12 servings
AuthorMyHorioTotal Time2 hrs 30 minsDifficultyBeginnerGreeks love their bread, whether it's pita bread, village bread, or flatbread. This easy bread recipe comes together very quickly, and doesn't take any kneading on your part.
Serve with any greek meal or meze you like!
To make this easy bread:
To a stand mixer, add flour, salt, sugar, and yeast.
Turn the mixer onto low speed, mixing all the dry ingredients with the dough hook attachment until everything is incorporated.
Add two cups of lukewarm water and mix on medium speed until the water is absorbed and the dough starts coming together.
Mix on medium/high speed for three or four minutes. The dough will detach from the sides of the mixing bowl, but will still seem a bit sticky.
Take the mixing bowl off the stand, leaving the dough in the bowl.
Pull off any excess dough stuck to the dough hook attachment and add to the mixing bowl.
Cover the mixing bowl with a tea towel and set aside in a warm spot to rise for 1-1/2 hours, or until the dough has doubled in size.
Generously butter a three quart oven proof bowl. I use a heaping tablespoon or more of butter.
Hint: I use a glass oven-proof mixing bowl so I can see the sides of the bread as it's baking, and can leave it in the oven until it turns the right shade of golden brown.
Using a fork, scrape the dough away from the sides of the mixing bowl (towards the center) and transfer it into the baking bowl.
You may feel that it is a bit sticky, but that's fine.
Set aside, but don't cover.
Preheat the oven to 425 F (220 C) and let the dough rise until the oven gets up to temperature (10 - 15 minutes).
Bake for 15 minutes at 425 F (220 C), then reduce the oven temperature to 375 F (190 C) and continue baking for 30 - 35 minutes longer.
When the bread is golden brown all over, remove from the oven.
Turn upside down onto a cooling rack. It should easily fall out.
See more bread recipes here.
Enjoy!
Ingredients
Directions
To make this easy bread:
To a stand mixer, add flour, salt, sugar, and yeast.
Turn the mixer onto low speed, mixing all the dry ingredients with the dough hook attachment until everything is incorporated.
Add two cups of lukewarm water and mix on medium speed until the water is absorbed and the dough starts coming together.
Mix on medium/high speed for three or four minutes. The dough will detach from the sides of the mixing bowl, but will still seem a bit sticky.
Take the mixing bowl off the stand, leaving the dough in the bowl.
Pull off any excess dough stuck to the dough hook attachment and add to the mixing bowl.
Cover the mixing bowl with a tea towel and set aside in a warm spot to rise for 1-1/2 hours, or until the dough has doubled in size.
Generously butter a three quart oven proof bowl. I use a heaping tablespoon or more of butter.
Hint: I use a glass oven-proof mixing bowl so I can see the sides of the bread as it's baking, and can leave it in the oven until it turns the right shade of golden brown.
Using a fork, scrape the dough away from the sides of the mixing bowl (towards the center) and transfer it into the baking bowl.
You may feel that it is a bit sticky, but that's fine.
Set aside, but don't cover.
Preheat the oven to 425 F (220 C) and let the dough rise until the oven gets up to temperature (10 - 15 minutes).
Bake for 15 minutes at 425 F (220 C), then reduce the oven temperature to 375 F (190 C) and continue baking for 30 - 35 minutes longer.
When the bread is golden brown all over, remove from the oven.
Turn upside down onto a cooling rack. It should easily fall out.
See more bread recipes here.
Enjoy!