Servings 12
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 your oven to 400 degrees F (200 C).
Place two tablespoons of olive oil and one tablespoon of melted butter into an extra-large baking pan. I use a 15-1/2 inch (39-40 cm) round pan with 1-1/2 inch (3.5-4cm) sides.
Put the pan in the oven for three or four minutes, or until the butter starts to bubble.
In a medium sized bowl, whisk the two eggs with the milk.
Add the flour, salt, oregano, and baking powder together in a separate bowl.
Slowly add the flour mixture to the wet ingredients, and mix with a whisk until there are no lumps (careful not to over mix however).
What you want to end up with is a pancake batter consistency.
Make sure the butter and olive oil mixture in the baking pan is evenly distributed by spreading it evenly all over the bottom 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 on top of the batter.
Bake for approximately 30-35 minutes on a lower rack of the oven, rotating the pan half way through, or until golden on top, crispy on the edges, and golden brown underneath.
Hint: At this point, you can take the alevropita out of the oven, cut it in half while still in the pan, take a spatula and turn each half over and put it back in the oven for three or four minutes so that both sides have a beautiful golden color.
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 your oven to 400 degrees F (200 C).
Place two tablespoons of olive oil and one tablespoon of melted butter into an extra-large baking pan. I use a 15-1/2 inch (39-40 cm) round pan with 1-1/2 inch (3.5-4cm) sides.
Put the pan in the oven for three or four minutes, or until the butter starts to bubble.
In a medium sized bowl, whisk the two eggs with the milk.
Add the flour, salt, oregano, and baking powder together in a separate bowl.
Slowly add the flour mixture to the wet ingredients, and mix with a whisk until there are no lumps (careful not to over mix however).
What you want to end up with is a pancake batter consistency.
Make sure the butter and olive oil mixture in the baking pan is evenly distributed by spreading it evenly all over the bottom 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 on top of the batter.
Bake for approximately 30-35 minutes on a lower rack of the oven, rotating the pan half way through, or until golden on top, crispy on the edges, and golden brown underneath.
Hint: At this point, you can take the alevropita out of the oven, cut it in half while still in the pan, take a spatula and turn each half over and put it back in the oven for three or four minutes so that both sides have a beautiful golden color.
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!