Souvlaki bread

Souvlaki bread

Souvlaki bread
 
Author:
Recipe type: Side Dishes
Ingredients
  • 2 teaspoons dry yeast
  • 2 ½ teaspoons sugar
  • ⅔ cup of warm water (tepid)
  • ½ cup + 2 tablespoons of warm non-dairy milk (tepid)
  • 1 ½ tablespoons olive oil
  • 1 ¼ teaspoon salt
  • 3 cups of bread flour
Instructions
  1. In an electric stand mixer, whisk together the yeast, sugar, and warm water until dissolved. Allow to stand for a few minutes for the yeast to rise and create a film of foam on the surface
  2. Add the warm milk, oil, salt and 1½ cups of flour, and using the paddle attachment blend until well combined. (Scrape down sides if necessary)
  3. Change to the dough hook, add the remaining flour and knead slowly. Once combined knead at a faster speed until smooth and elastic. (Add a little more flour a bit at a time if the dough sticks to the side of the bowl. It should form a ball in the middle of the bowl)
  4. Lightly spray a large bowl with oil, transfer the dough, cover in plastic (or a damp cloth) and sit in a warm spot until it doubles in size. (Approx. 1 – 2 hours)
  5. Press dough down and divide into 8 portions. Roll dough out into a round on a floured surface. Heat a large non-stick pan over a medium-high heat, and once hot add the flatbread
  6. Cook until bubbles appear and the bottom is golden. Flip and cook the opposite side. Repeat process until all the bread is cooked
Notes
Stack on a plate and cover loosely with foil to let steam escape. Best served immediately but can be stored in the fridge in an airtight container and microwaved (covered) for about a minute to heat and soften at a future date. Mine never last past day 3.

 

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