Greek Garlic Bread Recipes

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THE EASIEST HOMEMADE PITA BREAD RECIPE!



The easiest homemade Pita Bread recipe! image

The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

Provided by Eli K. Giannopoulos

Categories     Breads

Time 1h10m

Number Of Ingredients 5

500-530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
360g (12.7 oz.) lukewarm (40C/ 104F)
3 tsp dry instant yeast
1 tsp salt
1 tsp sugar

Steps:

  • To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
  • Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
  • Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
  • When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
  • Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
  • Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
  • To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
  • For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
  • , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
  • use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
  • To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

Nutrition Facts : ServingSize 1 pita, Calories 308kcal, Sugar 0.2g, Sodium 4.7mg, Fat 0.9g, SaturatedFat 0.1g, TransFat 0g, Carbohydrate 64.1g, Fiber 2.6g, Protein 9.1g, Cholesterol 0mg

GREEK PITA BREAD RECIPE - EASY AND TASTY!



GREEK PITA BREAD RECIPE - easy and tasty! image

Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt! Whether it is breakfast, lunch or dinner, every time is Pita time!

Provided by Filippo Trapella - philosokitchen.com

Categories     bread

Time 3h5m

Number Of Ingredients 6

5.75 cups (800 g) bread flour
2cups+2tbsp (500 ml) water
4 tbsp extra-virgin olive oil
0.25 oz (7 g) dry yeast
1.5 tbsp sugar
1.5 tbsp table salt

Steps:

  • First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.
  • Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.
  • Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
  • Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
  • Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)
  • A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.
  • After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.
  • Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.
  • Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.
  • If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.
  • Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

Nutrition Facts : Calories 198 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 655 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)



Traditional Greek Skordalia (Garlic and Potato Dip) image

Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

Provided by OliveTomato.com

Categories     Appetizer

Time 25m

Number Of Ingredients 5

7-8 garlic cloves
1 pound (450 g) of potatoes (preferably starchy like russet)
1 cup Extra virgin olive oil
Red wine vinegar or lemon juice
Salt

Steps:

  • Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
  • Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
  • In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
  • Add ½ of the olive oil in the food processor and continue mixing.
  • Add the garlic paste to the potato and mix with a wooden spoon.
  • Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
  • Add a bit of red wine vinegar for taste, mix well.

Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g

PSOMI - GREEK BREAD



Psomi - Greek Bread image

Make and share this Psomi - Greek Bread recipe from Food.com.

Provided by PalatablePastime

Categories     Yeast Breads

Time 3h5m

Yield 2 loaves

Number Of Ingredients 8

6 cups all-purpose flour
1 envelope active dry yeast
2 cups water
2 teaspoons salt
3 teaspoons sugar
1 tablespoon melted warm butter or 1 tablespoon oil
1 tablespoon fine semolina (durum flour; use masa harina or cornmeal in a pinch)
water

Steps:

  • Sift flour into a mixing bowl and place into a low oven to warm.
  • Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
  • Remove flour from oven; take 2 cups of flour from the bowl and set aside.
  • Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
  • Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
  • Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
  • Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
  • Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
  • Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
  • Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
  • Preheat oven to 375 degrees.
  • Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
  • Cool on a rack when done.

DAKOS (GREEK BREAD SALAD)



Dakos (Greek Bread Salad) image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf country bread, sliced into 1/2-inch thick slices
1 cup Greek olive oil, plus more for brushing on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
2 English cucumbers, quartered and cut into 1/2-inch dice
2 ripe beefsteak tomatoes, cut into 1/2-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
Chili oil, for drizzling, optional

Steps:

  • Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
  • Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)



Greek Bread recipe (Village bread/ Horiatiko Psomi) image

A super easy Greek village bread recipe (Horiatiko psomi) that will never fail you! All the secrets for a perfectly baked bread; a homely version for all the bread lovers.

Provided by Eli K. Giannopoulos

Categories     Breads

Time 1h25m

Number Of Ingredients 7

1 kg bread flour (35oz.)
630ml lukewarm water (21 oz.)
25g fresh yeast (0.8 oz.)
1 tsp sugar
2 tbsps olive oil
1 1/2 tbsp salt
thin semolina

Steps:

  • To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
  • Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
  • Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
  • Let the dough rise at room temperature for 10-12 hours (or overnight).
  • Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
  • Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
  • Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
  • Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

Nutrition Facts : ServingSize 1 slice of bread, Calories 283kcal, Sugar 0.5g, Sodium 749.2mg, Fat 3.2g, SaturatedFat 0.5g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 53.4g, Fiber 1.9g, Protein 9g, Cholesterol 0mg

GREEK GARLIC BREAD



Greek Garlic Bread image

Make and share this Greek Garlic Bread recipe from Food.com.

Provided by LorenLou

Categories     Breads

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 loaf French bread
8 tablespoons margarine, softened
1/2 cup mayonnaise
4 green onions, chopped
1 (4 ounce) can chopped black olives (or if you prefer a coarser chop, chop about 1/2 large can of whole black olives)
4 ounces mozzarella cheese, grated
garlic salt
seasoning salt

Steps:

  • Preheat oven to 350.
  • Slice the loaf of French bread horizontally through the middle so that you have two"boats".
  • Place bread on jelly roll pan, or in other large casserole dish, cut sides up.
  • (Or you can place bread in a"boat" made out of foil, for the grill).
  • Combine all ingredients, including garlic salt and seasoned salt to taste.
  • (I use liberal amounts).
  • With spatula, spread each half of the French bread with the mixture.
  • Bake for 15 minutes.

