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Greek Pocket Bread

Ingredients
  Sugar 1 Teaspoon
  Active dry yeast 1 Ounce (25 Gram)
  Tepid water 1⁄2 Pint (300 Milliliter /1.25 Cup)
  Flour 1 Pound (500 Gram /3.5 Cup)
  Salt 1 1⁄2 Teaspoon
  Olive oil 3 Tablespoon
Directions

Dissolve sugar and yeast in tepid water, and mix well.
Allow to stand in a warm spot for 5 min.
Combine flour and salt together in a large bowl.
Rub oil into flour with fingertips until it is all worked in.
Make a well in the middle of the flour and pour in yeast mixture.
Form into a dough, and knead for 5 min.
Turn ball of dough on to a floured board, cover with a damp cloth, and leave in warm place for 1 hr.
Divide it into about 8 equal pieces, and roll out each piece of dough into a circle about 5 mm / 1/4 in thick.
Put them on to greased baking trays, and cook in a hot oven, 240°C/Gas Mark 8/450°F, for 8 min., or until golden.
Eat with tzatziki, taramosalata and hummus.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegan, Vegetarian
Ingredient: 
Sugar

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2152 Calories from Fat 446

% Daily Value*

Total Fat 51 g78.1%

Saturated Fat 7.1 g35.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2931 mg122.1%

Total Carbohydrates 362 g120.7%

Dietary Fiber 18.2 g72.8%

Sugars 6.2 g

Protein 58 g115.4%

Vitamin A 0.01% Vitamin C 0.14%

Calcium 8.8% Iron 144.6%

*Based on a 2000 Calorie diet

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Greek Pocket Bread Recipe