12 servings
AuthorMyHorioTotal Time1 hrDifficultyIntermediateAlevropita is a specialty of the Epirus region in Greece. This easy to make flatbread is dotted with salty feta, and uses ingredients you most likely already have in your pantry. Pair this flatbread with a greek salad and you've got a great lunch or a light supper.
To make the Alevropita:
Preheat oven to 400 degrees F (200 C).
Place two tablespoons of olive oil and one tablespoon of melted butter into a 13 x 9 (23 x 33 cm) baking dish.
Put the dish in the oven for three or four minutes, or until the butter starts to bubble.
In a medium sized bowl, whisk the egg, milk, and yogurt together.
In a separate bowl, sift the flour and baking powder together. Add the oregano, salt, and pepper to the flour mixture and stir until incorporated.
Add the wet ingredients to the dry, and mix with a whisk until well combined (be careful not to over mix). It will look similar to a pancake batter.
Make sure the butter and olive oil mixture in the baking dish is evenly distributed by spreading it over the bottom and up the sides with a pastry brush.
Pour the batter into the hot pan, spreading it so it covers the whole bottom.
Sprinkle crumbled feta on top.
Mix the remaining one tablespoon of olive oil and one tablespoon of melted butter, and drizzle evenly on top of the batter.
Bake for approximately 30 minutes on the lowest rack of the oven, rotating the pan half way through, or until golden on top and crispy on the edges.
Serve warm while it's nice and crispy!
Alevropita goes well with tzatziki and a greek salad.
Hint:
Don't be afraid to be creative!
Try adding one or two extra ingredients for added flavor, such as:
sliced kalamata olives, crushed garlic, chopped onion, chopped red or green pepper, sun-dried tomatoes, or sesame seeds.
See more delicious bread recipes here.
Enjoy!
Ingredients
Directions
To make the Alevropita:
Preheat oven to 400 degrees F (200 C).
Place two tablespoons of olive oil and one tablespoon of melted butter into a 13 x 9 (23 x 33 cm) baking dish.
Put the dish in the oven for three or four minutes, or until the butter starts to bubble.
In a medium sized bowl, whisk the egg, milk, and yogurt together.
In a separate bowl, sift the flour and baking powder together. Add the oregano, salt, and pepper to the flour mixture and stir until incorporated.
Add the wet ingredients to the dry, and mix with a whisk until well combined (be careful not to over mix). It will look similar to a pancake batter.
Make sure the butter and olive oil mixture in the baking dish is evenly distributed by spreading it over the bottom and up the sides with a pastry brush.
Pour the batter into the hot pan, spreading it so it covers the whole bottom.
Sprinkle crumbled feta on top.
Mix the remaining one tablespoon of olive oil and one tablespoon of melted butter, and drizzle evenly on top of the batter.
Bake for approximately 30 minutes on the lowest rack of the oven, rotating the pan half way through, or until golden on top and crispy on the edges.
Serve warm while it's nice and crispy!
Alevropita goes well with tzatziki and a greek salad.
Hint:
Don't be afraid to be creative!
Try adding one or two extra ingredients for added flavor, such as:
sliced kalamata olives, crushed garlic, chopped onion, chopped red or green pepper, sun-dried tomatoes, or sesame seeds.
See more delicious bread recipes here.
Enjoy!