I was inspired to make these when the co-op stopped selling them. These have been a staple over the last year, delicious soft foldable breads. I made the dough in my breadmaker, but it should work if you make them by hand as well.
- 1 tsp dried yeast
- 400g strong white bread flour
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 250ml cold water
- Put the ingredients into the breadmaker in the order listed, and set it onto the white bread dough program.
- When the dough is ready, remove it from the breadmaker and divide it into six balls. It will be a tad sticky. Cover with a damp cloth while you prepare the next bit.
- Brush a rolling surface with flour, and roll out the first couple of breads , so that they are about half a centimetre thick, and the size of the bottom of your frying pan.
- Heat a cast-iron frying pan over a medium to high heat, with a little olive oil in. Put in the first flatbread in the pan and keep preparing the next flatbreads. After about a minute and a half, the flatbread in the pan will be puffing up a little, so turn it over and cook the other side.
- As each flatbread is cooked, check to see if the pan needs oiled, and start cooking the next one. The cooked flatbreads should be placed onto a clean cloth and wrapped over to keep them warm. Pile them on top of each other as you go, as this will keep them moist and pliable.
We served with dishes of sliced radish, cucumber, olives, fried haloumi, sliced pepper and lettuce. The flatbreads fold over in half to enclose the filling; you could add tzaziki, feta cheese, salad, cooked chicken, grilled vegetables, all sorts. Having an array of potential fillings means that people can make their own favourite.
This is my version of a greek salad, it is quick to make and one of my favourites. I don’t usually refer to a recipe, so it is probably not that authentic. It has a lot in common with the Persian summer salad.
- Half a cucumber
- About the same weight of cherry tomatoes
- About four or five spring onions
- A small little gem lettuce
- 50g feta cheese
- Kalamata olives
- Oregano or chive flowers
- Olive oil
- Salt and pepper
- Line a large salad bowl with lettuce leaves
- Dice the cucumber, chop the onions, cut up the tomatoes and add them to the bowl, in layers with the tomatoes on the top.
- Add the olives and crumbled cheese, and garnish with herbs.
- Just before serving, season and add a drizzle of olive oil.
My recipe for Stifatho comes from The Home Book of Greek Cookery by Joyce M. Stubbs. I bought it in a jumble sale in 1987, and it has been in use ever since. There are many other versions online. The trickiest bit was to find small onions or shallots. Shallots grow well here. The ones in the shops are a bit too large, you are hoping to use shallots or onions about the size of a walnut.
- 1kg stewing steak, cut into portions about the size of half a post-card and 1cm thick
- 1kg shallots or pickling onions
- 200ml olive oil
- 1 can of tomatoes
- 200ml red wine
- 3 tbsp balsamic vinegar
- 4 cloves of garlic
- 2 bay leaves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- salt and pepper
- In a skillet, brown the meat in hot olive oil and put into a casserole dish.
- Cover the meat with hot water, and stew gently in a moderate oven (140C) for an hour.
- Using a soup wand, puree the tin of tomatoes, and add them to the meat, along with the peeled whole onions, garlic cloves, bay leaves, spices, red wine, wine vinegar, and the rest of the olive oil.
- Bring the stew to a simmer, stir, cover with a lid and return to the oven for at least another two hours.
- Once the meat is tender, and the sauce is rich and thick, take it out of the oven and set to one side. Check seasoning and add salt and pepper at this stage.
- Cook some small potatoes, and serve with the stew. The stew could be served with mashed potatoes, or in small bowls with a side-serving of boiled potatoes.