oiled bowl and cover with plastic or with a clean kitchen towel.
Set aside to rise until doubled in volume.
At this point the dough is ready to be turned into pita breads.
It may also be stored in the refrigerator up to 3 days. If storing in the refrigerator, let it come to room temperature when ready to use and follow the rest of the steps.
Cut the dough into 10-12 equal pieces. Form them into round balls, cover with a kitchen towel and set aside to rest 10-15 minutes. Resting will allow them to be rolled out easier.
Drizzle some olive oil onto your work surface and rub all over as well as on the rolling pin. This works better than using flour to roll out the bread. It will make for softer pitas.
Roll each dough ball into a 6-8 inch in diameter circle.
Cook 1-2 minutes per side on a preheated cast iron pan. Cook over medium-high heat.
Place each cooked bread in a plate and cover with a kitchen towel to keep warm and moist.
This bread keeps well stored in a plastic re-sealable bag in the refrigerator or freezer.
1 and 1/2 - 2 pounds okra
1/2 cup olive oil
1-2 small onions, sliced whole into rounds
2 - 3 garlic cloves, peeled
15 ounces crushed tomatoes
salt and black pepper, to taste
pinch crushed red pepper flakes
1 and 1/2 pounds boneless chicken thigh meat or a whole chicken cut up
1 teaspoon dried oregano
Preheat oven to 450 degrees Fahrenheit, 232 degrees Celsius.
Wash the okra under running water and dry. Snip the tops of the okra and discard.
Pan fry the okra in the olive oil for a few minutes or until some of them get golden. do not cook them through. Remove from heat.
Add chicken to the pan. Either in the center or around the okra for a beautiful presentation.
Pour the crushed tomatoes over the okra and chicken. Season with salt, pepper and crushed red pepper flakes.
Mix to coat everything well so that it is seasoned well.
Add the onion slices atop along with the garlic cloves. The garlic cloves can go in whole or sliced.
Cover with foil and bake covered for 30 minutes.
Remove foil and bake uncovered for 1 hour or until the chicken is completely cooked through, the sauce is thickened and some of the okra is caramelized.
Season with dried oregano or chopped fresh parsley.
Serve with warm bread.
Makes 10 Rolls:
1 cup chocolate hazelnut spread (my recipe)
1/2 cup tasted chopped hazelnuts
5 sheets phyllo
1/4 pound unsalted butter, melted
For the syrup:
1/2 cup sugar
1/4 cup water
juice of 1/2 orange
Optional: powdered sugar and cocoa powder
sliced bananas for serving
Preheat oven to 375 degrees Fahrenheit, 191 degrees Celsius.
Begin by making the syrup.
Combine all of the syrup ingredients into a small saucepan. Mix well and bring to a boil. Cook just until the sugar is dissolved.
Set aside to cool completely.
Cut the phyllo in half and stack covered with a slightly damp towel to prevent it from drying out.
Line a baking tray with parchment paper.
Brush a sheet of phyllo with melted butter. Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts.
Fold the sides of the phyllo pastry over the filling and brush with some melted butter. Roll up and set on the baking pan.
Continue the same process.
Brush the tops of all of the rolls with the remaining melted butter.
Bake in the preheated oven 15-20 minutes or until golden all around.
As soon as the baklava rolls come out of the oven, pour the syrup over them.
Let them soak in the syrup for 5 minutes then flip them over.
If you are not soaking these with syrup just dust them with confectioner's sugar and cocoa powder.
Serve warm over some banana slices.
To make this refreshing and sugar free drink:
8 cups watermelon chunks (about 4 pounds)
4 ounces fresh lemon juice
2 cups sparkling water
8 drops stevia extract, or more
mint for garnish
Note: make 1/2 this recipe more to create ice cubes
Place the watermelon in a blender and blend until smooth.
Pass through a strainer and discard the pulp.
Pour in a serving container and add lemon juice, sparkling water, and desired amount of stevia.
Pour over watermelon ice cubes and serve garnished with mint.
Makes 12 rolls:
1 and 1/2 pounds boneless chicken thighs
salt, to taste
pinch of crushed red pepper flakes or ground black pepper
2-3 tablespoons ground sumac
2 cardamom pods
dash of ground cinnamon
1 cup water
juice of half lemon
1 pound phyllo, thawed at room temperature
about 1 cup, or more of slivered almonds or pine nuts
3-4 large onions, sliced
1/4 teaspoon salt
2-3 tablespoon ground sumac
3/4 cup olive oil
Place the sliced onions in a pot with the olive oil and 1/4 teaspoon salt. Cook over medium high heat for 15 minutes or until caramelized. Keep stirring so that they don't burn. Strain them in a colander and reserve the oil for later.
Add the chicken to the same pan and brown a few minutes on each side. Also season each side with salt, pepper, and a light sprinkling of cinnamon.
Add the cardamom and 1 cup of water. Cover and cook over medium heat 15-20 minutes or until the broth evaporates and the chicken is fully cooked.