GREEK FLATBREAD



Greek Flatbread image

A soft and chewy, this easy to make Greek Flatbread is the perfect base for a gyro and is great for dipping in creamy hummus.Yield: 8 flatbread

Provided by Sarah | Curious Cuisiniere

Categories     Bread

Time 2h5m

Number Of Ingredients 7

1 c water, (warmed to 80F)
1 Tbsp honey
2 tsp active dry yeast
1 tsp salt
4 - 4 ½ c unbleached all-purpose flour
1 ½ Tbsp olive oil
½ c milk

Steps:

  • Dissolve honey in the warm water.
  • Add yeast and let it dissolve and start to foam.
  • In a large bowl, mix together salt and 3 1/2 cups of flour. Add the yeast mixture, oil, and milk.
  • Mix with a wooden spoon until the dough begins to come together. Then, turn the dough out onto the counter and knead until smooth, adding the remaining flour as needed to create a soft dough that doesn't stick to your hands.
  • Place the dough back in the bowl, and let set, covered, for 1 hour, until doubled in bulk.
  • When you are ready to cook the flatbread, preheat your oven to 375F.
  • Knock back the dough and divide it into 8 equal pieces. Shape each piece into a ball.
  • Roll the pieces out into circles ¼" thick using short strokes of the rolling pin.
  • Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes.
  • Bake for 7-8 minutes, until cooked through and springy to the touch.
  • Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. (The steam from the cooling bread in the bag will keep the flatbread soft and pliable.)

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD



Greek Salad on Roasted Garlic French Bread image

Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 4

Number Of Ingredients 19

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
1 pound butter, softened
1 loaf French bread
½ pint cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into 1/4-inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked 10 minutes in small bowl of ice water to reduce sharpness
1 small green pepper, coarse chopped
¾ cup kalamata olives, pitted and sliced
6 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic clove (blank)s garlic cloves, minced
¾ cup crumbled feta cheese, for topping
2 cups plain Greek yogurt
1 cup cucumber, small dice
2 tablespoons fresh lemon juice
2 garlic clove (blank)s garlic cloves, minced
2 tablespoons finely chopped fresh dill
1 pinch Salt and pepper, to taste

Steps:

  • Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
  • Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
  • Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

Nutrition Facts : Calories 1696.9 calories, Carbohydrate 106.6 g, Cholesterol 276.4 mg, Fat 131.8 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 69.5 g, Sodium 2799.5 mg, Sugar 15.8 g

GREEK OLIVE BREAD



Greek Olive Bread image

The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

HORIATIKO PSOMI: GREEK COUNTRY BREAD



Horiatiko Psomi: Greek Country Bread image

This recipe for traditional Greek country bread produces a dense bread with a thick crust, perfect for sopping up the delicious Greek sauces and dressings.

Provided by Nancy Gaifyllia

Categories     Side Dish     Bread

Time 4h5m

Number Of Ingredients 7

1 ounce fresh yeast, or 2 tablespoons active dry yeast, or 1/2 pound of sourdough starter
3 cups lukewarm water, divided
8 1/2 cups bread flour, divided
1 tablespoon salt
2 tablespoons milk
2 tablespoons olive oil, plus more for greasing
2 tablespoons honey

Steps:

  • Gather the ingredients.
  • In a small bowl, dissolve the yeast in 1/2 cup lukewarm water .
  • Slowly add 1/2 cup of flour and mix until all lumps of flour have dissolved to form a thick mixture. Allow it to rise about 15 to 20 minutes.​ If using a sourdough starter, make a sponge with 1/2 pound of starter, 1/2 cup of lukewarm water, and 1/2 cup of flour, allowing it to rise for 2 hours.
  • Sift the remaining flour with the salt in a large mixing bowl. Make a well in the center, and add the milk, oil, honey, yeast mixture or sourdough starter, and 2 cups of lukewarm water.
  • Pulling in the flour slowly, mix with your hands until you have a cohesive mass. If more water is needed, add in small amounts from the remaining 1/2 cup.
  • Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to your hands.
  • Place the dough in a lightly oiled mixing bowl and roll until all sides are greased. Cover the bowl with 3 dishtowels: first one dry, one dampened with warm water on top, and lastly one dry as well. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
  • Punch down and knead the dough for 5 to 6 minutes on a floured surface. Divide the dough into 3 to 4 balls, and form into your preferred shape.
  • Place the loaves several inches apart on top of an ungreased cookie sheet and cover with the 3 dishtowels as before-dry, damp, dry. Keep the loaves in a warm place and allow proving for 1 hour.
  • Preheat the oven to 450 F/220 C.​ Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow.
  • Remove from oven and cool on racks. Serve warm.
  • Enjoy.

Nutrition Facts : Calories 292 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 402 mg, Sugar 2 g, Fat 3 g, ServingSize 1 loaf (12 to 16 servings), UnsaturatedFat 0 g

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