Discard the cardamom pods, chop the chicken and sprinkle 2-3 tablespoons sumac over it along with the lemon juice. Mix well. Add salt if needed. Set aside in a bowl.
Place the cooked, drained onions in a bowl and sprinkle in 2-3 tablespoons of sumac. gently mix it well. and set aside.
This can be served as is over warmed up flatbread. Family style. Garnished with slivered almonds or toasted pine nuts.
To make the rolls:
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Take the phyllo out of its packaging and cut it in half before unrolling it.
Drizzle some of the reserved onion oil over two of the strips of phyllo stacking them on top of each other.
Place a teaspoon of the caramelized onions on the bottom part of the phyllo. The part closest to you. Place a tablespoon of the chicken over the onions and sprinkle some almonds on top.
Fold the sides of the phyllo over the filling and roll up.
Place all of the rolls onto a baking sheet lined with parchment paper.
Brush the tops and sides of prepared rolls with the oil. Sprinkle the tops with some salt.
Bake 20-25 minutes or until golden all around.
Serve with tahini sauce or tzatziki.
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Makes almost 2 cups:
1/2 cup tahini paste
1 clove garlic
1/4 - 1/3 cup lemon juice (freshly squeezed)
2-3 heaping tablespoons plain yogurt (optional)
pinch of ground sumac (optional)
salt, to taste
Stir the tahini paste well before measuring it. The oil tends to rise to the top of the container.
Place the tahini paste in a mixing bowl along with the lemon juice, 2 tablespoons yogurt, 1/4 teaspoon salt and mix well.
The mixture will begin to thicken and sieze up. Don't worry!
Grate the garlic into the sauce and add enough warm water to mix it into a smooth paste. Add as much water as you like to achieve your desired consistency. Thick tahini sauce is great if using as a sandwich spread. Thinner tahini sauce is great for drizzling over foods or as a dressing.
When desired consistency is reached, taste for seasoning. Add more lemon juice and/or salt.
Garnish with finely chopped fresh parsley. Sprinkle some sumac over the sauce and serve.
Makes 2 Sandwiches:
2 strips of marinated chicken(or use the recipe below)
2 pita breads
baby spinach leaves
shredded mozzarella cheese
crumbled feta cheese
olive slices (optional)
Serve with: tzaztiki sauce or tahini sauce
Set the oven to the High broil setting. Place the oven rack as close to the heating element as possible. If you have a pizza stone, leave it in your oven so that the sandwiches can sit on it.
To marinate the chicken, use my Broiled Chicken Ladolemono recipe which makes a bigger batch or do the following:
When seasoning a very small batch of chicken strips, sprinkle the seasoning on top as if you were sprinkling salt on fried eggs.
My favorite spices for seasoning chicken breast are:
red pepper flakes (just a few flakes) or ground black pepper
crushed, dried oregano
Begin by drizzling about 1-2 tablespoons olive oil over the chicken, then season with the spices on both sides.
Broil the chicken 5-6 minutes on each side. Remove from oven, cover with foil and allow to rest while preparing the sandwich.
Place the baby spinach leaves over the pita, top with tomato and onion slices, mozzarella and feta cheese.
Place the pita on the pizza stone in the oven. If you do not have a pizza stone, just place the pitas on a metal baking pan.
Broil 1-2 minutes or until the cheese is completely melted and bubbly.
Chop the chicken and place on top of the melted cheese.
Fold the pitas over and serve!
Serve with my tzatziki sauce or tahini sauce.
1 sheet puff pastry, thawed
1/2 cup Pesto Sauce
1 pint cherry or grape tomatoes, halved
1/2 pound halloumi cheese
2 tablespoon olive oil
salt and pepper, to taste
1 teaspoon dried oregano
1/4 cup pine nuts (optional)
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the thawed out puff pastry on a work surface dusted with some flour. Roll it out in either a square or a rectangle. About an inch bigger than it is. If rolling it out into a rectangle, it should fit snug inside a half sheet baking pan (16.5 x 11.38 x 1 inches)
Place the puff pastry in a half sheet baking tray lined with parchment paper.
Using a knife, scour it all along the border (about an inch) to create a crust. Poke holes using a fork all throughout the inside of the border that has been created. This will keep the inside from rising while the border forms into a puffy, flaky crust. Creating a beautiful tart.
Place the sliced tomatoes in a bowl, drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.
Slice the halloumi cheese into squares double the size of the tomatoes.
Spread the pesto sauce along the inside of the tart.
Create a row of tomatoes. Layer the halloumi next and continue until the inside of the tart is filled with halloumi and tomato slices.
Note: If you notice that the Haloumi cheese is running out, cut some of the larger pieces in half.
Sprinkle the pine nuts over the halloumi and tomatoes.
Brush the border of the pastry with the juices from the tomato marinade.
Bake for 20-25 minutes.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!